Ingredients
Scale
- 1 lb boneless chicken thighs
- 8 oz fettuccine or spaghetti
- 4 cloves fresh garlic, minced
- 2 medium fresh lemons (zest and juice)
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot of salted boiling water, cook pasta until al dente according to package instructions (about 8-10 minutes).
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, cooking until golden brown on both sides (5-7 minutes per side).
- Stir in minced garlic and lemon zest, sautéing until fragrant (about 30 seconds).
- Pour in heavy cream and lemon juice, stirring well while scraping any flavorful bits from the skillet.
- Add cooked pasta and Parmesan cheese to the skillet, tossing gently until coated with the creamy sauce.
- Sprinkle with chopped parsley before serving hot.
Notes
- For added flavor, incorporate crushed red pepper flakes or fresh herbs like basil.
- Substitute chicken with shrimp or add fresh spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg