Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into cutlets
- 12 oz pasta (spaghetti, linguine, or penne)
- 4 cloves fresh garlic, minced
- 2 large lemons (juiced and zested)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup low-sodium chicken broth
- ¼ cup fresh parsley, chopped
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, slice chicken breasts into cutlets and season with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets 4-5 minutes per side until golden and cooked through (165°F). Remove and set aside.
- In same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant.
- Add chicken broth, scraping up any browned bits. Simmer 2 minutes.
- Reduce heat to low and slowly whisk in heavy cream. Add lemon juice and zest gradually.
- Return pasta to pot and toss with sauce, adding pasta water as needed for consistency.
- Slice chicken and serve over pasta. Garnish with parsley and Parmesan cheese.
- Serve immediately with additional lemon wedges if desired.
Notes
- Use fresh lemon juice for best flavor – bottled juice won’t provide the same brightness
- Don’t overcook chicken to prevent dryness – use meat thermometer for accuracy
- Pasta water helps bind the sauce – always reserve before draining
- Can substitute milk for lighter version or add vegetables like asparagus or cherry tomatoes
- Leftovers keep 3 days refrigerated – reheat gently with splash of broth
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 420 mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 97 mg