Description
A comforting Italian-American dish with tender chicken, al dente pasta, and a bright, velvety lemon-herb sauce. Perfect for busy weeknights and family dinners.
Ingredients
1 ½ pounds boneless, skinless halal chicken breasts
12 oz pasta (penne, fettuccine, or spaghetti)
2 lemons (zest and juice)
4 garlic cloves (minced)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp dried parsley
Salt and pepper (to taste)
Instructions
Heat olive oil in a skillet over medium. Sauté garlic for 1 minute
Pat chicken dry, season with salt and pepper. Cook in same pan until golden (5-7 minutes). Set aside
Add butter to pan. Whisk in heavy cream, lemon juice, Parmesan, and parsley
Whisk in lemon zest; simmer sauce for 3-4 minutes until thickened
Meanwhile, boil pasta in salted water until al dente
Toss hot pasta with 3/4 cup sauce in pan with cooked chicken
Plate pasta, top with remaining sauce and chopped parsley
Notes
Pasta can be substituted with gluten-free alternative
Use olive oil instead of butter to reduce saturated fat
Add sautéed spinach or cherry tomatoes for extra nutrition