Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
3 tablespoons butter
2 cloves garlic, minced
Juice and zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz fettuccine or your choice of pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter (for sauce)
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chicken bites and cook for 6-8 minutes, or until golden brown and cooked through.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the lemon juice and zest, followed by salt and pepper. Remove the chicken from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the heavy cream and bring to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken.
Stir in the grated Parmesan cheese, cooking until the sauce becomes creamy and smooth.
Add the cooked pasta to the skillet, tossing it in the creamy Alfredo sauce.
Return the chicken bites to the skillet and gently toss everything together.
Serve with fresh parsley on top.
Cooking Time: 20 minutes | Servings: 4
