Ingredients

Scale

1 lb boneless skinless chicken breast, thinly sliced
1 tablespoon Italian seasoning
1 tablespoon fresh thyme (or 1 tsp dried)
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1/2 cup chicken broth
1 cup canned coconut milk (full-fat for creaminess)
1/2 cup grated Parmesan cheese
8 oz fettuccine or linguine (cooked al dente)
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

Crushed red pepper flakes (optional)

Instructions

Season the Chicken:
Toss sliced chicken with Italian seasoning, thyme, salt, and black pepper. Set aside.

Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken slices and cook for 3–4 minutes per side until golden and cooked through.
Remove chicken and set aside.

Sauté Garlic & Lemon:
In the same skillet, reduce heat to medium. Add minced garlic and lemon zest. Cook for 1–2 minutes until fragrant.

Make the Sauce:
Pour in chicken broth and stir to deglaze the pan. Add coconut milk, lemon juice, and Parmesan cheese. Stir and simmer for 3–5 minutes until creamy and slightly thickened.

Combine:
Add cooked pasta and seared chicken to the skillet. Toss to coat evenly in the sauce. Adjust seasoning if needed.

Serve:
Garnish with fresh basil or parsley and crushed red pepper flakes if desired. Serve hot!