Ingredients
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1 lb boneless skinless chicken breast, thinly sliced
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1 tablespoon Italian seasoning
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Salt and black pepper, to taste
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1 tablespoon olive oil
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2 tablespoons butter
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4 cloves garlic, minced
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1 cup cremini or white mushrooms, sliced
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Zest of 1 lemon
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Juice of 1 lemon
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese
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8 oz fettuccine or linguine (cooked al dente)
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Fresh parsley, chopped (for garnish)
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Red pepper flakes (optional, for heat)
Instructions
Season the Chicken:
Toss sliced chicken with Italian seasoning, salt, and pepper. Set aside.
Sear the Chicken:
Heat olive oil 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 and set aside.
Sauté Mushrooms & Garlic:
In the same skillet, reduce heat to medium. Add butter, garlic, and sliced mushrooms. Cook for 4–5 minutes until mushrooms are browned and tender.
Make the Sauce:
Add lemon zest and juice to the skillet, then stir in heavy cream and chicken broth. Bring to a simmer.
Add Parmesan cheese and stir until the sauce thickens slightly, 3–5 minutes.
Combine:
Add cooked pasta and seared chicken back into the skillet. Toss until everything is coated evenly in the sauce. Adjust seasoning if needed.
Serve:
Garnish with chopped parsley and red pepper flakes if desired. Serve hot!