Description
A rich, garlicky parmesan sauce coats perfectly cooked pasta, enhanced with the savory depth of seared chicken. This Italian-inspired dish offers restaurant-quality flavor with simple ingredients and a velvety texture achieved without flour or heavy cream.
Ingredients
12 ounces (340g) fettuccine or pasta of choice
4 boneless, skinless chicken thighs
1/2 cup (115g) unsalted butter
6 garlic cloves, thinly sliced
1 1/2 cups freshly grated Parmesan cheese
1 lemon, zested
Salt and freshly ground black pepper
2 cups whole milk
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse with cold water to stop cooking.
In a large skillet, melt butter over medium-low heat. Add sliced garlic and sauté gently until golden and tender, 4-6 minutes.
Remove garlic with a slotted spoon and set aside. Add chicken thighs to the skillet and cook until golden and nearly cooked through, 6-8 minutes per side. Push chicken to one side, return garlic to the pan, then add milk. Simmer gently until slightly thickened, 5-7 minutes.
Add Parmesan, stirring constantly until melted and smooth. Whisk in lemon zest and season generously with salt and pepper. Toss with rinsed pasta until coated in the sauce. Serve immediately.
Notes
Rinse pasta with cold water to remove excess starch and help the sauce cling better.
Use freshly grated Parmesan for the best emulsification into the butter-milk mixture.
Substitute lemon juice for zest if a brighter tang is preferred.
Serve with garlic bread or a green salad for balance.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 750
- Sugar: 4g
- Sodium: 8g
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg