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In a medium bowl, combine the cubed chicken, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon zest. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Add the cooked fettuccine, cooked chicken, fresh parsley, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.


In a medium bowl, combine the cubed chicken, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon zest. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Add the cooked fettuccine, cooked chicken, fresh parsley, and 1/2 cup of grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta and chicken are well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
