Here is the translation:

Lemon Garlic Chicken Fettuccine with Parmesan

Ingredients:

For the Chicken:

1 pound boneless, skinless chicken breast, cut into small pieces

Salt and black pepper to taste

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

3 tablespoons butter, divided

3 cloves garlic, minced

Zest and juice of 1 lemon

Fresh parsley, chopped for garnish

For the Fettuccine Parmesan:

8 ounces fettuccine

2 tablespoons butter

3/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and black pepper to taste

1/2 teaspoon garlic powder

Fresh parsley, chopped for garnish

Instructions:

Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning.

In a large skillet, heat 2 tablespoons of butter over medium heat.

Add the chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through.

Once the chicken is cooked, pour in the minced garlic, lemon zest, and some fresh lemon juice.

Stir everything together and let it cook for another 1-2 minutes, allowing all these bright flavors to seep into the chicken.

Then, pull it off the heat and set it aside.

While the chicken rests, cook the fettuccine according to the package instructions until al dente.

Make sure to reserve about 1/4 cup of pasta water before draining it.

In the same skillet, melt 2 tablespoons of butter over medium heat.

Whisk in the heavy cream and garlic powder, allowing it to smoothly combine.

Slowly stir in the Parmesan cheese until the sauce is creamy and thick.

Season with more salt and black pepper to taste.

Now it's time to bring everything together!

Add the cooked fettuccine to the skillet, tossing everything together until the pasta is well-coated with this creamy Parmesan sauce.

If the sauce needs more thinning, add a splash of the reserved pasta water.

Serve the fettuccine on plates, topped with the juicy lemon garlic chicken and finished with some chopped fresh parsley and more Parmesan cheese.

Enjoy!

Prep Time: 15 minutes

Cook Time: