Found the whole recipe

 

 

 

 

 

 

 

 

ingredients

For the chicken
• ~1½ lb boneless, skinless chicken breasts or thighs (you can choose the leaner option)
• Salt & pepper to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 4 cloves garlic, minced
• Zest + juice of 1 lemon
• 1 Tbsp chopped fresh parsley (for garnish)

For the pasta
• 8 oz pasta (fettuccine, linguine, or your favourite)
• 1 Tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ~¼ cup reserved pasta cooking water
• Salt & pepper to taste
• Optional: a pinch of red pepper flakes for heat

 

Instructions

1. Season & cook the chicken
• Pat chicken dry, then season with salt, pepper, garlic powder, paprika.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken and sear ~5-6 minutes each side (depending on thickness) until golden and cooked through. Remove the chicken and tent it to rest.
2. Make the lemon garlic butter sauce
• In the same skillet reduce heat to medium. Add the butter and let it melt.
• Stir in the minced garlic and sauté ~30 seconds until fragrant.
• Add lemon zest and juice, scraping up any browned bits from the pan. Simmer for 2-3 minutes.
3. Cook the pasta
• Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente according to package directions.
• Reserve ~¼ cup of the pasta water before draining the pasta.
4. Make the creamy Parmesan pasta sauce
• After the lemon-butter sauce is ready, in the same skillet add the extra tablespoon of butter and garlic (if desired).
• Pour in the heavy cream and bring to a gentle simmer.
• Gradually whisk in the Parmesan cheese until it melts and the sauce is smooth.
• Add the cooked pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency. Season with salt, pepper, and red pepper flakes if using.
5. Assemble & serve
• Slice the cooked chicken and place it on top of or alongside the pasta. Spoon any remaining lemon-garlic butter sauce from the chicken pan over the chicken.
• Garnish with fresh parsley and lemon wedges if you like.
• Serve immediately for the best creamy texture.

 

Notes & Tips
• If you’re aiming for a lighter version (to fit a Weight Watchers plan or just lighter eating):
• Use chicken breast instead of thighs.
• Substitute half-and-half or whole milk in place of heavy cream (though sauce will be thinner).
• Use a lower-fat pasta or a smaller serving.
• Prep ahead: You can cook the chicken and sauce ahead of time and re-heat gently, then cook the pasta fresh and combine.
• Leftovers: Store in an airtight container in the fridge for up to ~3 days. Re-heat gently, adding a little milk or pasta water to loosen the sauce. Continued!!!