Ingredients
Equipment
Method
Method:
- Start by cooking the fettuccine according to the package instructions in a large pot of salted boiling water. Cook until al dente, then drain and set aside, reserving a cup of the pasta water for later.
- While the pasta cooks, place the flour in a shallow dish. Season the chicken breasts with salt and pepper, then dredge each piece in the flour, shaking off any excess.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing.
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Stir in 1 tablespoon of flour and whisk to combine. Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for a few minutes.
- Stir in the fresh thyme, capers, and lemon juice. Allow the mixture to simmer for another minute, then slowly pour in the heavy cream. Stir continuously until the sauce thickens slightly, about 2-3 minutes.
- Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Slice the cooked chicken and place it on top of the fettuccine. Garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese. Serve immediately and watch everyone dig in with delight!
Notes
- Swap heavy cream for half-and-half or a plant-based alternative for a lighter version.
- Use whole wheat fettuccine for added fiber and nutrients.
- Incorporate more vegetables, such as spinach or cherry tomatoes, for extra vitamins.