First Step: SEASON AND COOK THE CHICKEN

1. Prepare the Chicken: Begin by seasoning the chicken breasts generously with salt and freshly ground black pepper on both sides. This will ensure the chicken is flavorful on its own, even before it’s coated with the delicious sauce.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). If your skillet is small, you can sear the chicken in batches to avoid overcrowding.
3. Finish the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside on a cutting board to rest. In the same skillet, add 1 tablespoon of butter and let it melt to absorb any delicious browned bits left from cooking the chicken.
4. Slice the Chicken: Once the chicken has rested for about 5 minutes, slice it into thin strips or bite-sized pieces. Set aside while you prepare the pasta and sauce.

Second Step: COOK THE PASTA

1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine (or pasta of your choice) and cook according to the package instructions until al dente, usually about 8-10 minutes. Be sure to stir occasionally to prevent the pasta from sticking.
2. Reserve Pasta Water: Before draining the pasta, reserve 1/2 cup of the pasta cooking water. This starchy water can help thicken the sauce later and ensure the sauce adheres to the pasta.
3. Drain the Pasta: Drain the pasta and set it aside. If you’re using a colander, be sure to toss the pasta with a bit of olive oil to prevent it from sticking together while you prepare the sauce.

Third Step: MAKE THE LEMON BUTTER GARLIC SAUCE

1. Melt the Butter: In the same skillet where you cooked the chicken, melt 4 tablespoons of unsalted butter over medium heat. The leftover bits of garlic and chicken in the pan will infuse the butter with extra flavor.
2. Sauté the Garlic: Add the minced garlic to the pan and sauté it for 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. The garlic should become fragrant and golden brown but not darkened.
3. Add Chicken Broth and Cream: Pour in the chicken broth and bring it to a simmer. Allow the broth to reduce slightly for 2-3 minutes. Then, add the heavy cream and continue to cook for another 2 minutes, stirring occasionally until the sauce thickens and becomes creamy.
4. Incorporate Lemon Juice and Zest: Add the freshly squeezed lemon juice and lemon zest to the sauce. Stir well to combine, making sure the sauce is smooth and flavorful. Taste the sauce and adjust the seasoning with salt, pepper, or additional lemon juice if desired.
5. Toss with Pasta: Add the cooked pasta to the skillet, tossing it gently to coat the pasta with the lemon butter garlic sauce. If the sauce is too thick, you can add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Fourth Step: COMBINE CHICKEN AND PASTA

1. Add the Chicken: Once the pasta is well coated with the sauce, add the sliced chicken to the skillet. Toss everything together until the chicken is evenly distributed throughout the pasta and the sauce clings to every bite.
2. Garnish and Serve: Sprinkle chopped fresh parsley over the top for a burst of color and freshness. If you like, grate some Parmesan cheese over the top and sprinkle with crushed red pepper flakes for an extra kick.
3. Serve Immediately: This dish is best served immediately while it’s warm and creamy. Pair it with a light green salad, garlic bread, or roasted vegetables for a well-rounded meal.