Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 12 oz fettuccine or linguine pasta
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 shallot, finely diced
  • 1 cup heavy cream
  • 0.5 cup reserved starchy pasta water
  • 2 large organic lemons, zested and juiced
  • 0.75 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season chicken medallions with kosher salt, black pepper, and garlic powder.
  3. Heat olive oil in a 12-inch deep skillet over medium-high heat. Sear chicken for approximately 3 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. Reduce heat to medium. Add butter to the pan drippings, then sauté minced garlic and diced shallots for 60 seconds until fragrant.
  5. Pour in heavy cream and lemon zest. Bring to a gentle simmer, scraping up the browned bits (fond) from the bottom of the pan.
  6. Whisk in the grated Parmesan cheese and lemon juice until the sauce is smooth. Add fresh baby spinach and stir until wilted.
  7. Toss the cooked pasta and seared chicken into the skillet. Gradually add the reserved pasta water while tossing to emulsify the sauce until it reaches a velvety consistency.