Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 12 oz fettuccine or preferred pasta
  • Salt for pasta water
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Add chicken and marinate for 10 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water and drain.
  3. Preheat the grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest and slice.
  4. In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add heavy cream and simmer until thickened.
  5. Stir in basil and Parmesan, mixing until smooth. Adjust seasoning with salt and pepper.
  6. Toss the cooked pasta with the creamy basil sauce, adding reserved pasta water as needed. Top with sliced chicken and garnish.