Instructions
Step 1: Cook the fettuccine according to package instructions until al dente, then drain and set aside./n
Step 2: Season the chicken breasts with salt, pepper, and paprika./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes per side until golden and fully cooked. Remove and let rest before slicing./n
Step 4: In the same skillet, melt butter and sauté the minced garlic until fragrant./n
Step 5: Add lemon juice and lemon zest, stirring briefly to combine./n
Step 6: Pour in the heavy cream and milk, stirring over medium-low heat until combined./n
Step 7: Add chopped spinach and cook until wilted./n
Step 8: Stir in Parmesan cheese, garlic powder, and Italian seasoning until the sauce becomes smooth and creamy./n
Step 9: Add the cooked fettuccine to the sauce and toss until fully coated./n
Step 10: Slice the chicken and place it over the pasta, garnish with parsley, and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
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