Creamy Lemon Herb Chicken Pasta

Cook fettuccine pasta according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.

While pasta cooks, season chicken breast with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet, let it rest for a few minutes, then slice into thin strips.

Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and the juice of half a lemon. Add remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring the sauce to a gentle simmer, stirring occasionally.

Add the cooked pasta to the skillet with the cream sauce. Toss well to coat the pasta. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Stir in the sliced chicken, chopped fresh parsley, and chopped fresh dill. Grate in the Parmesan cheese and toss once more.

Serve immediately, garnished with an extra squeeze of lemon or fresh herbs if desired.