Target: 6 × 4 inches · landscape

Creamy Caper Chicken Fettuccine

35 min · 4 servings

Ingredients

□ 12 oz fettuccine

□ 1 lb boneless, skinless chicken breasts

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp olive oil, divided

□ 2 tbsp unsalted butter

□ 3 garlic cloves, finely minced

□ 1/2 cup heavy cream

□ 1/2 cup finely grated Parmesan cheese

□ 2 tbsp capers, drained and rinsed

□ 1/2 tsp finely grated lemon zest

□ 1 tbsp fresh lemon juice

□ 2 tbsp chopped fresh flat-leaf parsley

□ 1/4 tsp red pepper flakes

□ 1 cup reserved pasta cooking water

1. Boil salted water. Slice chicken into even strips; pat dry and season with 3/4 tsp salt and pepper.

2. Sear chicken in oil until golden and 165 F; rest. Cook fettuccine al dente and reserve 1 cup pasta water.

3. Soften garlic in oil and butter. Gently warm cream, then off heat whisk in Parmesan, rinsed capers, lemon, pepper flakes, and remaining salt.

4. Toss pasta with sauce and 1/3 cup pasta water, adding more gradually until glossy. Fold in chicken, juices, and parsley; serve at once.

Cook’s note: Taste before salting the sauce: capers bring their own briny seasoning.