2 boneless, skinless chicken breasts cut crosswise into 1/4-inch strips
salt and pepper
2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
1 teaspoon grated zest and 2 tablespoons juice from 1 lemon
1 pound fettuccine
2 cups frozen peas
1 1/2 cups grated parmesan cheese
1 cup chopped fresh basil
Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.
Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover, and keep warm.
Add 1 tablespoon salt and pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserve 1/2 cup cooking water, drain pasta and peas, and return to pot. Add sauce, cheese, basil, and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.
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