This Lemon Herb Chicken Alfredo is a delightful twist on a classic pasta dish. With its creamy sauce, zesty lemon, and aromatic herbs, it offers a refreshing flavor profile that's perfect for any occasion.
Chicken breast is the star protein of the dish, offering a lean and tender bite. Fettuccine pasta serves as the perfect base, its flat shape holding the creamy sauce beautifully. Olive oil is used to sear the chicken, adding a subtle fruitiness. Garlic provides a fragrant base, enhancing the overall flavor profile. Heavy cream creates a luscious, velvety sauce. Parmesan cheese adds a nutty, salty depth to the dish. Lemon zest and juice introduce a bright, zesty note that balances the richness of the cream. Freshly chopped basil and parsley add a burst of color and freshness. Lastly, a touch of butter enriches the sauce, rounding out the flavors.
This dish pairs wonderfully with a crisp, green salad drizzled with a light vinaigrette. A side of garlic bread is perfect for soaking up any leftover sauce. For a wine pairing, a chilled glass of Sauvignon Blanc complements the lemony notes beautifully.
Start by cooking your fettuccine pasta according to the package instructions. Once it's al dente, drain it and set it aside. Meanwhile, season the chicken breast with a good pinch of salt and pepper on both sides. This simple seasoning highlights the natural flavors of the chicken.
In a large skillet, heat up the olive oil over medium heat. Place the seasoned chicken in the skillet, letting it cook undisturbed for about 6-7 minutes on each side until it's golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add the minced garlic. Allow it to cook for just about a minute; you want it to be fragrant but not browned. Then, pour in the heavy cream, bringing it to a gentle simmer. Stir in the Parmesan cheese until it melts smoothly into the cream, forming a rich sauce.
Next, add the lemon zest and juice to the sauce, stirring until everything is well combined. The lemon adds a fresh, tangy element that cuts through the creaminess. Slice the cooked chicken into strips and return them to the skillet, allowing them to soak up some of the sauce.
Now, toss in the cooked fettuccine, basil, and parsley. Gently mix everything until the pasta is well coated with the sauce and herbs. Take a moment to taste, adjusting the seasoning with more salt and pepper if needed. Serve immediately, and if you like, garnish with extra Parmesan and herbs for an added touch.
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