This Lemon Herb Chicken Alfredo with Spinach Pasta is more than just a meal — it's a flavor-packed experience. With creamy sauce, zesty lemon, and fresh herbs, it’s a delightful twist on a classic favorite. Perfect for impressing guests or treating yourself to a special dinner.
Chicken breast is the protein star, offering a lean and juicy element. Fettuccine pasta serves as the hearty base, soaking up the creamy sauce beautifully. Heavy cream gives the Alfredo sauce its rich, luxurious texture, while Parmesan cheese adds a salty, nutty depth. Chicken broth helps thin the sauce slightly and infuses more flavor. Butter ensures a smooth, luscious consistency. Garlic provides that essential aromatic punch. Lemon zest and juice brighten the dish with citrusy notes. Spinach adds a pop of color and subtle earthiness. Fresh parsley and basil enhance the dish with their herbaceous touch. A little salt and pepper rounds everything out, while olive oil assists in achieving a perfect sear on the chicken.
This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette. For an added touch, serve with crusty garlic bread to soak up every last drop of the creamy sauce. A chilled glass of white wine, like Sauvignon Blanc, complements the citrus and herb notes beautifully.
Start by cooking the fettuccine pasta according to the package instructions. Once it's al dente, drain and set it aside. Meanwhile, season your chicken breasts generously with salt and pepper.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the chicken breasts, cooking until both sides are golden brown and the chicken is cooked through — this should take about 6-7 minutes per side. Once done, transfer the chicken to a plate to rest.
Using the same skillet, melt the butter and add the minced garlic. Sauté it just until fragrant, which takes about a minute. Pour in the chicken broth and heavy cream, stirring them together until well combined. Gradually add the Parmesan cheese, stirring continuously until the sauce begins to thicken slightly.
Now, stir in the lemon zest, lemon juice, chopped parsley, and basil. Slice the rested chicken and add it back to the skillet along with the spinach. Toss in the cooked fettuccine, ensuring everything is generously coated in the sauce. Serve immediately, and if you like, garnish with a little more Parmesan and herbs.
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