Lemon Herb Chicken Fettuccine Alfredo

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Lemon Herb Chicken Fettuccine Alfredo is a bright twist on the classic creamy pasta dish. With a zesty lemon kick and fresh herbs, it’s a refreshing way to enjoy a comforting favorite. Perfect for weeknight dinners or special occasions when you want something a little extra.

Ingredients for Lemon Herb Chicken Fettuccine Alfredo

Fettuccine is a classic choice for Alfredo, providing the perfect surface for the sauce to cling to. Olive oil adds a subtle richness and prevents sticking. Chicken breast is lean and absorbs flavors well, making it an excellent protein choice. Salt and pepper season the chicken, enhancing its natural flavor. Garlic adds a deep, aromatic base to the sauce.

Heavy cream gives the Alfredo its signature creaminess, while Parmesan cheese contributes a savory depth and helps thicken the sauce. Lemon juice and zest offer a bright contrast to the richness. Fresh parsley, basil, and thyme bring a garden-fresh aroma and flavor. Finally, red pepper flakes add a subtle heat for those who enjoy a little spice.

Tips & Tricks

  • For an extra creamy sauce, reserve some pasta water to thin it out if needed.
  • Make sure not to overcook the chicken; it should be juicy and tender.
  • Freshly grated Parmesan melts better and gives a smoother sauce.

Serving Suggestions

This dish pairs beautifully with a simple arugula salad tossed in a light vinaigrette. A crisp white wine like Sauvignon Blanc complements the lemony notes perfectly. For bread lovers, a slice of crunchy garlic bread is a great addition.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and flavor.
What if I don't have fresh herbs?
Dried herbs can be used in a pinch, but reduce the quantity by half since they are more concentrated.
Is there a substitute for heavy cream?
Half-and-half can work, but the sauce will be less rich. Consider adding a bit more cheese for thickness.

Lemon Herb Chicken Fettuccine Alfredo Recipe Walkthrough

Start by cooking your fettuccine according to the package instructions until it's perfectly al dente. Drain it and set it aside for later. As your pasta cooks, heat olive oil in a large skillet over medium heat. While it’s warming, season your chicken slices with a good pinch of salt and pepper. Place the chicken in the skillet and let it cook, undisturbed, for about 6-7 minutes on each side until golden brown and cooked through. Once done, remove the chicken and set it aside on a plate.

In the same skillet, add minced garlic and give it a quick sauté until it’s fragrant, which should take about a minute. Then, pour in the heavy cream, bringing it to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce turns smooth and creamy. Stir in the lemon juice, lemon zest, parsley, basil, and thyme, making sure everything is well combined.

Return the chicken to the skillet, coating it in the creamy sauce. Finally, add the cooked fettuccine to the skillet and toss everything together until the pasta is well-coated in the sauce. If you like a bit of heat, sprinkle with red pepper flakes before serving hot.

Why You'll Love This Recipe

  • Bright and refreshing with a citrus twist.
  • Rich, creamy sauce without being overly heavy.
  • Quick enough for a weeknight meal yet elegant for guests.
  • Packed with fresh herbs for an aromatic experience.

Ingredients

1 lb fettuccine
2 tbsp olive oil
1.5 lbs chicken breast, sliced
Salt to taste
Pepper to taste
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
2 tbsp lemon juice
1 tbsp lemon zest
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh thyme leaves
1/2 tsp red pepper flakes (optional)

Step-by-step Instructions

1. Cook fettuccine according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season chicken slices with salt and pepper, then cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
4. Stir in heavy cream and bring to a gentle simmer.
5. Gradually whisk in Parmesan cheese until the sauce becomes smooth and creamy.
6. Add lemon juice, lemon zest, parsley, basil, and thyme, stirring to combine.
7. Return the chicken to the skillet, coating it in the sauce.
8. Add the cooked fettuccine, tossing everything together until well-coated.
9. Sprinkle with red pepper flakes if desired and serve hot.

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