Creamy Lemon Chicken Fettuccine Pasta
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6 portions
- Difficulty: Medium
Recipe Introduction
Indulge in the delightful flavors of this Creamy Lemon Chicken Fettuccine Pasta, a perfect blend of tangy citrus and rich, velvety sauce. This dish is inspired by the classic Italian pasta al limone, but with a hearty twist of tender chicken breast. The bright, zesty lemon perfectly complements the savory garlic and Parmesan, creating a harmonious balance that will tantalize your taste buds.
This recipe is ideal for a cozy dinner with loved ones or a special occasion that calls for a touch of elegance. The creamy lemon sauce is luxurious yet light, making it suitable for any season. Whether you’re looking for a comforting meal after a long day or want to impress guests with your culinary skills, this Creamy Lemon Chicken Fettuccine Pasta is sure to become a new favorite.
Ingredients
- 1 lb fettuccine pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 lemons, zested and juiced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Kitchen Equipment Needed
- Large pot for cooking pasta
- Large, deep skillet or sauté pan
- Colander for draining pasta
- Zester or grater for lemon zest
- Citrus juicer (optional)
Recipe Notes & Tips
Before starting, ensure that your chicken breast is cut into evenly sized pieces to guarantee uniform cooking. For the best flavor, use fresh lemons and zest them just before adding to the sauce. If possible, grate the Parmesan cheese yourself, as pre-grated cheese may not melt as smoothly. Bring the cream and chicken broth to room temperature before incorporating them into the sauce to prevent curdling.
Preparation Steps
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, zest and juice the lemons. Mince the garlic and chop the parsley. Cut the chicken into bite-sized pieces and season with salt and pepper.
Step-by-Step Cooking Instructions
Heat olive oil in a large, deep skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as it will turn bitter. Pour in the heavy cream, chicken broth, lemon zest, and lemon juice. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste. Add the cooked chicken back into the skillet and toss to coat evenly with the sauce.
Add the drained fettuccine to the skillet and toss gently to combine with the chicken and sauce. If needed, add some of the reserved pasta water to loosen the sauce and create a silky consistency. Garnish with chopped parsley and serve hot.
Pro Tips & Techniques
- For extra flavor, season the chicken with Italian seasoning or herbs like thyme and rosemary before cooking.
- Avoid overcooking the pasta, as it will continue to cook slightly when tossed with the hot sauce.
- If the sauce becomes too thick, add small amounts of the reserved pasta water until the desired consistency is reached.
- For a creamier texture, add a tablespoon of butter to the sauce along with the Parmesan cheese.
Variations & Customizations
Vegetarian: Omit the chicken and replace the chicken broth with vegetable broth. Add sautéed mushrooms or roasted vegetables for extra flavor and texture.
Gluten-free: Use gluten-free fettuccine or your favorite gluten-free pasta. Ensure that the chicken broth and Parmesan cheese are also gluten-free.
Spicy: Add red pepper flakes or diced fresh chili peppers to the sauce for a spicy kick.
Creamy Lemon Shrimp Fettuccine: Substitute the chicken with peeled and deveined shrimp. Cook the shrimp for 2-3 minutes per side until pink and opaque.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of chicken broth or water to the pasta and heat gently in a skillet or microwave until warmed through, stirring occasionally.
- Freezing is not recommended, as the cream-based sauce may separate and lose its texture upon thawing.
Serving Suggestions
Serve the Creamy Lemon Chicken Fettuccine Pasta hot, garnished with extra Parmesan cheese and a sprinkle of fresh parsley. Pair this dish with a simple green salad dressed with a light vinaigrette to balance the richness of the pasta. Crusty garlic bread or focaccia would also be a delicious accompaniment to mop up any remaining sauce.
For a wine pairing, consider a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity in these wines will complement the tangy lemon flavors in the dish. If you prefer a non-alcoholic option, a chilled sparkling lemonade or iced tea with a slice of lemon would be refreshing.
Nutritional Information
Nutrient Amount per Serving:
- Calories: 600
- Protein: 35g
- Carbs: 60g
- Fat: 25g
Common Questions & Troubleshooting
Q: Can I use milk instead of heavy cream?
A: While you can use milk, the sauce will be thinner and less rich. For a closer substitute, try half-and-half or evaporated milk.
Q: How do I know when the chicken is cooked through?
A: The chicken should be golden brown on the outside and no longer pink in the center. You can also use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. However, bottled juice may lack the bright, zesty taste of fresh lemons.
Q: How can I make the sauce thicker?
A: Allow the sauce to simmer for a few extra minutes to reduce and thicken. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce to create a slurry that will thicken the sauce.