Description
This lemon garlic chicken fettuccine features tender, perfectly seared chicken breasts topped over creamy fettuccine pasta with a silky sauce infused with fresh lemon juice, garlic, and Parmesan cheese. Perfect for busy weeknights or when you want to serve an elegant, restaurant-quality meal that comes together in less than an hour.
Ingredients
Scale
- 2 chicken breasts, about 6-8 ounces each
- 8 oz fettuccine, fresh or dried
- 4 tablespoons butter, divided for cooking
- 1 small onion, finely chopped
- 3-4 garlic cloves, minced, or more if you love garlic
- 1 tablespoon all-purpose flour, for the roux
- 1 cup heavy cream
- 1 lemon, juice only, about 2-3 tablespoons
- 1 teaspoon lemon zest, freshly grated
- 1/2 cup freshly grated Parmesan cheese
- 2-3 tablespoons avocado oil, for searing the chicken
- salt, to taste
- black pepper, to taste
- garlic powder, to taste
- paprika, to taste
- Italian seasoning, to taste
- red chili flakes, to taste
- 2-3 tablespoons fresh parsley, chopped
- as needed pasta water, reserved from cooking
- Optional toppings, extra Parmesan cheese, fresh lemon wedges, additional red chili flakes
Instructions
- Season the Chicken: Drizzle each chicken breast with avocado oil and season both sides generously with salt, black pepper, garlic powder, paprika, Italian seasoning, and red chili flakes, rubbing the seasonings in evenly.
- Sear the Chicken: Heat avocado oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 6-7 minutes on the first side until golden and crispy.
- Cook Through: Flip the chicken and cook for another 6-7 minutes on the second side until fully cooked through and the internal temperature reaches 165°F.
- Rest and Slice: Remove the chicken from the pan and let it rest for 2-3 minutes, then slice it into bite-sized pieces or leave whole.
- Cook the Pasta: Bring a large pot of salted water to a boil and add the fettuccine, cooking according to package directions until al dente, usually 8-10 minutes.
- Reserve Pasta Water: Before draining, reserve about 1/2 cup of pasta water in a small bowl or measuring cup.
- Build the Base: In the same skillet used for the chicken, add 2 tablespoons of butter over medium heat and let it melt, then add the chopped onion and cook for 2-3 minutes until softened and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and sauté for about 1 minute until very fragrant, then sprinkle in the flour and mix well, cooking for 1-2 minutes to create a light roux.
- Season the Sauce: Add black pepper, paprika, Italian seasoning, and red chili flakes to taste, stirring constantly for about 30 seconds to bloom the spices.
- Cream It Up: Pour in the heavy cream slowly while stirring to create a smooth, lump-free sauce, then reduce heat to low and let simmer for 2-3 minutes.
- Add Lemon and Cheese: Stir in the lemon juice and lemon zest, then gradually add the Parmesan cheese while stirring constantly until it melts completely and the sauce becomes silky.
- Combine Pasta: Add the cooked fettuccine to the sauce and toss gently until every strand is coated, adding splashes of reserved pasta water as needed to reach your desired sauce consistency.
- Finish with Herbs: Stir in the fresh chopped parsley just before serving.
- Twirl the Pasta: Using tongs or a pasta fork, twirl a generous nest of lemon garlic fettuccine onto each serving plate or bowl.
- Top with Chicken: Arrange the sliced or whole chicken breast on top of the pasta, positioning it in the center.
- Garnish Generously: Sprinkle with freshly grated Parmesan cheese and fresh parsley over the top.
- Serve with Lemon: Place a fresh lemon wedge on the side of each plate for guests to squeeze additional brightness over their dish as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes