Description
A rich and creamy lemon garlic chicken alfredo pasta made with tender chicken, silky parmesan sauce, and a fresh citrus twist that brightens every bite.
Ingredients
Scale
- 250 grams fettuccine pasta
- 2 cups chicken pieces
- 4 garlic cloves, minced
- 1 whole lemon, juice and zest
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, then drain.
- Season the chicken with salt and black pepper, then cook in olive oil over medium heat until golden and fully cooked. Set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant.
- Pour in the heavy cream, then add lemon juice and zest, stirring gently.
- Add grated parmesan cheese gradually, stirring until the sauce becomes smooth and creamy.
- Add the cooked pasta and chicken into the sauce, tossing until everything is evenly coated.
- Adjust seasoning if needed, then sprinkle chopped parsley on top.
- Serve warm with extra parmesan if desired.
Notes
- Use freshly grated parmesan for the smoothest sauce texture.
- Add a splash of pasta water if the sauce becomes too thick.
- Cook garlic gently to avoid bitterness.
- Fresh lemon juice gives the best flavor compared to bottled.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: lemon garlic chicken alfredo, creamy chicken pasta, easy alfredo recipe, garlic parmesan pasta, lemon chicken pasta