Lemon Parmesan Chicken Alfredo

By Tracy

4 Person

25 Minutes

0 Calories

This is your classic chicken Alfredo recipe with a touch of lemon! I love how lemon adds some brightness to this dish. This lemon parmesan chicken Alfredo recipe is a delicious and decadent way to enjoy pasta! The sauce is irresistibly creamy with plenty of lemon and garlic! Ready in less than half an hour.

Ingredients

flour for dredging
1/4 tsp. pepper
1/4 tsp. salt
fresh parsley chopped
1/2 cup freshly grated parmesan cheese
1 cup heavy/whipping cream
2 tsp. Italian seasoning
3 cloves garlic minced
1/2 tsp. dijon mustard
1 tbsp. lemon juice
1/4 cup chicken broth
2 tbsp. butter
2 chicken breasts
8 oz. uncooked fettuccine pasta

Method

01

Boil a large, salted pot of water for the pasta, and cook according to package directions. Prep your chicken and sprinkle it with salt and pepper. Dredge each piece in the flour.
02

Add the butter to a skillet over medium-high heat. Once the butter is melted and hot, add the chicken to the pan. Cook for 5 minutes, stirring occasionally. Remove chicken from pan.
03

Add the chicken broth, lemon juice, dijon mustard, garlic, and Italian seasoning to the pan. Give it a good stir. Add the cream and parmesan cheese to the pan. Let it bubble for a minute or so.
04

Add the chicken back into the pan and let it simmer for 4-5 minutes or until the chicken has cooked and the sauce has further reduced. You may need to turn the heat down if it's bubbling furiously.
05

Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt and pepper as needed and sprinkle fresh parsley on top.
06

Drain pasta and toss with the chicken alfredo sauce (add in some pasta water prior to draining the pasta if the sauce needs to be thinned a bit).

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Easy Chicken Recipes

Lemon Parmesan Chicken Alfredo

4.4

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

flour for dredging

1/4 tsp. pepper

1/4 tsp. salt

fresh parsley chopped

1/2 cup freshly grated parmesan cheese

1 cup heavy/whipping cream

2 tsp. Italian seasoning

3 cloves garlic minced

1/2 tsp. dijon mustard

1 tbsp. lemon juice

1/4 cup chicken broth

2 tbsp. butter

2 chicken breasts

8 oz. uncooked fettuccine pasta

03 Method

Step 1

Boil a large, salted pot of water for the pasta, and cook according to package directions. Prep your chicken and sprinkle it with salt and pepper. Dredge each piece in the flour.

Step 2

Add the butter to a skillet over medium-high heat. Once the butter is melted and hot, add the chicken to the pan. Cook for 5 minutes, stirring occasionally. Remove chicken from pan.

Step 3

Add the chicken broth, lemon juice, dijon mustard, garlic, and Italian seasoning to the pan. Give it a good stir. Add the cream and parmesan cheese to the pan. Let it bubble for a minute or so.

Step 4

Add the chicken back into the pan and let it simmer for 4-5 minutes or until the chicken has cooked and the sauce has further reduced. You may need to turn the heat down if it's bubbling furiously.

Step 5

Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt and pepper as needed and sprinkle fresh parsley on top.

Step 6

Drain pasta and toss with the chicken alfredo sauce (add in some pasta water prior to draining the pasta if the sauce needs to be thinned a bit).

04 Author