Description
A delicious creamy fettuccine dish with chicken, olive oil, and fresh lemon juice, topped with parmesan cheese and parsley.
Ingredients
Scale
- 1 boneless, skinless chicken breast
- 1 pound dry fettuccine noodles
- 3 tablespoons olive oil
- 1 clove garlic (minced)
- 1¼ cups low-sodium chicken broth
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1½ cups heavy cream (room temperature)
- 1 cup grated parmesan cheese
- ¼ cup chopped fresh parsley (optional, for serving)
Instructions
- Cut the chicken breast into thin strips or bite-sized pieces.
- Boil the fettuccine noodles according to the box instructions; drain and set aside.
- Heat olive oil in a nonstick pan over medium heat, then add the chicken. Cook for 6-7 minutes on each side until golden brown, then remove and set aside.
- Add the garlic and sauté for 3 minutes. Deglaze the pan with the chicken broth, add the fresh lemon juice, and bring to a boil.
- Add the heavy cream, then add the cooked pasta and chicken.
- Add the grated Parmesan cheese and stir until everything is well combined.
- Sprinkle with fresh parsley and enjoy!
Notes
- This dish can be served immediately for the best flavor.
- Feel free to adjust the seasoning as per your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg