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Lemon Parmesan Chicken Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Angela
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This Lemon Parmesan Chicken Alfredo is a creamy, zesty twist on the classic Alfredo dish. Featuring tender bite-sized chicken pieces simmered in a luxurious sauce of heavy cream, Parmesan cheese, fresh lemon juice, garlic, and Italian seasonings, it’s served atop perfectly cooked fettuccine pasta. This rich and flavorful meal comes together quickly, making it perfect for a comforting weeknight dinner that feels special.

Ingredients

Scale

Pasta

  • 8 ounces uncooked fettuccine pasta

Chicken

  • 2 chicken breasts (cut into bite-size pieces)
  • Salt & pepper (to taste)
  • Flour (for dredging)

Sauce

  • 2 tablespoons butter
  • 1/4 cup chicken broth (or dry white wine)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 large cloves garlic (minced)
  • 2 dashes Italian seasoning
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • Fresh parsley (chopped, to taste)

Instructions

  1. Cook the pasta: Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
  2. Prepare the chicken: Season the bite-sized chicken pieces with salt and pepper. Dredge each piece lightly in flour, ensuring an even coating.
  3. Melt butter and cook chicken: Heat butter in a skillet over medium-high heat. Once melted and hot, add the floured chicken pieces and cook for about 5 minutes, stirring occasionally until golden and nearly cooked through. Remove chicken from the pan and set aside.
  4. Make the sauce base: In the same skillet, add chicken broth (or white wine), lemon juice, Dijon mustard, minced garlic, and Italian seasoning. Stir well, scraping up any browned bits on the pan.
  5. Add cream and parmesan: Pour in the heavy cream and sprinkle in the freshly grated Parmesan cheese. Allow the mixture to bubble gently for a minute to thicken the sauce slightly.
  6. Simmer chicken in sauce: Return the cooked chicken into the skillet. Lower the heat to a simmer and cook for 4-5 minutes, allowing the chicken to finish cooking and the sauce to reduce further. Adjust the heat as needed to prevent boiling aggressively.
  7. Season and garnish: Taste the sauce and add more lemon juice if more acidity is desired. Season with salt and pepper to taste. Sprinkle freshly chopped parsley over the top for a bright finish.
  8. Toss pasta with sauce: If needed, add some reserved pasta water to the sauce to reach desired consistency before draining the pasta. Toss the cooked fettuccine with the chicken Alfredo sauce ensuring even coating.
  9. Serve: Plate the pasta with chicken Alfredo sauce and garnish with extra Parmesan or parsley if desired. Serve immediately while hot.

Notes

  • Use fresh lemon juice for the best bright flavor.
  • Reserve some pasta water before draining to thin out the sauce if it gets too thick.
  • Dredging chicken in flour helps create a slight crust and thickens the sauce slightly.
  • Substitute chicken broth with dry white wine for a more complex flavor.
  • Parmesan cheese should be freshly grated for optimal taste and melting quality.
  • Adjust seasoning and lemon juice at the end to balance creaminess with acidity.

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Find it online: https://tastydailyeats.com/lemon-parmesan-chicken-alfredo-recipe/