Lemon Garlic Chicken Alfredo
Equipment
Ingredients
Main Ingredients
chicken breast (raw)
500 g
fettuccine pasta (dry)
300 g
butter (room_temperature)
60 g
garlic (minced)
4 cloves
lemon (zested, juiced)
1 piece
parmesan cheese (grated)
100 g
heavy cream (cold)
250 ml
olive oil (room_temperature)
30 ml
salt
5 g
black pepper (ground)
2 g
fresh parsley (chopped)
10 g
Instructions
Prepare chicken
Slice chicken breast into thin strips or bite-sized pieces and season with salt and pepper.
Cook pasta
Bring a large pot of salted water to boil and cook fettuccine according to package instructions until al dente.
Cook chicken
Heat olive oil in a large pan over medium-high heat. Cook seasoned chicken until golden brown and cooked through.
Make lemon garlic sauce
In the same pan, melt butter and sauté minced garlic until fragrant. Add lemon zest and juice, then pour in heavy cream.
Combine ingredients
Add cooked pasta and chicken back to the pan. Toss with grated parmesan until sauce thickens and coats everything evenly.
Serve
Plate immediately and garnish with fresh chopped parsley and extra parmesan if desired.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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