0 from 39 votes
Lemon Parmesan Chicken Alfredo Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 8 ounces uncooked fettuccine pasta
- 2 chicken breasts cut into bite-size pieces
- salt & pepper to taste
- flour for dredging
- 2 tablespoons butter
- 1/4 cup chicken broth (or use 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
- Boil a large, salted pot of water for the pasta, and cook according to package directions.
- Prep your chicken and sprinkle it with salt & pepper. Dredge each piece in the flour.
- 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.
- 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.
- 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.
- Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt & pepper as needed and sprinkle fresh parsley on top.
- 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).
Cup of Yum
Notes
- I don't recommend using half-and-half or milk instead of the heavy cream; the lemon juice is likely to break the sauce.