Lemon Pepper Chicken Alfredo Fettuccine Recipe

When comfort food meets vibrant flavors, you get the delicious combination of Lemon Pepper Chicken Alfredo Fettuccine. This dish brings together the creamy, indulgent texture of Alfredo sauce with the zesty brightness of lemon pepper chicken, all served on a bed of tender fettuccine. It’s the perfect balance of richness and freshness. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe will satisfy cravings while wowing your taste buds. Let’s dive into making this mouth-watering dish that’s sure to become a family favorite.

Step-by-Step Instructions

Step 1: Cook the Fettuccine

1. Boil the Pasta: In a large pot of salted water, cook the fettuccine according to package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain and set aside.
2. Reserve Pasta Water: Before draining, reserve about ½ cup of pasta water. This can be used later to adjust the sauce’s consistency if needed.

Step 2: Prepare the Lemon Pepper Chicken

1. Season the Chicken: Coat both sides of the chicken breasts with lemon pepper seasoning. If needed, add a pinch of extra salt for seasoning.
2. Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Once cooked, remove from the skillet and let the chicken rest on a plate. Slice it thinly before serving.

Step 3: Make the Alfredo Sauce

1. Melt the Butter: In the same skillet, reduce the heat to medium. Add the butter and let it melt completely.
2. Sauté the Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic.
3. Add the Cream: Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
4. Melt in the Parmesan: Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, you can thin it out with the reserved pasta water.
5. Add Lemon Zest: Stir in the lemon zest for a refreshing citrus kick. Season with salt and pepper to taste.

Step 4: Combine Everything

1. Toss the Pasta: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss until the pasta is fully coated in the creamy sauce.
2. Add the Chicken: Arrange the sliced lemon pepper chicken on top of the pasta. Gently toss to combine or serve with the chicken placed on top of each portion for a more elegant presentation.

Tips for Perfect Lemon Pepper Chicken Alfredo Fettuccine

• Use Fresh Parmesan: For the best flavor and texture, always opt for freshly grated Parmesan cheese. Pre-grated varieties can often be too dry and don’t melt as smoothly.
• Cook the Chicken Properly: Searing the chicken until golden brown locks in the juices and gives the dish a delicious crust. Make sure not to overcook the chicken to keep it juicy.
• Balance the Sauce: The lemon zest adds a burst of freshness to the Alfredo sauce, balancing out its richness. If you prefer more citrusy notes, you can add a squeeze of fresh lemon juice at the end.

Variations of Lemon Pepper Chicken Alfredo Fettuccine

Lighter Alfredo Sauce:

• Swap the heavy cream for half-and-half or whole milk to make a lighter version of the sauce. You’ll still get creaminess but with fewer calories.

Add Vegetables:

• Enhance the dish with sautéed vegetables like spinach, broccoli, or asparagus. These veggies pair wonderfully with the lemon and creamy Alfredo sauce.

Spicy Kick:

• For those who love a little heat, add a pinch of red pepper flakes to the sauce while it’s simmering. The spice complements the creamy and lemony flavors.

Gluten-Free Option:

• Use gluten-free fettuccine or any pasta of your choice for a gluten-free version of this dish.

Serving Suggestions

• Garlic Bread: Serve this creamy dish alongside crispy garlic bread to soak up the delicious Alfredo sauce.
• Green Salad: A fresh, crisp salad with a light vinaigrette offers a refreshing contrast to the richness of the pasta.
• White Wine: Pair this dish with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the citrus and creamy flavors.

How to Store and Reheat

Storing Leftovers:

• Store leftover Lemon Pepper Chicken Alfredo Fettuccine in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat in a skillet over medium-low heat. Add a splash of milk or cream to loosen up the sauce as it reheats.

Freezing:

• You can freeze the Alfredo sauce separately. When ready to serve, thaw in the fridge overnight and reheat gently in a skillet before tossing with freshly cooked pasta and chicken.

Conclusion

This Lemon Pepper Chicken Alfredo Fettuccine Recipe is a delightful fusion of creamy Alfredo sauce and zesty lemon pepper chicken. With every bite, you’ll experience the richness of the sauce balanced with the fresh, citrusy flavor of lemon. Perfect for family dinners, this dish is easy to make and full of comforting flavors that everyone will love. Whether you stick to the classic version or try out one of the variations, this recipe is sure to become a favorite in your household!

FAQs

1. Can I use chicken thighs instead of chicken breasts?
   Absolutely! Chicken thighs work well and provide a juicier, richer flavor.
2. What can I use instead of heavy cream?
   You can substitute heavy cream with half-and-half or whole milk for a lighter version.
3. Can I make this recipe in advance?
   Yes, you can make the Alfredo sauce and cook the chicken ahead of time. Store them separately and combine when ready to serve.
4. Can I add other seasonings to the chicken?
   Yes, you can experiment with different seasonings like garlic powder, paprika, or Italian herbs to enhance the flavor.
5. Is there a dairy-free option for the Alfredo sauce?
   For a dairy-free version, substitute the butter and cream with a plant-based alternative like coconut cream and dairy-free butter.
   Yield: 4

   Lemon Pepper Chicken Alfredo Fettuccine Recipe

   

   Print

   When comfort food meets vibrant flavors, you get the delicious combination of Lemon Pepper Chicken Alfredo Fettuccine. This dish brings together the creamy, indulgent texture of Alfredo sauce with the zesty brightness of lemon pepper chicken, all served on a bed of tender fettuccine. It’s the perfect balance of richness and freshness. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe will satisfy cravings while wowing your taste buds. Let’s dive into making this mouth-watering dish that’s sure to become a family favorite.

   Prep Time 15 minutes

   Cook Time 20 minutes

   Ingredients

   • For the Chicken:
   • 2 boneless, skinless chicken breasts
   • 2 teaspoons lemon pepper seasoning
   • 1 tablespoon olive oil
   • Zest of 1 lemon
   • Salt and pepper, to taste
   • For the Alfredo Sauce:
   • 2 tablespoons butter
   • 2 cloves garlic, minced
   • 1 1/2 cups heavy cream
   • 1/2 cup grated Parmesan cheese
   • 1 tablespoon lemon juice
   • Salt and pepper, to taste
   • 1/4 teaspoon red pepper flakes (optional for heat)
   • For the Pasta:
   • 12 oz fettuccine pasta
   • 1 tablespoon olive oil
   • Fresh parsley and lemon slices, for garnish (optional)

   Instructions

   1. Cook the Fettuccine:

   Cook the fettuccine pasta in salted boiling water according to the package instructions until al dente. Drain and set aside.

   2. Prepare the Chicken:

   Season both sides of the chicken breasts with lemon pepper seasoning, lemon zest, salt, and pepper.

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).

   Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.

   3. Make the Alfredo Sauce:

   In the same skillet, melt 2 tablespoons of butter over medium heat.

   Add the minced garlic and cook for 1 minute until fragrant.

   Pour in the heavy cream and bring it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until melted and smooth.

   Add the lemon juice, season with salt, pepper, and red pepper flakes (if using), and cook for 2-3 more minutes until the sauce thickens slightly.

   4. Combine the Pasta and Sauce:

   Toss the cooked fettuccine into the alfredo sauce, ensuring it is evenly coated.

   5. Serve:

   Plate the fettuccine, top with the sliced lemon pepper chicken, and garnish with fresh parsley and lemon slices if desired.

   Serve hot, with extra Parmesan cheese on the side.

   Notes

   Chicken Options: You can substitute chicken breasts with chicken thighs or even shrimp for variation.

   Lemon Flavor: Adjust the lemon zest and juice to your taste for a more prominent lemon flavor.

   Add Vegetables: You can include vegetables like broccoli or spinach for added nutrition and color.

   Storage: Leftovers can be stored in the fridge for up to 3 days and reheated on the stovetop with a splash of cream or milk to loosen the sauce.