Quick and easy to prepare, the creamy lemon chickenfettucini manages to agree on every taste. Lemon chicken in scented cream will turn a simple pasta dish into something irresistible.
Another simple pasta recipe yet outstandingly good is the chicken with lemon and creamy sauce fettucini. Today I will share with you this citrusy chicken pasta in a velvety cream that brings everyone together, young and old.
If you like to experiment in the kitchen and combine tastes, then this pasta recipe is your best friend. Moreover, lemon chicken can be prepared with capers which add even more acidity. However, for today I only used the citrus fruit because I prefer the scent of pure lemon.
Although this pasta recipe is a must-try for whatever your occasion is, there are other pasta recipes I’m sure you’ll be happy about. Don’t miss the pasta with mushrooms, spinach, and tomatoes, the healthy linguini with pesto, and the famous alfredo pasta. For more delicious pasta recipes feel free to browse our site library, there must be something special for you.
Ingredients for lemon chicken fettucini
Fettucini with lemon chicken is a quick recipe, an easy first course – excellent for lunch or dinner. The delicious fragrant recipe is ready in about 20 minutes and is composed out of a few basic ingredients you most probably already have in your kitchen. Here, like with any other recipe, the rule of fresh ingredients applies. The fresher the meat, the more delicious the sauce will come out. The fresher the lemon, the more perfumed your dish will be. Enough with the talk, here is the list of the ingredients for the creamy lemon chicken fettucini:
- Fettucini pasta half a pack
- Chicken breast 1 piece, or about of 1lb diced chicken breast
- Lemon 1 piece, you will need its juice and zest
- White wine1/2 cup
- Heavy cream 1 cup
- Butter 1 stick, or about 3-4 oz
- Onion 1 piece, medium
- Garlic cloves 2-3
- Baby spinach leaves 3-4 oz
- Salt and pepper
- Parsley for serving, optional
Now that you have all the ingredients prepared, let’s proceed to prepare the creamy and mouth-watering pasta dish together. Even if you are not a cooking expert, I promise to thoroughly guide you through the process to reach the best results. It’s time for you to impress your dear ones, because in any case, who on earth doesn’t like pasta?
How to fry the meat for the creamy lemon chicken fettucini?
The first step in the preparation is to wash and clean the meat. Then, use a paper towel to absorb excess water. Use a cutting board to easily and correctly slice then cube the chicken breast. Hold the chicken breast with one hand and use the other hand to slice it evenly vertically. The slices should be about 1-inch thick. Then slice the breast vertically and you will get nice 1-inch thick chicken breast cubes.
Now that this step is successfully done, heat up a skillet, you’ll be browning the meat. Add a few tablespoons of olive oil then add the diced chicken breast. Fry them well on high heat for about 5 minutes. Always stir, then pour in the wine and let it evaporate. Leave the meat for another 2 minutes and then transfer to a plate. Set aside and proceed to the next step of the preparation.
How to make the creamy lemon sauce?
Use the same skillet to make the sauce for the lemon chicken fettucini. Peel and finely chop the onion and the garlic cloves. Melt in the butter and add in the minced onion and garlic. Saute for about 2 minutes. In the meantime half the lemon and use one half of it for the sauce. Thinly slice the lemon half and add it to the buttery onion and garlic. Stir and let it cook for about 1 minute then pour in the heavy cream.
Mix well and taste for salt and pepper. Add as much salt and pepper as you like most. Finally, take the bowl with the fried chicken cubes and add them to the creamy sauce. Let everything simmer for 1-2 minutes then add the baby spinach leaves, mix, and turn off the stove.
How to cook the creamy lemon chicken fettucini?
Pasta is best cooked when boiled to the “al dente” point. This is how you leave the opportunity for the pasta to soak in the sauce you serve it with. In this case, as well, cook the pasta according to the package instructions. Don’t forget to salt the water as that’s how the fettucini will get that balanced taste.
Now that the pasta is ready, do not drain the water. Instead, use a pasta spoon or tongs to transfer pasta directly from the boiling water to the skillet with the lemon chicken sauce. By doing so, the cooking process will not end and the pasta will continue by soaking in the soak till fully cooked. Also, if the sauce seems way too thick and the pasta kind of dry, use some pasta water to dilute the sauce. Remember that it is perfectly salted and will only complement the final result of the delicious and creamy chicken lemon fettucini.
How to serve the creamy lemon chicken fettucini?
Serve the pasta as soon as it is cooked. For a touch of extra citrusy taste, add a pinch of lemon zest on top of the pasta. Besides the taste, the lemon zest will add a touch of color to the already outstanding dish.
You may as well accompany the plate with a glass of dry white wine like Chardonnay or Pinot Griggio. Whatever your choices are, make sure you enjoy it!
Creamy Lemon Chicken Fettuccini
- 1 chicken breast
- 1 medium lemon
- 12-14 oz pasta fettuccini
- 1/2 cup white wine
- 1 cup heavy cream
- 3-4 oz butter
- 3-4 oz spinach
- 1 medium onion
- 2-3 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper ground
- 1 handful parsley chopped, for serving
- Dice the chicken breast into an inch diameter
- Fry the meat in a skillet for about 5 minutes, always stirring
- Pour half a cup of white wine and let cook until it evaporates
- Set the meat aside in a bowl
- Peel and finely chop the onion and the garlic cloves
- Melt the butter in a skillet over medium heat and add in the minced onion and garlic. Saute for about 2 minutes
- Thinly slice the lemon half and add it to the buttery onion and garlic. Stir and let it cook for about 1 minute
- Pour in the heavy cream and season with salt and pepper, cook for 1-2 minutes
- Add the spinach leaves and mix, then turn off the stove
- Cook the pasta al dente according to package instructions
- Do not drain the water, instead, use a pasta spoon or tongs to transfer the pasta directly to the skillet with the sauce
- Mix well, use some pasta water if too dry
- Serve the pasta immediately and add a pinch of lemon zest on top of the dish