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This lemon pepper chicken alfredo fettuccine features juicy lemon pepper-rubbed chicken cutlets served on a bed of luxuriously creamy fettuccine alfredo.
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5 from 1 vote

Lemon Pepper Chicken Alfredo Fettuccine

This lemon pepper chicken alfredo fettuccine features juicy lemon pepper-rubbed chicken cutlets served on a bed of luxuriously creamy fettuccine alfredo.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 477kcal

Ingredients

  • 1 lb boneless skinless chicken breasts (about 2 medium)
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 medium cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% or skim milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1 lb linguine pasta, cooked according to package instructions until al dente and 1/2 cup pasta water reserved
  • 2 tablespoons minced fresh parsley
  • Additional grated lemon zest and Parmesan for serving

Instructions

  • Cut each chicken breast in half width-wise so you have 4 thin chicken cutlets. In a small bowl, combine zest, black pepper, and salt. Rub evenly all over chicken cutlets.
  • Place 1 tablespoon butter and olive oil in a large 9-inch skillet and heat over medium-high heat. Add chicken to pan and sear 3-4 minutes on each side until chicken registers 165F. Transfer to a plate and lightly brush lemon juice over cutlets. Keep warm and set aside.
  • Wipe pan clean. Add remaining 2 tablespoons butter to same pan and melt over medium heat. Add garlic and saute 1-2 minutes until fragrant. Whisk in flour and cook several minutes until golden brown.
  • Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in Parmesan cheese until melted.
  • Fold linguine into sauce until evenly coated, thinning sauce with pasta water if needed. Season with salt and pepper to taste if needed. Slice chicken cutlets into thin slices and arrange on top of linguine.
  • Top skillet with parsley, additional lemon zest, and Parmesan. Serve warm and enjoy!

Notes

Storing Instructions
Store fettuccine alfredo in refrigerator up to 6 days.

Nutrition

Serving: 8oz | Calories: 477kcal | Carbohydrates: 47.7g | Protein: 31.8g | Fat: 17.9g | Saturated Fat: 8.6g | Cholesterol: 140mg | Sodium: 425mg | Potassium: 199mg | Fiber: 0.2g | Sugar: 2.8g | Calcium: 181mg | Iron: 3mg