Lemon Pepper Chicken Alfredo Fettuccine Recipe
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.