Lemon Fettuccine Alfredo with Chicken

I you love fettuccine and you love lemon, you will love this recipe!
When I tasted right after it was finished, I thought it was pretty lemony. And that’s something for me. But after the pasta soaked up a little of the sauce, it mellowed out quite a bit and the lemon ratio was just right.

It’s super easy to make and perfect for a weeknight meal.

I added some sauteed chicken strips to add a protein to this dish.

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Lemon Fettuccine Alfredo with Chicken

  • Author: Afoodieaffair


If you love lemon, you will love this great lemon fettuccine alfredo.


1 pound store bought or homemade fettuccine preferably fresh
Sea salt
1 lemon
1 1/2 cups dry white wine
3/4 cup heavy cream or to taste
3 tablespoons (1 1/2 oz) unsalted butter cut into small chunks
1 cup freshly grated Parmesan cheese
1 to 2 tablespoons extra virgin olive oil (optional)
Freshly ground black pepper
3 boneless, skinless chicken breast cut in half vertically
1/2 cup flour
4 Tbsp Canola oil
4 Tbsp butter


Bring a large pot of generously salted water to boil. Cook the pasta until al dente.
Meanwhile, using a knife, vegetable peeler, or grater, remove the zest from the lemon, avoiding any underlying white pith. If you used a knife or peeler, slice the peel into very thin strips. Juice the lemon, strain, and reserve.
In a large nonreactive saucepan over high heat, combine the lemon zest with the wine and bring to a boil. Reduce the heat to medium-high and simmer until reduced to 1/4 cup, 10 to 15 minutes.
Remove the pan from the heat, pour in about 1/4 cup of the cream, and stir. Then pour in the remaining cream and stir to combine.
Return to high heat and bring to a boil. Reduce the heat and gently simmer until thickened and reduced slightly, 3 to 5 minutes. Remove from the heat.

If using chicken, in a little canola oil and butter, pan sear chicken breast strips coated in flour. Fry until golden brown or 160 degrees F internal temperature.

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