Description
A delicious and creamy lemon basil chicken fettuccine that’s easy to make and bursting with flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 8 oz fettuccine pasta
- 1 cup fresh basil leaves, torn
- Zest and juice of 2 lemons
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add fettuccine and cook until al dente according to package instructions. Drain and reserve some pasta water.
- Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and cook until fragrant (about 1 minute). Stir in torn basil leaves.
- Squeeze lemon juice over the garlic mixture; add lemon zest. Stir well.
- Slice chicken and return it to the skillet along with cooked pasta. Toss everything together, adding reserved pasta water as needed for desired consistency.
- Remove from heat; stir in grated Parmesan until melted.
Notes
- For added flavor, marinate the chicken in lemon juice and basil for a few hours before cooking.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg