Ingredients
Scale
- 2 pieces chicken breasts (about 6–8 ounces each)
- 8 oz fettuccine (fresh or dried)
- 4 tablespoons butter (divided for cooking)
- 1 small onion (finely chopped)
- 3–4 cloves garlic (minced, or more if you love garlic)
- 1 tablespoon all-purpose flour (for the roux)
- 1 cup heavy cream
- 1 piece lemon (juice only, about 2–3 tablespoons)
- 1 teaspoon lemon zest (freshly grated)
- 1/2 cup Parmesan cheese (freshly grated)
- 2–3 tablespoons avocado oil (for searing the chicken)
- salt (to taste)
- black pepper (to taste)
- garlic powder (to taste)
- paprika (to taste)
- Italian seasoning (to taste)
- red chili flakes (to taste)
- 2–3 tablespoons fresh parsley (chopped)
- pasta water (reserved from cooking as needed)
- Optional toppings (extra Parmesan cheese, fresh lemon wedges, additional red chili flakes)
Instructions
- Drizzle each chicken breast with avocado oil and season both sides generously with salt, black pepper, garlic powder, paprika, Italian seasoning, and red chili flakes, rubbing the seasonings in evenly.
- Heat avocado oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 6-7 minutes on the first side until golden and crispy.
- Flip the chicken and cook for another 6-7 minutes on the second side until fully cooked through and the internal temperature reaches 165°F.
- Remove the chicken from the pan and let it rest for 2-3 minutes, then slice it into bite-sized pieces or leave whole.
- Bring a large pot of salted water to a boil and add the fettuccine, cooking according to package directions until al dente, usually 8-10 minutes.
- Before draining, reserve about 1/2 cup of pasta water in a small bowl or measuring cup.
- In the same skillet used for the chicken, add 2 tablespoons of butter over medium heat and let it melt, then add the chopped onion and cook for 2-3 minutes until softened and fragrant.
- Stir in the minced garlic and sauté for about 1 minute until very fragrant, then sprinkle in the flour and mix well, cooking for 1-2 minutes to create a light roux.
- Add black pepper, paprika, Italian seasoning, and red chili flakes to taste, stirring constantly for about 30 seconds to bloom the spices.
- Pour in the heavy cream slowly while stirring to create a smooth, lump-free sauce, then reduce heat to low and let simmer for 2-3 minutes.
- Stir in the lemon juice and lemon zest, then gradually add the Parmesan cheese while stirring constantly until it melts completely and the sauce becomes silky.
- Add the cooked fettuccine to the sauce and toss gently until every strand is coated, adding splashes of reserved pasta water as needed to reach your desired sauce consistency.
- Stir in the fresh chopped parsley just before serving.
- Using tongs or a pasta fork, twirl a generous nest of lemon garlic fettuccine onto each serving plate or bowl.
- Arrange the sliced or whole chicken breast on top of the pasta, positioning it in the center.
- Sprinkle with freshly grated Parmesan cheese and fresh parsley over the top.
- Place a fresh lemon wedge on the side of each plate for guests to squeeze additional brightness over their dish as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg