Imagine twirling your fork into a plate of perfectly cooked fettuccine, draped in a luxurious, velvety lemon butter sauce, with tender, golden-brown chicken pieces that practically melt in your mouth. This isn't just another pasta recipe—it's a culinary journey that transforms simple ingredients into a gourmet experience that will transport you straight to the heart of Italy, all from the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine
- 2 chicken breasts, sliced
- 4 tbsp butter
- 2 lemons, juiced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Season sliced chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat with 2 tablespoons of butter.
- Cook chicken slices in the skillet, turning occasionally, until golden brown and cooked through, about 6-7 minutes. Remove chicken and set aside on a plate.
- In the same skillet, reduce heat to medium and add remaining butter. Sauté minced garlic for 30-45 seconds until fragrant, being careful not to burn.
- Pour in fresh lemon juice, scraping any browned bits from the bottom of the pan. Add a pinch of salt and pepper to the sauce.
- Return cooked chicken to the skillet and add drained fettuccine. Toss everything together, adding reserved pasta water if needed to create a smooth, silky sauce.
- Cook for an additional 1-2 minutes, ensuring everything is heated through and well-coated with the lemon butter sauce.
- Transfer to serving plates, garnish with freshly chopped parsley, and serve immediately while hot.
Tips
- Pasta Water is Liquid Gold: Always reserve some pasta water before draining. Its starchy goodness helps create a silkier, more cohesive sauce.
- Don't Overcrowd the Pan: When cooking chicken, ensure pieces are not overlapping to achieve that perfect golden-brown sear.
- Garlic Timing is Crucial: Sauté garlic quickly to release its flavor without burning, which can make it bitter.
- Fresh is Best: Use fresh lemon juice for the brightest, most vibrant flavor. Bottled lemon juice can taste flat.
- Temperature Control: Medium heat is key when making the sauce to prevent butter from burning and to allow flavors to meld beautifully.
- Garnish Generously: Fresh chopped parsley not only adds color but brings a fresh, herbal note that complements the rich sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
