This recipe delivers the best of both worlds – the rich indulgence of fettuccine alfredo, brightened with the zesty freshness of pasta al limone. The key? It all cooks in a single pan, making dinner remarkably quick and easy.
Зміст
Why This Recipe Works
The one-pan method isn’t just about convenience. Cooking the pasta in the sauce (water and half-and-half) encourages starch release, naturally thickening the liquid into a luxuriously creamy sauce without needing extra steps like saving pasta water. The result is a flavorful, balanced dish that’s both comforting and invigorating.
Key Ingredients & Their Role
This recipe relies on a few critical components:
- Chicken: 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. Provides the protein base.
- Coriander: Ground coriander adds a subtle citrusy depth that complements the lemon beautifully.
- Garlic: Essential for building the aromatic foundation of the sauce.
- Half-and-Half: The creamy backbone; it creates richness without being overly heavy.
- Fettuccine: The wide noodles cling to the sauce, ensuring every bite is coated in flavor.
- Parmesan Cheese: Melts into the sauce, adding both creaminess and a nutty, savory note.
- Lemon: Zest and juice deliver brightness, cutting through the richness and keeping the pasta light.
How to Make It: Step-by-Step
- Brown the Chicken: Season 1 pound of chicken with salt and coriander. Brown it in olive oil in a large pot or Dutch oven until cooked through (about 4-5 minutes per side). Remove and set aside.
- Build the Sauce: Add more olive oil and minced garlic to the pot. Sauté until fragrant (about 30 seconds).
- Cook the Pasta: Add 4 cups water, 2 cups half-and-half, and 1 pound dried fettuccine. Bring to a simmer, stirring to prevent sticking, until the pasta begins to soften (around 5 minutes).
- Finish & Combine: Reduce heat and cook until al dente (10-15 minutes), stirring occasionally. Remove from heat, then stir in 4 ounces grated Parmesan, 1 tablespoon lemon zest, and 1/4 cup lemon juice until melted and combined. Return the chicken to the pot and let sit for 5 minutes to thicken the sauce.
- Serve: Garnish with extra Parmesan and lemon zest, if desired.
Quick Swaps & Notes
- Pasta: Linguine or spaghetti can be used instead of fettuccine.
- Chicken: Thighs work just as well as breasts.
- Storage: Leftovers keep in the fridge for up to 4 days; add a splash of water when reheating to restore creaminess.
Nutrition (per serving, based on 6 servings): Calories: 599, Fat: 21.7g, Carbs: 62.7g, Protein: 36.4g. The recipe is alcohol-free, peanut-free, soy-free, shellfish-free, red-meat-free, tree-nut-free, fish-free, pork-free, and sulphite-free.
This creamy lemon chicken pasta provides a satisfying, flavorful meal that’s surprisingly simple to make. The combination of bright citrus, rich creaminess, and tender chicken makes it a weeknight favorite.
