This one-pot Lemon Chicken Fettuccine recipe is a fresh and easy take on dinner. A quick pasta dish made of noodles tossed with tomatoes, mushrooms, chicken, lemon juice, and olive oil.
Lemon Chicken Fettuccine: An Easy Chicken Pasta Dinner
Calling all pasta lovers! Today, we’re putting a citrusy spin on a traditional dish that will become your new go-to meal 👉 Lemon Chicken Fettuccine!
I need a pasta intervention. I seem to make pasta every other day. Every few days, I change it up a bit and make us eat green things, like Shaved Brussels Sprouts Salad with Avocado and Pistachios. OR, I get all ethnic on us and prepare this Meat and Potato Casserole. A-may-zing!
However, this delightful pasta dish takes us on a journey of flavors. We’re talking about juicy pieces of chicken, tender fettuccine noodles, juicy tomatoes, and earthy mushrooms, all brought together with a tangy kick of lemon juice and the smooth, rich flavor of olive oil.
What’s more, this dish comes together in no time at all. It’s a quick, easy, and delicious solution for those busy weeknight dinners, but also impressive enough to serve guests on special occasions. Trust us; it’s a crowd-pleaser!
Ingredients for Chicken Fettuccine
- lemon
- chicken
- tomatoes
- mushrooms
- fettuccine… you can also use these Carba-Nada Noodles. I love them!
- blood, sweat, tears… I forgot the pickles. 😁
As far as I see it, if I can have my pasta, protein, AND some veggies in one pot, sans creamy sauce?? It’s a definite winner! I mean, creamy sauce wins, always, but sometimes the jiggle beneath my wings insists on healthier options. 🙄
Preparation
The time has come to put that pot of water to boil, grab your lemon squeezer, and hop into the chicken to make this Lemon Chicken Fettuccine.
- First, start with preparing the noodles. In the meantime, cut the chicken into cubes, season it with salt and pepper, and add it to a hot skillet; cook until browned.
- Then, stir in the grape tomatoes, sliced mushrooms, and parsley; drain the fettuccine and add it to the skillet.
- Meanwhile, whisk together the olive oil, lemon juice, garlic, salt, and pepper; add it to the skillet. Toss it all together, taste it for salt and pepper, adjust, and boom! Dinner is ready.
Serving Suggestions for Chicken and Pasta
- Bread: A classic companion to any pasta dish is bread! If you have a minute or a day, make my Slow Cooker Basil Pesto Bread. 🙌
- Green Salad: A light, refreshing green salad can balance the richness of the pasta. Try my Chopped Egg, Cucumber, and Tomato Salad. You’ll ❤️ it!
- Grilled Vegetables: If you haven’t yet, it’s time you made my Grilled Vegetables with Halloumi.
In a nutshell, I’m trying to inspire you to reinvent your pasta nights with this Lemon Chicken Fettuccine. Because who can resist the call of pasta, especially when given a zesty, flavor-packed twist like this? Essentially, we’re adding boiled pasta into a pan with chicken, mushrooms, and tomatoes. And while this pasta dish is pretty, comforting, and easy, it’s also warm, citrusy, and incredibly delicious.
Chicken Pasta Recipes
- Buffalo Chicken Pasta
- Rasta Pasta (Caribbean Jerk Chicken Pasta)
- Chicken Pasta Primavera
- Cajun Chicken Pasta with Zoodles
ENJOY!
Lemon Chicken Fettuccine
Ingredients
- 8 ounces fettuccine, cooked according to the directions on the package
- 3 tablespoons extra virgin olive oil
- 1 pound boneless chicken breasts, cubed
- salt and fresh ground black pepper, to taste
- 1 pint sweet grape tomatoes, halved
- 8 ounces sliced baby bella mushrooms
- ¼ cup loosely packed fresh flat leaf parsley
- 2 tablespoons extra virgin olive oil
- 1 whole lemon, juiced
- 1 teaspoon garlic paste
- salt and fresh ground black pepper, to taste
- grated parmesan cheese, for serving
Instructions
- Prepare the fettuccine according to the directions on the package.
- In the meantime, heat the olive oil in a large skillet over medium heat; add in the cubed chicken pieces.
- Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
- Add the halved grape tomatoes, sliced mushrooms, and parsley; frequently stirring, continue to cook for 3 to 4 minutes or until chicken is thoroughly cooked.
- Drain the fettuccine and add it to the skillet; cook until heated through, stirring frequently.
- In a mixing bowl or a jar, combine the olive oil, lemon juice, garlic, salt, and pepper; shake it or stir it until thoroughly mixed.
- Stir the lemon dressing into the pasta mixture. Remove from heat.
- Taste the dish for salt and pepper; adjust accordingly.
- Sprinkle with grated parmesan cheese and serve.
Notes
- Quality Ingredients: With simple dishes like this, the quality of ingredients can make a big difference. Try using fresh, good-quality chicken, ripe tomatoes, and olive oil for the best results.
- Cook the fettuccine al dente to ensure the best texture. It should be firm but not hard when you bite into it.
- Use freshly squeezed lemon juice for the most vibrant flavor.
- To make the dish even more flavorful, marinate the chicken pieces in lemon juice, olive oil, minced garlic, salt, and pepper for about 20 to 30 minutes before cooking.
- You can replace the chicken with shrimp, salmon, or any other protein of your choice for a different flavor profile.
- If you prefer a different type of pasta, you can use spaghetti, linguine, low-carb pasta, gluten-free pasta, or penne instead of fettuccine.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
