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Lemon Chicken Fettuccine Recipe

30 Minute MealsChicken RecipeOne Pot Meals

Lemon Chicken Fettuccine Recipe – This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Lemon Chicken Fettuccine made for all the lemon lovers out there. It includes chicken with fettuccine in a delicious lemony sauce with mushrooms and tomatoes.

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 Gratin. A-may-zing!

However, one thing does not change; I always manage to throw the entire contents of my fridge in a pan.

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Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

LEMON CHICKEN FETTUCCINE

Here we have:

  • lemon
  • chicken
  • tomatoes
  • mushrooms
  • fettuccine…

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.

Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Thus, when I found this pretty little bottle of Borges Extra Virgin Olive Oil, I couldn’t wait to make something healthy-errrr. As soon as I tasted it, I thought about lemon and chicken, with a side of fettuccine, of course.

Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Borges Extra Virgin Olive Oil provides provides the perfect flavor for any dish; from veggies to poultry, and from seafood to juicy red meats. It’s perfect when used in marinades and bread dipping, but it’s also great for roasting and for salad dressings.

Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

HOW TO MAKE CHICKEN AND FETTUCCINE

Essentially, we’re adding boiled pasta into a pan with chicken, mushrooms, and tomatoes. And, while this pasta dish is pretty and comforting, and easy, it’s also warm, citrusy and incredibly delicious.

  • We start by cooking our chicken pieces in some olive oil, and adding in the tomatoes and mushrooms.
  • In the meantime, we will also boil the fettuccine and drain when done.
  • Add fettuccine to the chicken mixture; stir in the prepared dressing and cook until heated through.

Lemon Chicken Fettuccine - This one pot Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.

Together with the rich BORGES Extra Virgin Olive Oil, the lemon dressing pulls this entire meal together, making you want to scrape every last bit of this Lemon Chicken Fettuccine that’s sitting in that pan.

ENJOY!

For more information on STAR Fine Foods Products, please check them out on FacebookTwitterand Pinterest.

BORGES EXTRA VIRGIN OLIVE OIL is available at Ralphs, Bashas, Smith’s, King Soopers, Fry’s, and Kroger (Texas).

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4.86 from 7 votes
Lemon Chicken Fettuccine | www.diethood.com | One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. | #chicken #pasta #recipe
Lemon Chicken Fettuccine
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil.
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 420 kcal
Author: Katerina | Diethood
Ingredients
  • 8- ounces Fettuccine, cooked according to the directions on the package
  • 3 tablespoons Borges Extra Virgin Olive Oil
  • 3 to 4 boneless chicken breast halves , cubed
  • salt and pepper , to taste
  • 1 pint sweet grape tomatoes , halved
  • 1 package (8-ounces) mushroom slices
  • 1/4 cup loosely packed fresh flat leaf parsley
For the Dressing
  • 2 tablespoons Borges Extra Virgin Olive Oil
  • 1 lemon , juiced
  • 1 teaspoon garlic paste
  • salt and pepper , to taste
  • grated parmesan cheese
Instructions
  1. Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
  2. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
  3. Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
  4. Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
  5. In a mixing bowl or a jar, combine olive oil, lemon juice, garlic, salt and pepper; shake it or stir it until thoroughly mixed.

  6. Stir into pasta mixture.
  7. Remove from heat.
  8. Taste for salt and pepper; adjust accordingly.
  9. Sprinkle with grated parmesan cheese.
  10. Serve.
Recipe Notes

WW SMART POINTS: 11

RECIPE SOURCE: DIETHOOD

Nutrition Facts
Lemon Chicken Fettuccine
Amount Per Serving
Calories 420 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 103mg 34%
Sodium 169mg 7%
Potassium 861mg 25%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 32g 64%
Vitamin A 26.8%
Vitamin C 45.5%
Calcium 3.8%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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66 Responses
  1. I made this recipe as it is written… then decided to add some cooked broccoli… love having some veg with chicken myself. Turned out good, added a little chicken broth when cooking the chicken to keep chicken moist..

    it was good, my husband loves pasta, but we have to be careful with his diabetes, so I try to buy alternatives to plain pasta.. I like to sneak in veggie pasta, whole grain pasta when I can.

  2. Jessica

    I just found this recipe on Pinterest today! Oh my goodness… it was DEE-Licious (as my dd says!). I admit that I tweaked it a little bit for our tastes, but the flavor was wonderful! I added a 1/4 tsp oregano to the dressing and baby spinach and a couple more cloves of garlic to the chicken/mushroom mix. Plus, instead of grape tomatoes, I used about a half a can of Fire Roasted Diced Tomatoes (w/o their juices). My dd is allergic to milk, so the Parmesan cheese was added to individual portions for the rest of us. I also reduced the oil by 2 TBSP overall. I’ve shared the recipe on FB I liked it so much! Thank you!!

  3. Jean

    I love that this is so easily made gluten free. Zoodles (zucchini noodles) could also be substituted to make this a low carb meal.

  4. Kim

    This was delicious! My whole family loved it and insisted that it be one of our regulars. I’m thrilled to have a pasta dish that isn’t spaghetti, nor a super-fattening cream sauce.

    I made it exactly as indicated and it was great. Next time, I probably won’t cook the tomatoes, I’ll just toss them in at the end, only because some of us don’t love them cooked unless they are puréed.

    This was really lovely, thank you!

  5. I’ve LOST YOU!! DID YOU CHANGE WEBSITE/ THIS MAD MINI SEEMS TO BE GIVING ME TROUBLE. LOST SEVERA; OF MY FAVORITES..
    I’VE SIGNED UP AGAIN – CAN’T STAD NOT GETTINGYOUR DAILIES.
    JANET

  6. susan

    This was fabulous! I was hesitant to make it after I read the post that said it was “bland.” It was anything but! My family loved it. I made it exactly as written, except I added capers. Wow …. this had great flavor. Definitely a keeper in our home. Thank you.

  7. Kathy

    made this tonight for my family – loved it!!!! it was easy and fast and very flavorful. they only alteration I made was to add a 2nd lemon. will try this again with shrimp. thanks for posting the recipe!

    1. Hi Melissa! You’ll first need 3 tablespoons Extra Virgin Olive Oil for the pan to cook the cubed chicken and veggies. Then, you are going to make a lemon dressing of sorts, and for that you will need 2 more tablespoons olive oil. Does that make sense? Let me know. Have a good evening!

    1. Sorry you didn’t like it! 🙁 This is the first time that anyone has commented negatively about this recipe. Hope you will stick around and find something else that you might like. Nevertheless, thank you for taking the time to let me know. Have a great evening!

  8. Lauren

    I pinned this reciped over the weekend and bought everything to make it. Today I came back do double check that had everything for dinner tonight and I can see the photos and write of the olive oil but no recipe. I was really looking forward to making this but now I am stumped.

  9. Erin

    I made this for dinner tonight but also added capers and a lemon juice from a bottle, not from a lemon. It was delish! My husband is not one to eat foods with oil as a dressing but he really enjoyed this meal. 🙂

  10. I enjoyed seeing the twist on pasta, chicken and sauce in this dish though I doubt that I have the palate to appreciate the subtleties of this olive oil but I like the simplicity of the dressing you used.

  11. MMMMM this looks wonderful! Dont worry, I am on the pasta train too! I need to keep fueling my body with lots of yummy carbs for the intensity of my training as an elite. This would be a delicious new recipe to try! Thanks! Pinning right now!

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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