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, lemon juice and olive oil.
AN EASY CHICKEN PASTA DINNER IDEA
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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WHAT GOES INTO THIS 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.
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.
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.
HOW TO MAKE CHICKEN FETTUCCINE PASTA
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.
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!
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BORGES EXTRA VIRGIN OLIVE OIL is available at Ralphs, Bashas, Smith’s, King Soopers, Fry’s, and Kroger (Texas).
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Lemon Chicken Fettuccine
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
- Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
- Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
- Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
- Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
- In a mixing bowl or a jar, combine olive oil, lemon juice, garlic, salt and pepper; shake it or stir it until thoroughly mixed.
- Stir into pasta mixture.
- Remove from heat.
- Taste for salt and pepper; adjust accordingly.
- Sprinkle with grated parmesan cheese.
- Serve.
Notes
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TOOLS USED IN THIS RECIPE:
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Gluten Free
Keto
Beef
This is an absolutely marvelous recipe, no foolin!! I love it just as it is but sometimes add other ingredients, ie zucchini, spinach, capers, etc. So, add according to your tastes, you can’t go wrong here!!!!!
Thank you SO much, Barbara!! 🙂 I am very happy you enjoyed it!
Can the mushrooms and tomatoes be substituted with something else? My SO is allergic to mushrooms and neither of us like tomatoes
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.
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!!
Very happy you enjoyed it!! Thank you! It’s actually one of my favorite chicken dinners. 🙂
What if we can’t find this olive oil? Does it matter if we use a different one?
Yes, you can definitely use a different one.
Please add the calorie count to these great recipes!
Yes that would be great or even the Weight Watchers points like you do in your other recipes.
This looks like a delicious meal … simple ingredients with tasty flavours.
I love that this is so easily made gluten free. Zoodles (zucchini noodles) could also be substituted to make this a low carb meal.
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!
Hi Kim! I am so happy you loved it! Thank You!! This has been on my weekly rotation for years! 😀
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
Oh NO! I wonder why that would happen! I will contact Mad Mimi right away. THANK YOU, JANET!! xo
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.
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!
how much olive oil are you suppose to use?
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!
followed your recipe verbatim. Was very very disappointed. It was the blandest thing I’ve ever tasted.
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!
I cannot wait to try this for my husband and me! Looks delicious!
Do you have the calories and carb count on this recipe?
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.
Hi Lauren! Please check your email – I am going to send you the recipe there. Thank you!!
Wow I can’t wait to try this for dinner!! Thanks for sharing!
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. 🙂
Hi Erin!!
That is SO GREAT! It’s awesome when you can turn the hubs around to eat what YOU wanna eat! 😉 So happy you guys enjoyed it! Thank you!
What could I use in place of mushrooms. I dislike mushrooms
Hi Barbara! What do you think about using veggies such as broccoli florets or asparagus spears? Fresh baby spinach would also work really well.
Just made this using broccoli crowns in place of mushrooms and regular olive oil, very good!
Hi Brian!
Glad you enjoyed it!! Thank you!
Lemon is a perfect flavor for this pasta dish… so bright and light. 🙂
Wow!!! That sounds amazing and your pictures are beautiful!
Me likey. You make the best pasta around Kate. Love it.
Okay, so may I please come over for dinner sometime in the near future? 😀
This needs to be my dinner tonight! Gorgeous.
This looks awesome! I love the lemon and chicken combo, one of my favorites!
Looks great and I am sure it tastes great!
Good job Kathy!
This is perfect for a weeknight.
Kate, I could dive right into that saucepan! Fettuccine is my favorite cut of pasta and the addition of lemon chicken with grape tomatoes makes it divine. Beautiful photos, my friend. Pinning!
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.
Ditto Kelli! I think I could eat this every day!
WOW Gorgeous dear! I want this for dinner!
I’m drooling over these flavors, must make for dinner tonight!
What a delicious and easy pasta dinner! My husband would love this! He needs an intervention too 🙂 He could easy pasta every day…and tries!
This is SO gorgeous. Seriously, so gorgeous.
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!
This dish is a reminder why I could eat pasta every.single.day. Great dinner!