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.
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!