Dijon Chicken Fettuccine
Creamy, zesty, and irresistibly comforting, Dijon Chicken Fettuccine is a luxurious pasta dish that elevates weeknight dinners to gourmet status. Tender strips of seasoned chicken are pan-seared to perfection and enveloped in a velvety sauce made with heavy cream, zesty Dijon mustard, and a generous handful of grated Parmesan. Brightened with a hint of lemon juice and adorned with fresh parsley, this dish balances richness with a fresh, tangy kick. Served over perfectly al dente fettuccine, it’s a one-pan wonder ready in just 40 minutes, perfect for busy evenings or an impressive meal for guests. Let this flavorful combination of creamy textures and bold flavors transport your taste buds to culinary bliss.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 large chicken breast
- 2 tbsp olive oil
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tbsp Dijon mustard
- 1 cup Parmesan cheese, grated
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, slice the chicken breasts into thin strips.
Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer. Let it reduce slightly, about 2-3 minutes.
Stir in the heavy cream and Dijon mustard, mixing well until the sauce is creamy and smooth. Reduce the heat to low and let the sauce simmer for 3 minutes.
Add the grated Parmesan cheese and lemon juice to the sauce, stirring until the cheese is melted and incorporated. Adjust the consistency with reserved pasta water if needed.
Return the cooked chicken to the skillet, stirring to coat it with the sauce.
Add the drained fettuccine to the skillet, tossing to combine everything evenly. Let it cook for 1-2 minutes to absorb the flavors.
Garnish with chopped parsley and additional grated Parmesan if desired. Serve warm.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 350 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
