Lemon Chicken Fettuccine with Snow Peas
Bright, zesty, and irresistibly creamy, this Lemon Chicken Fettuccine with Snow Peas is the ultimate weeknight dinner that feels indulgent yet wholesome. Tender fettuccine is coated in a luscious lemon-Parmesan cream sauce, infused with the fresh tang of lemon zest and juice. Juicy, golden-browned chicken breasts add a hearty protein boost, while crisp, vibrant snow peas bring a delightful crunch and a pop of color to the dish. With its perfect balance of flavors and textures, this easy-to-make pasta recipe comes together in just 40 minutes, making it ideal for busy evenings. Sprinkle with fresh parsley to add an herby finish, and serve it hot for a satisfying meal that’s sure to impress. Perfect for fans of creamy fettuccine, lemon chicken, and easy one-pan recipes!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 large boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 large lemon (zested and juiced)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups snow peas, trimmed
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest. Once slightly cooled, slice the chicken into strips.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds, or until fragrant.
Add the zest and juice of the lemon, followed by the chicken broth. Bring to a simmer and let the broth reduce slightly, about 3 minutes.
Stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 2-3 minutes, stirring constantly, until it thickens slightly. If the sauce gets too thick, stir in a bit of the reserved pasta water to loosen it.
Add the snow peas to the sauce and cook for 2 minutes, or until they are bright green and tender-crisp.
Return the cooked fettuccine and sliced chicken to the skillet. Toss everything together to coat the pasta and chicken evenly in the sauce.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 554 mg | 12% | |
*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.
