Lemon Tarragon Chicken Fettuccini
Bright, zesty, and herbaceous, Lemon Tarragon Chicken Fettuccini is a weeknight dinner masterpiece that combines tender fettuccini, juicy seared chicken, and a velvety cream sauce infused with fresh lemon and aromatic tarragon. This dish boasts a perfect balance of flavors, with the tanginess of freshly squeezed lemon juice, the savory richness of Parmesan cheese, and the delicate anise notes of tarragon. Ready in just 45 minutes, it’s an elegant yet approachable recipe that’s perfect for dinner parties or family meals alike. Garnished with a sprinkling of fresh parsley and extra Parmesan, this creamy chicken pasta delivers comfort and sophistication in every bite. Whether you're craving a refined pasta dish or searching for a recipe with a bright herbal twist, Lemon Tarragon Chicken Fettuccini is guaranteed to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh tarragon, chopped
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled, slice into thin strips.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the chicken broth to the skillet, scraping the bottom of the pan to deglaze. Stir in the heavy cream, lemon zest, and lemon juice, and let the sauce simmer for 3-4 minutes until slightly thickened.
Stir in the chopped tarragon and grated Parmesan cheese, and mix until the cheese has melted and the sauce is creamy. If the sauce is too thick, stir in a small amount of the reserved pasta water until the desired consistency is reached.
Return the cooked fettuccini and sliced chicken to the skillet, tossing to combine and coat the pasta in the sauce.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the Lemon Tarragon Chicken Fettuccini hot, garnished with fresh parsley and an additional sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1567 mg | 33% | |
*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.
