Zesty Chicken and Pasta
Brighten up your dinner table with this flavor-packed Zesty Chicken and Pasta recipe! Tender fettuccine is tossed in a velvety lemon cream sauce infused with garlic, freshly sautéed red bell peppers, and zucchini for a burst of vibrant color and texture. Juicy, golden-brown chicken breasts add protein and heartiness, while a touch of lemon zest and crushed red pepper flakes create the perfect balance of freshness and a subtle kick. Finished with a sprinkle of Parmesan and fresh parsley, this dish is as visually stunning as it is delicious. Ready in just 40 minutes, it's an ideal choice for busy weeknights or casual entertaining. Perfect for pasta lovers seeking a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 12 ounces Fettuccine pasta
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 piece Red bell pepper, thinly sliced
- 1 piece Zucchini, thinly sliced
- 3 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides. Place them in the skillet and cook for 4–5 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet, let it rest for a few minutes, and then slice it into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Sauté for 4–5 minutes until the vegetables are tender.
Lower the heat to medium and stir in the lemon juice, lemon zest, chicken broth, and heavy cream. Simmer for 2–3 minutes, allowing the sauce to thicken slightly.
Add the cooked pasta to the skillet, tossing it gently to coat evenly with the sauce.
Stir in the grated Parmesan cheese, reserved chicken slices, and crushed red pepper flakes. Mix well to combine.
Taste the dish and adjust seasoning with additional salt or pepper if needed.
Garnish the Zesty Chicken and Pasta with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 25.0 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2115 mg | 45% | |
*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.
