Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked fettuccine pasta
  • 2 chicken breasts (cut into bite-size pieces)
  • Salt & pepper (to taste)
  • Flour (for dredging)
  • 2 tablespoons butter
  • 1/4 cup chicken broth (or use dry white wine)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 large cloves garlic (minced)
  • 2 dashes Italian seasoning
  • 1 cup heavy/whipping cream 
  • 1/2 cup freshly grated parmesan cheese
  • Fresh parsley (chopped, to taste)

Instruction

  • Boil a large, salted pot of water for the pasta, and cook according to package directions.
  • Prep your chicken and sprinkle it with salt & pepper. Dredge each piece in the flour.
  • Add the butter to a skillet over medium-high heat. 
  • Once the butter is melted and hot, add the chicken to the pan. Cook for 5 minutes, stirring occasionally. Remove chicken from pan.
  • Add the chicken broth, lemon juice, Dijon mustard, garlic, and Italian seasoning to the pan. Give it a good stir. 
  • Add the cream and parmesan cheese to the pan. Let it bubble for a minute or so. 
  • Add the chicken back into the pan and let it simmer for 4-5 minutes or until the chicken has cooked and the sauce has further reduced. You may need to turn the heat down if it's bubbling furiously. 
  • Give the sauce a taste, and if it doesn't have enough lemon juice, add a bit more in. Season with salt & pepper as needed and sprinkle fresh parsley on top. 
  • Drain pasta and toss with the chicken Alfredo sauce (add in some pasta water prior to draining the pasta if the sauce needs to be thinned a bit).