Creamy Lemon Chicken Fettuccine with Herbs

If you’re a fan of creamy pastas with a refreshing twist, this Creamy Lemon Chicken Fettuccine with Herbs will absolutely steal your heart. Tender, juicy chicken strips are tossed in a luscious lemon-infused cream sauce, perfectly coating strands of fettuccine.

Fresh herbs add a burst of aroma, and the gentle zing of lemon brightens the richness — creating a perfectly balanced, restaurant-quality dish right at home.

This pasta feels indulgent yet light, ideal for both a cozy dinner or an elegant meal for guests. Each bite delivers a harmony of savory, creamy, and citrusy flavors that truly sing on the palate.

❤️ Why I Love This Recipe

I love this recipe because it delivers the best of both worlds — creamy comfort and fresh, zesty flavor. The sauce is rich but not heavy, the lemon cuts through the cream beautifully, and the chicken adds heartiness that makes it feel complete. Plus, it’s a one-pan wonder that comes together quickly yet tastes like it took hours to make.

The aroma of sautéed garlic, herbs, and lemon zest while cooking is pure heaven. It’s one of those dishes that lifts your mood and makes any evening feel special.

Why It’s a Must-Try Dish

You should absolutely try this dish because:

• It’s quick, easy, and elegant — perfect for weeknights or date nights.
• The lemony cream sauce feels luxurious yet refreshing.
• It’s family-friendly, loved by both adults and kids.
• You can easily adjust it — make it lighter, spicier, or more herby.
• It tastes like something straight out of a fine Italian bistro!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 530 kcal per serving

Cuisine and Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Chicken:

• 2 chicken breasts, thinly sliced into strips
• Salt and black pepper to taste
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Lemon Cream Sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup chicken broth
• Zest of 1 lemon
• Juice of 1 large lemon (about 2 tablespoons)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

For the Pasta:

• 300 g (10 oz) fettuccine pasta
• Water and salt for boiling

For Garnish & Herbs:

• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil or thyme
• Extra Parmesan and lemon slices for serving

Simple Cooking Directions

1. Cook the fettuccine until al dente.
2. Season and sauté the chicken until golden.
3. Make the creamy lemon sauce with garlic, broth, and cream.
4. Toss pasta and chicken in the sauce with herbs and lemon zest.
5. Serve hot with Parmesan and a touch of lemon juice.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add fettuccine and cook according to package directions until al dente.
3. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Prepare the Chicken

1. Pat chicken dry and season with salt, pepper, and garlic powder.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Add chicken and cook 4–5 minutes per side until golden and cooked through.
4. Remove from skillet and set aside on a plate.

Step 3: Make the Lemon Cream Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté until fragrant (about 30 seconds).
3. Pour in chicken broth and stir, scraping up any browned bits.
4. Add heavy cream, lemon juice, and lemon zest. Stir well.
5. Reduce heat to low and simmer for 5 minutes, until slightly thickened.
6. Stir in Parmesan cheese, salt, and pepper.
7. Taste and adjust seasoning or lemon as desired.

Step 4: Combine Everything

1. Add the cooked fettuccine and chicken back into the skillet.
2. Toss well to coat everything in the creamy sauce.
3. If needed, add a splash of reserved pasta water to loosen the sauce.
4. Stir in chopped parsley and basil.

Step 5: Serve

1. Plate the pasta and top with extra Parmesan and fresh herbs.
2. Garnish with lemon slices or zest for a bright finish.

How to Serve

• Serve immediately while warm and creamy.
• Pair with garlic bread, roasted asparagus, or a crisp green salad.
• A chilled glass of white wine (like Sauvignon Blanc or Pinot Grigio) complements it beautifully.

Additional Recipe Tips

• Don’t boil the sauce too long after adding lemon juice — it can curdle the cream.
• Add the Parmesan gradually to prevent clumping.
• Use fresh lemon juice for the best flavor — bottled juice dulls the brightness.
• If you want extra richness, add a knob of butter before serving.
• For a thicker sauce, let it simmer a few minutes longer before adding the pasta.

Variations

1. Lemon Garlic Shrimp Fettuccine: Replace chicken with shrimp or prawns.
2. Herb Lovers’ Version: Add fresh dill, thyme, or chives for extra aroma.
3. Lighter Option: Use milk instead of cream and less cheese.
4. Spicy Lemon Pasta: Add crushed red pepper flakes for a fiery kick.
5. Vegetarian Version: Skip chicken and add mushrooms, spinach, or artichokes.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The sauce (without pasta) can be frozen for up to 2 months.
• Reheating: Warm gently in a skillet with a splash of milk or cream. Avoid microwaving for too long — it may split the sauce.

💡 Tip: For best texture, store pasta and sauce separately before reheating.

Special Equipment Needed

• Large skillet or sauté pan
• Pot for boiling pasta
• Wooden spoon or silicone spatula
• Lemon zester and juicer
• Tongs for tossing pasta

Frequently Asked Questions (FAQ)

Q1: Can I use another pasta type instead of fettuccine?
Yes! Linguine, spaghetti, or tagliatelle work beautifully with this sauce.

Q2: Can I use milk instead of heavy cream?
Yes, but the sauce will be lighter and thinner. For best results, use half milk and half cream.

Q3: How do I make it dairy-free?
Use coconut cream or cashew cream instead of heavy cream and omit the Parmesan.

Q4: Can I make it ahead of time?
Yes, the sauce can be prepared in advance and reheated gently before tossing with fresh pasta.

Q5: My sauce curdled — what went wrong?
This happens if the lemon juice was added to very hot cream. Always reduce the heat before adding it.

Conclusion

Creamy Lemon Chicken Fettuccine with Herbs is the perfect marriage of freshness and comfort. The tang of lemon perfectly balances the velvety cream sauce, and the tender chicken makes it satisfying yet elegant. Every bite bursts with herby fragrance and a light citrus glow that lifts your mood instantly.

It’s a meal that feels special enough for guests but simple enough for a weekday treat — bright, creamy, and irresistibly delicious!