Creamy Lemon Chicken Fettuccine Recipe

About this recipe

A high-protein dinner featuring tender chicken breast and fettuccine noodles in a creamy lemon-infused sauce. Perfect for solution seekers looking for a satisfying and flavorful meal.

Ingredients

• 25 g Parsley
• 500 g Anmara Artisanal Pasta, Organic Fettuccine, Hard Durum Wheat
• 1 Combo Licious Chicken Breast Boneless 400G And Classic Eggs 6 Pieces
• 125 g Mooz Butter Garlic & Herbes
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Garlic - Single Clove
• 250 ml Amul Whipping Cream
• 180 ml Mother Dairy Milk
• 100 g Old Hill Parmesan Cheese
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Bring a large pot of salted water to a boil and cook 1 lb of fettuccine noodles according to package instructions. Drain and set aside.
2. 2. In a large skillet, melt 4 tbsp of butter over medium heat. Add 6 chicken breasts, seasoned with salt, and cook for 6-7 minutes per side until fully cooked and golden brown. Remove from the skillet and set aside.
3. 3. In the same skillet, add 1 tbsp of butter and 3 minced garlic cloves. Sauté for 1-2 minutes until fragrant.
4. 4. Reduce the heat to low and stir in 1 cup of heavy cream, 1 cup of greek yogurt, and 1/3 cup of milk. Simmer gently for 5 minutes, stirring occasionally.
5. 5. Add 1/2 cup of grated parmesan cheese, 1 lb of ricotta cheese, and 2 tbsp of lemon juice to the skillet. Stir until the cheese is melted and the sauce is smooth. Adjust seasoning with salt if needed.
6. 6. Slice the cooked chicken breasts and return them to the skillet along with the cooked fettuccine noodles. Toss everything together to coat evenly in the sauce.
7. 7. Garnish with 2 tbsp of chopped parsley and serve immediately, with additional grated parmesan cheese on the side if desired.