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

• 50G Picard Chopped Flat Parsley
• 350G Typically Daylesford Organic Chicken Breasts
• 125G Daylesford Organic Brandy Butter
• - Truffle Butter
• 100 G Jumbo Garlic 100g
• 300ml British Creme Fraiche
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Sunita Lemon Juice Organic
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 200G Eat Water Slim Fettuccine Pasta
• - Mill & Mortar Finishing Salt Flakes Gift Set

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 double cream, 1/2 cup of light cream, 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.