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Spicy Lemon Herb Chicken Alfredo: A Flavor-Packed Pasta Dish You’ll Crave


  • Author: Hannah

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, thinly sliced

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 teaspoon red pepper flakes (adjust to heat preference)

  • 2 teaspoons Italian seasoning

  • 3 cloves garlic, minced

  • Salt and pepper, to taste

  • 12 oz fettuccine or linguine pasta

  • 2 tablespoons butter

  • 1 1/2 cups heavy cream

  • 3/4 cup grated Parmesan cheese

  • 1/4 cup fresh parsley, chopped (for garnish)

  • Extra lemon wedges (for serving)


Instructions

  • Marinate the Chicken:
    In a bowl, combine chicken slices with olive oil, lemon juice, zest, red pepper flakes, Italian seasoning, garlic, salt, and pepper. Let marinate for at least 15 minutes.

  • Cook the Pasta:
    Boil pasta according to package instructions until al dente. Drain and set aside.

  • Sear the Chicken:
    In a large skillet over medium-high heat, cook the marinated chicken for 4–5 minutes per side until golden and cooked through. Remove from skillet and set aside.

  • Make the Alfredo Sauce:
    In the same skillet, reduce heat to medium. Add butter and let it melt. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.

  • Combine:
    Return the cooked chicken to the skillet along with the pasta. Toss everything to coat evenly in the sauce. Let simmer for 2–3 minutes so flavors meld.

 

  • Serve:
    Garnish with fresh parsley and extra lemon wedges. Serve hot for a zesty, spicy twist on a creamy classic!