Ingredients
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1 lb boneless, skinless chicken breasts, thinly sliced
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 teaspoon red pepper flakes (adjust to heat preference)
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2 teaspoons Italian seasoning
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3 cloves garlic, minced
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Salt and pepper, to taste
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12 oz fettuccine or linguine pasta
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2 tablespoons butter
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1 1/2 cups heavy cream
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3/4 cup grated Parmesan cheese
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1/4 cup fresh parsley, chopped (for garnish)
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Extra lemon wedges (for serving)
Instructions
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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.
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Serve:
Garnish with fresh parsley and extra lemon wedges. Serve hot for a zesty, spicy twist on a creamy classic!