1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup all-purpose flour
2 tablespoons unsalted butter
Juice of 1 lemon
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup chicken broth
8 oz fettuccine pasta
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then dredge in flour, shaking off excess.
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, stir in lemon juice, lemon zest, garlic powder, and onion powder.
Return the chicken to the skillet, tossing to coat in the lemon butter sauce. Add chicken broth and simmer for 2-3 minutes until slightly reduced.
In a separate saucepan, heat heavy cream over medium heat until it begins to simmer. Stir in Parmesan cheese until melted and smooth.
Toss the cooked pasta in the Alfredo sauce until well coated.
Serve the pasta on plates or a large serving dish, topped with the lemon butter chicken bites. Garnish with chopped parsley.
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Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the lemon butter sauce. You can also substitute the chicken with shrimp for a seafood twist. For a lighter version, use half-and-half instead of heavy cream in the Alfredo sauce. If you prefer a gluten-free option, use gluten-free pasta and flour. Adding a handful of spinach or arugula to the Alfredo sauce can introduce a fresh, green element to the dish.
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