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Homemade Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli photo

Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli

This Lemon Fettuccine Alfredo is a creamy delight! Featuring grilled chicken, vibrant broccoli, and a zesty lemon sauce, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 oz dry fettuccine pasta
  • 1 lb boneless skinless chicken breasts, grilled and sliced into strips
  • 4 cups broccoli florets (from 1 lb broccoli crowns)
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 3 Tbsp flour
  • 1 3/4 cups milk (preferably 1%)
  • Salt and freshly ground black pepper
  • 3 oz light or regular cream cheese, diced into cubes
  • 1/2 cup finely shredded parmesan (plus more for serving)
  • 3 Tbsp heavy cream
  • 1 Tbsp lemon zest (plus more for serving)
  • 1 Tbsp fresh lemon juice

Equipment

  • Large pot
  • Grill pan or outdoor grill
  • Skillet
  • Whisk
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

Cooking Steps:
  1. Start by grilling your chicken breasts. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest before slicing into strips.
  2. While the chicken is grilling, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for about 2-3 minutes until vibrant green but still crisp. Remove the broccoli with a slotted spoon and set it aside. In the same water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Sprinkle in the flour and whisk continuously for about 1-2 minutes until it forms a roux, which will help thicken the sauce.
  4. Gradually pour in the milk while whisking to prevent lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken. Add the diced cream cheese and stir until it’s fully incorporated and the sauce is creamy.
  5. Once your sauce is creamy, stir in the grated parmesan cheese, heavy cream, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Allow the sauce to simmer for a minute until everything is well combined.
  6. Add the cooked fettuccine and broccoli to the skillet with the Alfredo sauce, tossing gently to coat the pasta and vegetables evenly. Finally, add the grilled chicken strips on top and give it all a good mix.
  7. Serve your Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli immediately, garnished with additional lemon zest and extra parmesan cheese if desired. Enjoy the creamy, zesty flavors that make this dish a standout!

Notes

  • For a lighter version, use less cream cheese and substitute with more milk.
  • Feel free to add other vegetables like spinach or peas for extra color and nutrition.
  • This dish can be made ahead; just combine everything before serving for the freshest taste.