Creamy Lemon Chicken Piccata Fettuccine

There’s something about sharing a plate of Creamy Lemon Chicken Piccata Fettuccine that feels like wrapping up in a warm blanket after a long day. It was one of those evenings when I wanted comfort food without the fuss, and this dish came to mind. The bright, zesty flavors of lemon paired with tender chicken and luscious fettuccine make for a meal that feels both indulgent and satisfying. Whenever I serve this, I can’t help but smile as everyone digs in, savoring each bite. It’s a reminder of how simple ingredients can come together to create something truly special.

As I simmer the sauce, the aroma fills my kitchen, beckoning everyone to gather around the table. The vibrant combination of lemon, garlic, and heavy cream mingles, creating a sauce that coats the pasta beautifully. It’s a dish that not only looks appealing but also has a way of turning an ordinary weeknight dinner into a celebration. I often find myself reminiscing about the memories made around this dish, each forkful echoing laughter and lively conversations.

Cooking Creamy Lemon Chicken Piccata Fettuccine is an experience I cherish, especially when shared with family and friends. It’s one of those recipes that, once you make it, you’ll want to add it to your regular rotation. Perfectly al dente fettuccine twirls around succulent pieces of chicken, all enveloped in that creamy sauce. Trust me, this dish will quickly become a beloved favorite.

What Goes Into Creamy Lemon Chicken Piccata Fettuccine

When it comes to Creamy Lemon Chicken Piccata Fettuccine, the ingredients work harmoniously to create a delectable experience. Each component plays a vital role in building flavor and texture, bringing this dish to life. From the zesty lemon to the comforting pasta, let’s dive into the key players that make this recipe a winner.

• 8 ounces fettuccine (uncooked): The star of our dish, this pasta is perfect for soaking up the creamy sauce while delivering a satisfying chew.
• ½ cup all-purpose flour: This flour is essential for dredging the chicken, giving it a nice, crispy exterior while helping to thicken the sauce.
• 1½ pounds chicken breasts (skinless and boneless): Tender and juicy, the chicken is the main protein in this dish, absorbing all the wonderful flavors of the sauce.
• ½ teaspoon salt: Enhances the flavors of the chicken and sauce, bringing out the best in each ingredient.
• ¼ teaspoon pepper: Adds a hint of spice to balance the creaminess of the dish.
• 4 tablespoons butter (unsalted): This not only adds flavor but helps in browning the chicken to perfection.
• 1 tablespoon olive oil: Used alongside butter, it prevents the butter from burning and adds a depth of flavor.
• 1 tablespoon all-purpose flour: This additional flour helps create the sauce’s rich texture, making it velvety.
• 2 cloves garlic (minced): Brings an aromatic quality to the dish that complements the lemon beautifully.
• 1 cup chicken broth (low sodium): Adds moisture and depth to the sauce, making it savory and satisfying.
• 1 tablespoon fresh thyme (chopped): Infuses the dish with a fresh, herbal note that brightens the flavors.
• 1 tablespoon capers: These little bursts of flavor add a delightful brininess that contrasts the creaminess of the sauce.
• 3 tablespoons lemon juice (freshly squeezed): The star ingredient that gives this dish its signature zesty flavor.
• 1 cup heavy cream: The luscious base for the sauce that ties everything together, making it rich and decadent.
• 1 tablespoon fresh parsley (chopped): A beautiful garnish that elevates the dish visually and adds a hint of freshness.
• Parmesan cheese: Optional but highly recommended for an added layer of flavor.

How to Cook Creamy Lemon Chicken Piccata Fettuccine

Cooking Creamy Lemon Chicken Piccata Fettuccine is a joyful experience that fills your kitchen with enticing aromas. Let’s take a step-by-step journey to create this delightful dish. Follow along as we create a meal that is sure to impress.

1. Begin by cooking the fettuccine according to package instructions until it’s al dente. This will ensure the pasta retains its texture when tossed with the sauce. Make sure to reserve some pasta water for later; it can help adjust the sauce consistency.
2. While the pasta is cooking, preheat your oven to 350 degrees Fahrenheit. This will prepare for the chicken to finish cooking in the oven, ensuring it remains juicy and tender.
3. Take a shallow plate and add the ½ cup of flour. Season the chicken with salt and pepper, then dredge each piece through the flour, coating it evenly. This will help achieve a lovely golden crust when cooked.
4. In an oven-safe skillet, melt the butter over medium heat. Once melted, add the floured chicken to the skillet. Cook on both sides until golden brown, which should take about 3 to 4 minutes per side. You don’t need to worry about the chicken being fully cooked at this point, as it will finish cooking in the oven.
5. Remove the chicken from the skillet and set aside on a plate. Discard any leftover butter in the skillet to prevent burning.
6. Add the olive oil to the skillet. Once hot, whisk in the 1 tablespoon of flour until a paste forms. This roux will help thicken your sauce.
7. Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn. Then, gradually whisk in the chicken broth, noticing how it starts to thicken almost immediately.
8. Add the thyme, capers, and lemon juice, stirring to combine all the flavors. Let it simmer for a minute, allowing the ingredients to meld together.
9. Next, pour in the heavy cream and stir well. Taste your sauce and adjust the seasoning with salt and pepper as necessary, ensuring it’s perfectly seasoned to your preference.
10. Return the chicken to the skillet, spooning some of the sauce over it. Place the skillet in the preheated oven and cook for about 30 minutes, or until the chicken is fully cooked through and tender.
11. Once the chicken is done, toss the cooked fettuccine with the creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce and help it cling to the pasta. For easier mixing, you may remove the chicken before tossing.
12. Garnish with chopped parsley and if desired, sprinkle on some freshly grated Parmesan cheese. Serve immediately and enjoy the delightful flavors!

Recipe Variations about Creamy Lemon Chicken Piccata Fettuccine

There are endless possibilities to explore when it comes to variations of Creamy Lemon Chicken Piccata Fettuccine. Whether you want to experiment with flavors or cater to dietary needs, here are some fantastic ideas!

• Add vegetables: Incorporate seasonal veggies like spinach, asparagus, or sun-dried tomatoes for added nutrition and color.
• Use whole grain pasta: Swap traditional fettuccine for whole grain or gluten-free options to suit your dietary preferences.
• Spice it up: Add a pinch of red pepper flakes for a hint of heat, balancing the creamy and zesty elements.
• Serve it differently: Instead of fettuccine, try serving the sauce over rice or quinoa for a different twist!
• Cook with lemon zest: Enhance the lemon flavor by adding some grated lemon zest to the sauce for an extra zing.
• Try different proteins: Substitute the chicken with shrimp or tofu for a change in flavor and texture.

What to Serve With Creamy Lemon Chicken Piccata Fettuccine

Serving Creamy Lemon Chicken Piccata Fettuccine can be an exciting journey of flavors and accompaniments. Here are some ideas to elevate your dining experience!

• Garlic bread: A classic pairing, garlic bread complements the creamy sauce perfectly and makes for a satisfying combo.
• Simple green salad: A light salad with mixed greens, a sprinkle of nuts, and a vinaigrette balances out the rich pasta dish.
• Grilled vegetables: Serve alongside grilled or roasted vegetables for a colorful and nutritious addition to your plate.
• Wine pairing: A crisp white wine is a great match for the zesty lemon flavor, enhancing the overall experience.
• Seasonal fruits: Fresh berries or citrus fruits can be served as a refreshing dessert after the rich pasta meal.
• Homemade coleslaw: A tangy coleslaw can offer a crunch and contrast to the creamy pasta, making for a delicious combination.
• Occasions: This dish is perfect for weeknight dinners, special occasions, or even cozy gatherings with friends.

FAQ

Conclusion

Creamy Lemon Chicken Piccata Fettuccine is a dish that beautifully marries comfort and elegance, making it a perfect choice for any occasion. I encourage you to give it a try; you’ll find that each bite is rich with flavor, leaving you and your loved ones craving more. Whether it’s a quiet weeknight dinner or a special celebration, this recipe is sure to impress. So grab your ingredients and make it tonight!

Creamy Lemon Chicken Piccata Fettuccine

The ultimate comfort food, Creamy Lemon Chicken Piccata Fettuccine combines tender chicken with a zesty, creamy sauce over perfectly cooked pasta. This easy weeknight dinner is not just delicious, but it's also a crowd favorite. Make it tonight and impress your family or guests with this delightful dish!

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces Fettuccine uncooked
• ½ cup All-purpose flour
• 1½ pounds Chicken breasts skinless and boneless (about 3 or 4)
• ½ teaspoon Salt or to taste
• ¼ teaspoon Pepper or to taste
• 4 tablespoons Butter unsalted
• 1 tablespoon Olive oil
• 1 tablespoon All-purpose flour
• 2 cloves Garlic minced
• 1 cup Chicken broth low sodium
• 1 tablespoon Fresh thyme chopped
• 1 tablespoon Capers
• 3 tablespoons Lemon juice freshly squeezed
• 1 cup Heavy cream
• 1 tablespoon Fresh parsley chopped
• Parmesan cheese

Equipment

• Skillet
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk

Method

 

1. Cook the fettuccine according to package instructions until it’s al dente.
2. Preheat oven to 350℉.
3. Add the ½ cup of flour to a shallow plate. Season chicken with salt and pepper, then dredge through the flour.
4. In an oven safe skillet melt the butter over medium heat. Add the chicken and cook on both sides until golden brown, about 3 or 4 minutes per side. Do not worry if the chicken is not cooked through. Remove the chicken from the skillet and set aside.
5. Discard the leftover butter in the skillet and add the olive oil. Whisk in the flour until a paste forms. Stir in the garlic and cook for 30 seconds. Whisk in the chicken broth, you will notice it start to thicken immediately.
6. Add the thyme, capers, lemon juice and stir. Stir in the heavy cream and season with salt and pepper if needed. Add the chicken back to the skillet and place in the oven and cook for about 30 minutes until chicken is cooked through.
7. Toss the pasta together with sauce, you can remove the chicken to make it easier to toss the pasta with the sauce, then garnish with parsley and if preferred some Parmesan cheese.

Notes

• Tip 1: You can use a lighter cream for this recipe to cut down on calories, but it may curdle and break in the sauce. To avoid this, allow the cream to come to room temperature and mix 1/4 tsp of corn starch into it before slowly adding it to the sauce. Make sure the sauce is not boiling.
• Tip 2: Capers can be found in small jars in the same aisle as pickles.
• Tip 3: You can store this recipe easily in the fridge. In an airtight container, it’ll keep for 3 to 5 days just be sure it’s properly cooled before storing.
• Tip 4: Unfortunately, this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.