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Chicken Fettuccine with Lemon Cream Sauce

Chicken Fettuccine with Lemon Cream Sauce

  • Author: Quin Liburd
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Cuisine: American


Tender, juicy, and flavorful chicken that’s pan-seared in butter and paired with a lip-smacking creamy lemon sauce! This restaurant-quality dish is so easy to make and great for any occasion!


  • 2 chicken breasts
  • 1lb fettuccine
  • 2 tbsp unsalted butter
  • 12 tsp crushed red pepper flakes
  • 12 tsp garlic powder
  • zest of 1 lemon
  • salt and pepper, to taste
  • bell peppers, optional
  • For the lemon cream sauce
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 12 tsp crushed red pepper flakes
  • 12 tsp dried basil
  • 2 tbsp garlic, minced
  • juice of 2 lemons
  • salt and pepper, to taste


  1. Clean and pat dry chicken breasts with paper towel. I don’t like my chicken breasts too thick so I halve mine. If you do this you will have a total of four chicken breasts.
  2. Season chicken breasts with salt, pepper, garlic powder and lemon zest.
  3. In a large skillet, heat butter on medium-low heat and sauté chicken breasts.
  4. While chicken is cooking; in a separate pot, cook fettuccine according to package directions and set aside once cooked.
  5. Once chicken is fully cooked on both sides, transfer the chicken to a plate and set aside.
  6. For the lemon cream sauce
  7. In the same skillet that cooked the chicken, add red pepper flakes and garlic and let cook until fragrant (about 1-2 minutes).
  8. Add chicken broth, heavy cream, lemon juice, dried basil, and whisk until all ingredients are combined. Add bell peppers to sauce if you desire. Let sauce cook on medium-low heat until slightly thickened and bubbly. Add cooked chicken breasts to sauce and let simmer for 5-10 minutes in sauce.
  9. Plate fettuccine and top with chicken breasts and lemon cream sauce and serve.