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Lemon Chicken Fettuccine

Lemon Chicken Fettuccine

Servings 4


  • 1 pound boneless, skinless chicken thighs
  • salt and pepper
  • 1 tablespoon olive oil
  • 1/2 pound fettuccine
  • 1/3 cup olive oil
  • 1/3 cup Parmesan cheese
  • 1/4 cup fresh lemon juice about 1-2 lemons
  • chopped fresh basil


  • Chop chicken thighs into bite-sized pieces. Season chicken with salt and pepper. Heat a skillet with olive oil. Cook chicken for about 4 minutes on medium heat. Stir and then cook for another 4 minutes until cooked through. Set aside.
  • Boil a large pot of salted water. Add pasta and cook al dente, according to the package.
  • In a small bowl, whisk oil, cheese, and lemon juice until blended.
  • Drain the pasta, reserving 1/4 cup of pasta water. Toss the pasta with the lemon sauce and reserved pasta water, adding 1/4 cup at a time. Season with salt and pepper. Add chicken and stir. Garnish with more cheese and chopped basil.