Creamy Lemon Garlic Fettuccine with Chicken & Bacon
Table of Contents
Creamy Lemon Garlic Butter Fettuccine with Juicy Chicken, Crispy Bacon, and Parmesan – A Bright & Indulgent Pasta Dinner
I still remember the first time I made this creamy lemon garlic butter fettuccine in my tiny NYC kitchen — it was a gray, drizzly afternoon, and I needed something bright and comforting all at once. Growing up in Morocco, my mother would squeeze fresh lemons over everything, from tagines to grilled fish, and that habit stuck with me through culinary school in Paris, where I learned how a simple lemon-garlic butter sauce could elevate a dish from good to unforgettable. This creamy lemon garlic butter fettuccine is my love letter to those two worlds: the sunny acidity of North Africa meets the silky, indulgent cream sauces of France, all grounded in the bold, no-nonsense energy of New York. It’s the kind of meal that feels special enough for a Sunday supper but comes together in 40 minutes flat.
Imagine this: tender fettuccine ribbons swirled in a velvety, garlicky cream sauce that’s brightened by fresh lemon zest and juice, studded with golden-seared chicken pieces and salty, crispy bacon, then finished with a generous shower of Parmesan. Every bite hits that perfect balance — rich but not heavy, tangy but not sharp, with little pops of smoky bacon and a whisper of smoked paprika warming things from the background. The sauce clings to every strand of pasta like a dream, and the aroma of garlic and lemon sizzling in butter will have everyone wandering into the kitchen asking what’s for dinner.
What I love most about this recipe is that it’s deceptively simple. I’ve taken the classic creamy lemon chicken pasta formula and layered in a few chef-level tricks — like using cream cheese for extra stability in the sauce and reserving pasta water to adjust consistency — so you get a foolproof result every single time. Whether you’re a seasoned home cook or someone just building confidence at the stove, this easy chicken fettuccine alfredo-inspired dish will make you feel like a pro. 💡 Stella’s Pro Tip: Don’t skip the smoked paprika — it’s not traditional in Italian cooking, but that subtle warmth is the secret handshake that ties the chicken, bacon, and lemon together.
Why This Creamy Lemon Garlic Butter Fettuccine Recipe Is the Best
The Flavor Secret. Most lemon chicken pasta recipes rely solely on cream and lemon juice, which can taste one-dimensional. My version builds flavor in layers: the bacon drippings infuse the sauce with smoky depth, the cream cheese adds a subtle tang and silky texture, and the lemon zest brings essential oils that make the citrus taste bright rather than sour. This is the French technique of building a sauce from the bottom up — start with good fat, add aromatics, then liquids, then cheese — and it makes all the difference.
Perfected Texture. I learned early in my Paris training that the sauce for a creamy bacon chicken fettuccine needs to be thick enough to coat the pasta but loose enough to feel luxurious. The trick? Whisking in the Parmesan gradually off the heat and using reserved pasta water (which contains starch) to adjust the consistency. This gives you a restaurant-quality emulsion that won’t break or turn grainy — something pre-shredded cheese can never achieve.
Foolproof & Fast. With just 40 minutes from start to finish, this garlic parmesan fettuccine is designed for busy weeknights when you want something that feels like a treat. No complicated techniques, no hard-to-find ingredients — just smart prep, one skillet, and a handful of pantry staples that deliver big, satisfying flavor every single time.
Creamy Lemon Garlic Butter Fettuccine Ingredients
When I shop for this recipe at my local Union Square farmers market, I look for organic lemons with bright, unblemished skin (more essential oils in the zest) and thick-cut bacon from the butcher counter. The quality of your Parmesan matters here too — I always buy a block and grate it myself. Let’s gather everything you’ll need.
Ingredients List
- 12 ounces fettuccine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- ¼ cup cream cheese, softened
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Ingredient Spotlight
Fettuccine: This wide, flat pasta is ideal for creamy sauces because the rough surface helps the sauce cling to every strand. Look for bronze-die-cut pasta — it has a rougher texture that grips the sauce better. Substitute: linguine or tagliatelle work beautifully; avoid thin spaghetti, which won’t hold the sauce as well.
Lemon Zest & Juice: Fresh is non-negotiable here. The zest contains volatile oils that deliver pure lemon fragrance, while the juice provides acidity to balance the richness. A standard supermarket lemon yields about 1 tablespoon of juice and 1–2 teaspoons of zest. Never use bottled lemon juice — it’s flat and metallic.
Parmesan Cheese: Always buy a wedge of real Parmigiano-Reggiano and grate it yourself. Pre-grated cheese contains anti-caking agents that prevent smooth melting, leading to a gritty sauce. You’ll need about 3 ounces by weight to get 1 cup grated.
Smoked Paprika: This is my secret weapon. It adds a subtle smoky warmth that complements the bacon and chicken without making the dish taste “paprika-forward.” It’s the ingredient that makes people say “what’s in this?” — in the best way possible.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Heavy cream | Half-and-half + 1 tbsp butter | Slightly thinner sauce, less rich, still creamy |
| Chicken breasts | Chicken thighs | More flavorful, slightly juicier, less prone to drying |
| Fettuccine | Gluten-free fettuccine or chickpea pasta | Slightly different texture; check pasta water frequently |
| Parmesan | Pecorino Romano | Saltier and sharper; reduce added salt |
How to Make Creamy Lemon Garlic Butter Fettuccine — Step-by-Step
Trust me — this comes together faster than you think. Here’s exactly how to do it, with the tips I wish someone had taught me years ago.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente — usually about 9–11 minutes. Before draining, scoop out and reserve ½ cup of the starchy pasta water. Drain the pasta, but don’t rinse it — you want that starch to help the sauce cling.
⚠️ Common Mistake to Avoid: Forgetting to salt the pasta water. It should taste like the sea — that’s your only chance to season the pasta itself from the inside out.
Step 2: Cook the Bacon
While the pasta cooks, season the chicken pieces with salt, pepper, and a pinch of smoked paprika. In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 4–5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan. Those drippings are liquid gold for flavor.
💡 Stella’s Pro Tip: Cook the bacon before the chicken because bacon fat is the perfect medium for searing chicken — it adds smoky flavor and helps achieve that golden crust.
Step 3: Sear the Chicken
Add the olive oil and butter to the skillet with the reserved bacon drippings. Once the butter is foaming, add the seasoned chicken pieces in a single layer (work in batches if needed — crowding the pan will steam instead of sear). Cook for 3–4 minutes per side until golden brown and cooked through, about 5–7 minutes total. Transfer the chicken to a plate and set aside.
⚠️ Common Mistake to Avoid: Moving the chicken too soon. Let it develop a deep golden crust before flipping — that’s where all the flavor lives.
Step 4: Build the Sauce
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant but not browned. Stir in the softened cream cheese, breaking it up with a wooden spoon until it melts into a smooth, creamy base. This is the French technique of using a soft cheese to stabilize the emulsion — it prevents the sauce from splitting later.
💡 Stella’s Pro Tip: Make sure the cream cheese is truly softened to room temperature — cold cream cheese will seize into lumps instead of melting smoothly.
Step 5: Simmer and Thicken
Add the lemon zest, lemon juice, heavy cream, chicken broth, Italian seasoning, onion powder, and the remaining smoked paprika. Stir everything together and bring to a gentle simmer — small bubbles around the edges, not a rolling boil. Let it cook for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors meld.
⚠️ Common Mistake to Avoid: Boiling the sauce too vigorously. High heat can cause the cream to separate and the sauce to break. Keep it at a gentle simmer for the smoothest texture.
Step 6: Add the Parmesan
Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, stirring until each addition is fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste. If the sauce seems too thick, stir in a splash of the reserved pasta water to loosen it to your desired consistency.
💡 Stella’s Pro Tip: Add the Parmesan off the heat for the smoothest melt. If the pan is too hot, the cheese can clump or become stringy.
Step 7: Combine and Serve
Return the cooked chicken and crispy bacon to the skillet. Add the drained fettuccine and toss everything together using tongs until every strand is coated in the creamy lemon garlic butter sauce. Garnish with chopped fresh parsley and serve immediately while the pasta is hot and the sauce is luscious.
⚠️ Common Mistake to Avoid: Letting the pasta sit in the sauce off the heat too long — fettuccine absorbs liquid quickly and can become mushy. Serve right away for the best texture.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook fettuccine | 9–11 min | Al dente — tender but firm to the bite |
| 2 | Cook bacon | 4–5 min | Crispy and deeply browned |
| 3 | Sear chicken | 5–7 min | Golden crust, cooked through |
| 4 | Build sauce base | 30 sec | Garlic fragrant, cream cheese smooth |
| 5 | Simmer sauce | 2–3 min | Bubbles at edges, slightly thickened |
| 6 | Whisk in Parmesan | 1–2 min | Smooth, glossy, fully melted |
| 7 | Toss and serve | 1–2 min | Every strand evenly coated |
Serving & Presentation
When I serve this creamy lemon garlic butter fettuccine at home, I like to twirl each portion into a neat nest using tongs, then place it in the center of a wide, shallow bowl. The bright yellow sauce studded with golden chicken and dark bacon bits is beautiful on its own, but a final flourish of fresh parsley and a few extra curls of Parmesan take it over the top. A wedge of lemon on the side lets each guest add an extra squeeze if they want more brightness — and I always do.
This dish is a full meal on its own, but it pairs beautifully with a crisp green salad dressed with a simple lemon vinaigrette (keep the citrus theme going) or some roasted asparagus spears. For a truly New York-style spread, add a side of garlic bread to soak up any leftover sauce — trust me, you won’t want to waste a drop. A chilled glass of Pinot Grigio or a light Sauvignon Blanc complements the lemon and cream without overwhelming the dish.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Mixed green salad with lemon vinaigrette, roasted asparagus, garlic bread | Fresh acidity cuts the richness; bread soaks up sauce |
| Sauce / Dip | Extra lemon wedges, red pepper flakes, extra Parmesan | Guests can customize heat, acidity, and saltiness |
| Beverage | Pinot Grigio, Sauvignon Blanc, sparkling water with lemon | Crisp, light wines complement the creamy lemon sauce |
| Garnish | Fresh parsley, extra lemon zest, flaky sea salt, cracked black pepper | Adds freshness, visual appeal, and texture contrast |
Make-Ahead, Storage & Reheating
This creamy lemon garlic butter fettuccine is best enjoyed fresh, but I know life gets busy. When I’m prepping for the week ahead in my NYC apartment, I like to cook the chicken and bacon separately, make the sauce, and store everything together — then cook fresh pasta the day I serve it. But if you have leftovers (lucky you!), here’s exactly how to store and reheat them so the sauce stays creamy and the chicken stays juicy.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 3–4 days | Reheat gently in a skillet with a splash of milk or broth to loosen sauce |
| Freezer | Freezer-safe container | Up to 2 months | Thaw overnight in fridge; reheat low and slow with a splash of cream |
| Make-Ahead | Separate containers for sauce + pasta | 2 days in advance | Cook pasta fresh when serving; reheat sauce and toss together |
When reheating, the most important thing is to go low and slow. High heat will cause the cream sauce to separate and turn greasy. Add a tablespoon of milk, cream, or chicken broth per serving and stir constantly as it warms. If reheating in the microwave, use 50% power in 30-second intervals, stirring between each. The pasta will absorb some liquid as it sits, so don’t be shy about adding a little extra liquid to bring the sauce back to life.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Shrimp & Lemon | Replace chicken with shrimp; omit bacon | Seafood lovers, lighter option | Easy — shrimp cook even faster |
| Vegetarian | Omit chicken and bacon; add roasted mushrooms and spinach | Meatless Monday, vegetarian guests | Easy — just swap proteins |
| Spicy Arrabiata | Add ½ tsp red pepper flakes and 1 can diced tomatoes | Heat seekers, Italian-inspired twist | Medium — slight sauce texture change |
Shrimp & Lemon Version
For a coastal twist that reminds me of the seafood tagines my mother made in Essaouira, swap the chicken for 1 pound of large shrimp, peeled and deveined. Season them with salt, pepper, and a pinch of smoked paprika, then sear for 2 minutes per side until pink and curled. Skip the bacon (or keep it if you’re feeling decadent) and follow the same sauce method. The shrimp cook so quickly that this version comes together in under 30 minutes — perfect for a busy weeknight when you want something that feels elegant.
Gluten-Free & Dairy-Free
I’ve tested this both ways in my kitchen, and the results are genuinely satisfying. For gluten-free, use a high-quality chickpea or brown rice fettuccine — just be careful not to overcook it, as gluten-free pasta can go from al dente to mushy quickly. For dairy-free, substitute the heavy cream with full-fat coconut cream (the thick part from a can of coconut milk), use a dairy-free cream cheese, and replace the Parmesan with 3–4 tablespoons of nutritional yeast for that savory, umami hit. The sauce will have a hint of coconut flavor that actually pairs beautifully with the lemon.
Spring Vegetable Twist
In spring, when the farmers market in Union Square is bursting with green asparagus, sweet peas, and tender artichokes, I love loading this creamy lemon garlic butter fettuccine with vegetables. Add 1 cup of trimmed asparagus cut into 1-inch pieces and ½ cup of frozen peas in the last 3 minutes of pasta cooking, then drain and toss them right into the sauce with the chicken. The bright green pops against the creamy sauce and adds a fresh, seasonal note that lightens the whole dish. A sprinkle of fresh mint instead of parsley takes it in a slightly different direction — trust me, it works.
What can I substitute for heavy cream in creamy lemon garlic butter fettuccine?
You have several good options depending on what you have on hand. Half-and-half mixed with 1 tablespoon of melted butter per cup works beautifully — it’s thinner than heavy cream but still gives a rich, silky sauce. Another excellent substitute is full-fat coconut cream (the thick top layer from a can of unsweetened coconut milk), which adds a subtle tropical note that pairs surprisingly well with lemon and garlic. For a lower-calorie option, you can use evaporated whole milk — it’s thicker than regular milk and won’t curdle as easily. Just avoid skim milk or plain milk alone, as they’re too thin and will likely result in a watery sauce that doesn’t coat the pasta well. Whichever substitute you choose, add it gradually and simmer gently to prevent separation.
How do I keep the chicken juicy when cooking it for this pasta dish?
The key to juicy chicken for this creamy lemon garlic butter fettuccine is a combination of proper seasoning, hot cooking, and resting. Start by cutting your chicken breasts into even bite-sized pieces (about 1-inch cubes) so they cook uniformly. Season them generously with salt, pepper, and a pinch of smoked paprika at least 10 minutes before cooking — this gives the salt time to penetrate and season the meat from within. Pat the chicken dry with paper towels before adding it to the hot skillet; moisture is the enemy of browning. Cook over medium-high heat in batches if needed — overcrowding the pan lowers the temperature and causes the chicken to steam rather than sear. Cook just until golden brown and cooked through (about 5–7 minutes total), then remove it immediately from the pan. Let it rest on a plate while you build the sauce; that brief rest allows the juices to redistribute evenly throughout the meat.
Should I cook the bacon before or after the chicken for this recipe?
Always cook the bacon first, before the chicken. There are two good reasons for this. First, bacon renders fat as it cooks, and that flavorful drippings are a fantastic medium for searing the chicken — it adds a subtle smoky depth that you simply can’t get from plain oil or butter. Second, bacon takes a few minutes to crisp up, and you want to remove it from the pan before it burns. Start by cooking the chopped bacon over medium-high heat until crispy, about 4–5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the skillet. Then add your olive oil and butter to those drippings and proceed with searing the chicken. This order maximizes flavor and ensures both proteins are cooked perfectly.
Can I use pre-grated Parmesan cheese for the sauce in creamy lemon garlic butter pasta?
I strongly recommend against using pre-grated Parmesan cheese for this sauce. Here’s why: pre-grated Parmesan is coated with anti-caking agents like cellulose powder and potato starch to prevent clumping in the bag. When you add it to a hot liquid, those starches prevent the cheese from melting smoothly, resulting in a gritty, grainy sauce that never becomes silky. For the creamiest, most luxurious lemon garlic butter fettuccine, buy a wedge of real Parmigiano-Reggiano and grate it yourself using the fine side of a box grater or a Microplane. It takes less than a minute and makes a dramatic difference in texture. If you’re in a pinch and only have pre-grated, you can try, but be prepared for a less smooth result — and definitely don’t boil the sauce after adding it, or the texture will worsen.
Can I make this creamy lemon garlic butter fettuccine ahead of time for a party?
Yes, but with one important strategy: cook the sauce and proteins ahead of time, but cook the pasta fresh just before serving. Fettuccine continues to absorb liquid as it sits, so if you combine everything ahead of time, you’ll end up with dry, bloated pasta. Here’s my favorite make-ahead method for this lemon chicken pasta recipe: prepare the sauce, chicken, and bacon up to 2 days in advance and store them together in an airtight container in the refrigerator. When you’re ready to serve, cook fresh fettuccine al dente, reheat the sauce mixture gently in a skillet with a splash of chicken broth or milk to loosen it, then toss with the hot pasta. This way you get the convenience of make-ahead cooking with the fresh, al dente texture that makes this dish so satisfying.
What wine pairs well with creamy lemon garlic butter fettuccine?
A bright, crisp white wine is your best bet with this creamy lemon garlic butter fettuccine. The acidity in the wine should mirror and complement the lemon in the sauce, while the body should be light enough not to compete with the cream. My top recommendation is a Pinot Grigio from Italy — it’s dry, refreshing, and has just enough citrus notes to harmonize with the dish. A Sauvignon Blanc from New Zealand or California also works beautifully, especially one with grassy, herbal notes that play nicely with the garlic and parsley. If you prefer something with a bit more body, try an unoaked Chardonnay — avoid oaky versions, as the vanilla notes can clash with the lemon. For a non-alcoholic option, sparkling water with a lemon twist is perfectly refreshing alongside the richness of the pasta.
How do I prevent the sauce from breaking or curdling?
Sauce breaking is common with creamy pastas, but you can prevent it with a few simple techniques. First, make sure your cream cheese is fully softened to room temperature before adding it to the pan — cold cream cheese can seize and create lumps that never smooth out. Second, keep the heat at medium or medium-low when building the sauce; high heat causes the fat in the cream to separate from the liquid, creating a greasy, curdled appearance. Third, add the Parmesan gradually off the heat, whisking constantly — if the pan is too hot, the cheese proteins tighten and clump. Finally, if your sauce does start to look separated, don’t panic. Remove it from the heat immediately, add a splash of cold heavy cream or chicken broth, and whisk vigorously. The shock of the cold liquid and the vigorous whisking can often bring a broken sauce back together.
Can I add vegetables to this creamy bacon chicken fettuccine?
Absolutely — this creamy lemon garlic butter fettuccine is very adaptable to vegetables, and I often add them to boost nutrition and color. The best vegetables to add are ones that cook quickly or can be cooked alongside the pasta. Asparagus (cut into 1-inch pieces), frozen peas, and baby spinach are my top picks. Add asparagus and peas to the pasta water during the last 3 minutes of cooking, then drain them together with the fettuccine. For spinach, stir it into the finished sauce just before serving — it wilts in seconds. You can also sauté sliced mushrooms or zucchini in the pan after removing the chicken, then proceed with building the sauce. Just keep in mind that watery vegetables like zucchini may thin the sauce slightly, so you might need an extra splash of pasta water to adjust the consistency.
How do I make this lemon chicken pasta recipe spicier?
Adding heat to this creamy lemon garlic butter fettuccine is easy and delicious — the creamy sauce is the perfect canvas for spicy flavors. My favorite method is to add ½ to 1 teaspoon of red pepper flakes when you cook the garlic in step 4; toasting them briefly in the butter releases their essential oils and infuses the entire sauce with warmth. You can also add a finely chopped fresh red chili (like a Fresno or serrano) along with the garlic for a fresher, fruitier heat. For a smoky-spicy twist, substitute half the smoked paprika with hot smoked paprika or chipotle powder — this gives the dish a deeper, more complex heat that pairs beautifully with the bacon. If you’re serving a crowd, offer red pepper flakes at the table so each person can customize their spice level.
Is this creamy lemon garlic butter fettuccine gluten-free friendly?
Yes, it can easily be made gluten-free with the right pasta substitution. The sauce itself is naturally gluten-free — it’s made from cream, cheese, butter, chicken broth, and seasonings, none of which contain gluten. The only ingredient that needs swapping is the fettuccine. I recommend using a high-quality gluten-free fettuccine made from chickpea flour, brown rice, or a corn-quinoa blend. Chickpea pasta is particularly good because it has a firm texture that holds up well in creamy sauces and doesn’t turn mushy as quickly as some other gluten-free pastas. Just be sure to follow the package cooking times carefully, as gluten-free pasta can go from perfectly al dente to overcooked very quickly. Reserve the pasta water just as you would with regular pasta — it’s still invaluable for adjusting the sauce consistency.
Share Your Version!
I absolutely love hearing how this recipe turns out in your kitchen — every time someone tells me they’ve added their own twist, it makes my day. Did you try the shrimp variation? Add extra lemon? Throw in some spinach at the last minute? Whatever you do, I want to hear about it. Leave a star rating and a comment below to let me know how it went, and if you’re on social media, snap a photo and tag @leosfoods so I can see your beautiful creamy lemon garlic butter fettuccine. Your feedback helps me create better recipes and helps other readers know exactly what to expect.
If you’re looking for your next favorite pasta dish after this one, I’d love to invite you to explore more of my recipes — from a deeply comforting Moroccan chicken tagine with preserved lemons to a Parisian-inspired mushroom fettuccine that will make you feel like you’re sitting in a cozy bistro. There’s a whole world of flavor waiting for you here, and I’m so glad you’re along for the journey.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Creamy Lemon Garlic Butter Fettuccine with Juicy Chicken, Crispy Bacon, and Parmesan
A rich and creamy fettuccine pasta dish with tender chicken, crispy bacon, and a bright lemon garlic butter sauce, all finished with Parmesan cheese.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 12 ounces fettuccine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/4 cup cream cheese, softened
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken pieces with salt, pepper, and a pinch of smoked paprika. In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon and set aside, leaving about 1 tablespoon drippings in the pan.
- Add olive oil and butter to the skillet. Add chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add garlic and cook for 30 seconds until fragrant. Stir in cream cheese until melted and smooth.
- Add lemon zest, lemon juice, heavy cream, chicken broth, Italian seasoning, onion powder, and remaining smoked paprika. Stir and bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper to taste. If too thick, thin with reserved pasta water.
- Return chicken and bacon to the skillet. Add cooked fettuccine and toss to coat. Garnish with parsley and serve immediately.
Notes
For extra richness, add an extra tablespoon of butter at the end. Lemon juice can be adjusted to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 720 kcal
- Sugar: 4 g
- Fat: 42 g
- Carbohydrates: 52 g
- Protein: 32 g
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