Lemony Chicken Fettuccine Alfredo with Boursin
Lemony Chicken Fettuccine Alfredo with Boursin
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Lemony Boursin Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 1 package Boursin cheese, 5.2 ounces, Garlic & Fine Herbs flavor
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Prepare the chicken: Pat the chicken thigh pieces dry with paper towels. Season them evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 8 min
- 3
Cook the fettuccine: While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 4
Prepare the Boursin sauce: Return the skillet (with chicken drippings) to medium heat. Add 2 tablespoons butter and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 5
Build the sauce: Pour in the 1 1/2 cups heavy cream. Bring to a gentle simmer, then reduce heat to low. Add the entire package of Boursin cheese, lemon zest, and fresh lemon juice. Whisk continuously until the Boursin cheese has melted completely and the sauce is smooth. Stir in 1/2 cup freshly grated Parmesan cheese until fully incorporated.
⏱️ 5 min
- 6
Combine: Add the cooked fettuccine and cooked chicken pieces to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency. Taste and adjust salt and black pepper as needed.
⏱️ 3 min
- 7
Serve: Divide the Lemony Chicken Fettuccine Alfredo among serving plates. Garnish with chopped fresh parsley and an additional 2 tablespoons of freshly grated Parmesan cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Chicken Fettuccine Alfredo with Boursin
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Lemony Boursin Sauce
- 2 tablespoons butter
- 3 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 1 package Boursin cheese, 5.2 ounces, Garlic & Fine Herbs flavor
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons Parmesan cheese, freshly grated
Instructions
- 1
Prepare the chicken: Pat the chicken thigh pieces dry with paper towels. Season them evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside, leaving any drippings in the pan.
⏱️ 8 min - 3
Cook the fettuccine: While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 4
Prepare the Boursin sauce: Return the skillet (with chicken drippings) to medium heat. Add 2 tablespoons butter and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 5
Build the sauce: Pour in the 1 1/2 cups heavy cream. Bring to a gentle simmer, then reduce heat to low. Add the entire package of Boursin cheese, lemon zest, and fresh lemon juice. Whisk continuously until the Boursin cheese has melted completely and the sauce is smooth. Stir in 1/2 cup freshly grated Parmesan cheese until fully incorporated.
⏱️ 5 min - 6
Combine: Add the cooked fettuccine and cooked chicken pieces to the skillet with the sauce. Toss gently to coat everything evenly. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency. Taste and adjust salt and black pepper as needed.
⏱️ 3 min - 7
Serve: Divide the Lemony Chicken Fettuccine Alfredo among serving plates. Garnish with chopped fresh parsley and an additional 2 tablespoons of freshly grated Parmesan cheese. Serve immediately.
⏱️ 2 min