Instructions
Step 1 Cook fettuccine according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the chicken with salt, pepper, paprika, and dried herbs.
/n Step 3 Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, then remove and set aside.
/n Step 4 In the same skillet, melt butter and sauté garlic until fragrant.
/n Step 5 Add tomato sauce and stir in cream cheese until fully melted and smooth.
/n Step 6 Pour in heavy cream and mix until the sauce becomes creamy.
/n Step 7 Stir in Parmesan cheese, lemon juice, and lemon zest, then simmer for 2–3 minutes.
/n Step 8 Add the cooked fettuccine to the sauce and toss to coat evenly.
/n Step 9 Return the cooked chicken to the skillet and combine well.
/n Step 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the sauce’s smooth and creamy consistency. Avoid overheating to prevent the sauce from separating.
Continue on the next page