Description
A creamy, tangy Alfredo pasta dish with lemon basil chicken, roasted cherry tomatoes, and whipped feta for a rich yet balanced flavor.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 cup cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper, then roast for 15 minutes.
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, and lemon juice. Cook in a skillet over medium heat until fully cooked (about 6-7 minutes per side). Slice into strips.
- In a blender, whip feta and heavy cream until smooth.
- In a large pan, sauté garlic in olive oil. Add cooked pasta, whipped feta, and lemon juice. Toss well.
- Top with sliced chicken, roasted tomatoes, and fresh basil. Serve immediately.
Notes
- Use full-fat feta for a creamier texture.
- For extra flavor, add a pinch of red pepper flakes.
- Fresh basil works best, but dried basil can be substituted if needed.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
Keywords: lemon basil chicken, Alfredo pasta, whipped feta, roasted tomatoes, creamy pasta