🍝 Creamy lemon garlic chicken pasta

4 servings · prep 15 min · cook 20 min

Ingredients

• 2 chicken breasts
• 250 to 300 g fettuccine
• 2 tbsp butter, 1 to 2 tbsp oil
• 1 shallot, finely chopped
• 2 to 3 garlic cloves, chopped
• 1 tbsp flour
• 250 ml cream
• 60 to 80 g grated parmesan
• Zest and juice of 1 lemon
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• A few drops of Worcestershire sauce
• Parsley, salt, pepper

Method

1. Season the chicken with salt, pepper, paprika, garlic and mustard, add a drizzle of oil and let it sit while you prepare the rest.
2. Cook the pasta in well-salted water and KEEP a ladle of the cooking water: that is what makes the sauce glossy.
3. Sear the chicken in a hot pan with oil and butter, 4 to 5 min per side. Set it aside and let it rest before slicing.
4. In the same pan, soften the butter with the shallot and garlic.
5. Add the flour, stir, then pour in the cream while whisking.
6. Add the parmesan, smoked paprika and Worcestershire.
7. Add the lemon zest and juice, then adjust the seasoning. Lemon at the end keeps its perfume; added too early it would split the cream.
8. Tip the pasta into the sauce with a little cooking water and toss until it coats.
9. Return the sliced chicken, finish with parsley and a little more parmesan.

Adapted from Chef Michel Dumas (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu