Pasta with Lemon Butter Sauce
This Pasta with Lemon Butter Sauce is a kind of a twist on Fettuccini Alfredo. Which we really like a lot. You can give or take on the extra ingredients to have it turn out the way that you want it to. Just the lemon and garlic added to the basic Alfredo Sauce is really good. But you can even go further than that if you want. Like I did in this recipe. It was GOOD! Go ahead and make yourself some. It’s quick and easy!
Today’s Tip
There is an old saying in the restaurant business: “You can’t learn anything by doing it right”.
We had ours with some chicken filets and some caprese salad tonight. It was an easy multitask. The whole meal was quick, easy and really good.
How to make your Pasta with Lemon Butter Sauce
Now first the chicken filets. You know how. Just put the skillet on at medium high and add enough olive oil to coat the bottom. Salt and pepper the chicken and cook for about 3-5 minutes a side. Depending on their thickness.
When they are firm to a poke, or read 165° F on an instant read meat thermometer, remove them to a dish that will catch the drippings. Put the dish on an idle burner towards the rear of the stove.
Wipe the skillet and put it back on the burner at medium heat. Add the butter, garlic and red pepper flakes (optional on the pepper flakes). Stir it all together and sauté until the garlic is translucent.
Now add the white wine and simmer until it is reduced by about a half.
Then the cream. Mix it all together. Bring it up to a simmer. Simmer for a just a couple of minutes.
Add the parmesan cheese, lemon zest and the lemon Juice. Salt and pepper to taste.
Now a little color and another layer of flavor. Just add some parsley or basil or sage. Either chopped up fresh or dried will work. I went with some fresh parsley from Gammy’s garden.
Get it all mixed together, warmed back up and the cheese melted. If you want it a little thicker just simmer it a little more. And stir it a few times as it reduces and thickens to the way that you want it.
Add the chicken filets and the drippings to the Lemon Butter Sauce and warm them up a little.
This turned out to be a very easy and very good weeknight dinner. You will enjoy it.
We finished of that bottle of white wine with our Pasta with Lemon Butter Sauce.
And here is another real good Fettuccini Alfredo Recipe for you.
Pasta with Lemon Butter Sauce
Ingredients
- olive oil
- 2 chicken filets breast or thigh
- salt and papper to taste
- 2 tbsp butter
- 2 large cloves garlic chopped
- 1 pinch red pepper flakes optional
- 1/2 cup dry white wine optional
- 1/2 cup heavy cream
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Chopped Fresh Parsley or 1/4 cup dried
- 1 lemon the zest and the juice
Instructions
- But first the chicken filets. You know how. Just put the skillet on at medium high and add enough olive oil to coat the bottom. Salt and pepper the chicken and cook for about 3-5 minutes a side. When they are firm to a poke, or read 165° F on an instant read meat thermometer, remove them to a dishthat will catch the drippings. Put the dish on an idle burner towards the rear of the stove.
- Wipe the skillet and put it back on the burner at medium heat. Add the butter, garlic and red pepper flakes (optional on the pepper flakes). Stir it all together and sauté until the garlic is translucent.
- Add the white wine and simmer until it is reduced by about a half. Then the cream. Mix it all together. Bring it up to a simmer. Simmer for a just a couple of minutes.Now add the parmesan cheese, lemon zest and the lemon Juice. Salt and pepper to taste.
- If you would like a little color and another layer of flavor. Just add some parsley or basil or sage. Chopped up fresh or dried will work. Get it all mixed together, warmed back up and the cheese melted. If you want it a little thicker just simmer it some more. And stir it a few times as it reduces and thickens to the way that you want it.
- Add the chicken filets and the drippings to the Lemon Butter Sauce and warm them up a little
- Serve it up and enjoy.
