Fettuccine Alfredo with Lemon Chicken

Fettuccine Alfredo with Lemon ChickenI was talking to my daughter-in-law the other day and we were discussing how it’s more convenient to be a lazy cook by repeatedly making our favorite dinners for which we have the recipes already memorized.  She has 5 children plus my Number One Son to keep track of every day, so unless she has a spare moment to research a recipe and try to follow it, the family will just have to be satisfied with the old faithfuls.  Her old faithfuls are pretty awesome, so I’m sure there are never any complaints.  But I do understand the need for a quick weeknight dinner.

This recipe is one of those old faithfuls because there are not that many ingredients and you can add a little more of this or less of that to suit your taste.  And who doesn’t love Fettuccine Alfredo?  This is a good alternative to spaghetti when you are not in the mood for the tomato sauce.  Use whatever pasta you happen to have on hand–fettuccine, linguini, spaghetti, penne, or bow tie, as I have used here.  Ready to put a smile on your family’s faces?  Here you are!

Fettuccine Alfredo with Lemon Chicken
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 lb. (16 oz.) bow tie pasta, or your favorite pasta
  • dash of salt
  • 1 pkg..cream cheese (8 oz.) cut into cubes
  • 1-1/2 cups Parmesan cheese
  • ½ cup (1 stick) butter
  • 1-1/2 cups milk
  • 2 chicken breasts, cut into cubes
  • 2 teaspoons lemon pepper
  • 1 teaspoon salt
  • Vegetable or Olive oil
  1. Cook pasta according to package directions. Drain.
  2. In the meantime, in a medium saucepan, add the cream cheese, Parmesan cheese, butter and milk. Cook on low heat, stirring constantly, until cheeses are melted. Remove from heat.
  3. In a medium saute' pan, heat about 3 tablespoons oil.
  4. Toss the chicken cubes with the lemon pepper and salt. Cook in hot oil until all liquid is absorbed and the chicken is cooked through, about 15 minutes.
  5. Add the cheese sauce to the drained pasta. Add the cooked chicken and toss, or serve on the side.


Et cetera:  You may be able to get away with serving half of this recipe to your family if you have small children.  I serve this up to my teenage grandsons who are active athletes, so they take hefty servings.  This is one of those dishes I love to make for them because they say “Grandma is the best!”  That’s all I need to hear.