Lemon Chicken Alfredo Sauce Recipes

LEMON CHICKEN ALFREDO

Steps:

• 5. Melt the butter in a large skillet over medium high heat. Add the cream and continuously whisk to combine until butter is mixed into cream.
• 9. Cut chicken breasts into thick slices

LEMON CHICKEN ALFREDO SAUCE

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

LEMON ALFREDO

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LEMON-GARLIC CREAM FETTUCCINE

Steps:

• In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

LEMON GARLIC CHICKEN ALFREDO

Steps:

• Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
• Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.

LEMON GARLIC ALFREDO SAUCE

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.