Lemon Chicken Alfredo

Lemon Chicken Alfredo - Grant Wilson Original
6 servings

1/2 Stick Butter

1lb Boneless Skinless Chicken Breast, cubed
2 Shallots, diced small

3 Bay leaves

1 Cup White Wine
2 Tbsp Lemon Juice
 or Juice of 1 Lemon, divided
2 Large Chicken Bouillon Cubes

1 Pint Light Cream
2 Tbsp Dried Basil or 4 Tbsp Fresh Basil
4-5 Garlic Cloves, minced or pressed
Salt and Pepper

1lb Pasta, cooked and drained (Rotini, Penne Rigate, or any short pasta)

1. Add 1 Tbsp salt to a large pot of water on high heat.
2. In a separate large pan, melt butter on medium heat.
3. When the Butter is melted, add Shallots, and a pinch of salt, and cook for a couple minutes until translucent.
4. Add Chicken, Bay Leaves, and some Salt and Pepper. Cook until Chicken is almost done.
5. Add Wine and simmer for 4 minutes.
6. Add 1 Tbsp Lemon Juice and Bouillon Cubes to Chicken, ensuring the Bouillon Cubes dissolve completely.
7. Once the Bouillon is dissolved, add Cream and Basil. Simmer for 5 minutes.
8. By now the pasta water should be boiling. Add the dried pasta and cook according to package instructions.
9. Add pressed garlic and remaining lemon juice to the sauce. (If you like it more lemony, add more lemon juice!).
10. Salt and Pepper to taste. Simmer on low until pasta is done.
11. By now, the pasta should be done. Drain the pasta and add it to the lemon chicken mix. Stir for a minute or two until it is well combined and the sauce has thickened.

Scoop onto a plate or bowl and add fresh grated parmesan cheese! Enjoy!

You can bread the chicken with flour, if you like. Just add Flour and some Salt and Pepper to a large zip lock bag. Add diced chicken to the zip lock bag and coat the chicken in flour.

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