Creamy Chicken Alfredo with Kale and Lemon Zest

Creamy Chicken Alfredo with Kale and Lemon Zest

This Creamy Chicken Alfredo with Kale and Lemon Zest is a delicious and comforting Italian dish that combines tender grilled chicken, rich Alfredo sauce, vibrant kale, and a hint of fresh lemon zest. This balanced meal is perfect for any occasion, offering a luxurious sauce that clings to every strand of fettuccine pasta and a burst of citrusy freshness.

Ingredients:

• 12 ounces fettuccine pasta
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 cups chopped kale, stems removed
• 1 tablespoon lemon zest
• 2 tablespoons butter
• Fresh parsley, for garnish

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, season the chicken breasts with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are cooked through and have a nice golden brown color. Remove the chicken from the skillet and let it rest on a cutting board before slicing it into thin strips.
4. In the same skillet, add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant.
5. Pour in the heavy cream, and bring to a simmer. Cook for about 3-4 minutes, stirring frequently, until the cream has slightly thickened.
6. Add the grated Parmesan cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth.
7. Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted and tender.
8. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
9. Add the lemon zest and sliced chicken strips, folding everything together gently.
10. Serve hot, garnishing with fresh parsley. Enjoy your Creamy Chicken Alfredo with Kale and Lemon Zest!