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Almond Crusted Chicken with Fettuccine

Servings 4 peop;e


  • 2 Boneless Skinless Chicken Breasts
  • 1.5 c Raw Almonds, crushed into small pieces or ground
  • Juice of two Lemons
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp pepper
  • 8 oz (half box) Fettuccine Pasta OR Gluten Free Pasta
  • 1 TBSP Butter
  • 3/4 c Half & Half
  • 2 TBSP Fresh Parsley


  • Cook pasta according to directions on the box.
  • While your pasta is cooking, flatten your chicken breasts using a meat mallet or by placing your chicken into a ziplock bag and using a rolling pin. Flatten to about 1/2 inch thick each, then cut each breast in half.
  • Season with salt and pepper and sprinkle lightly with garlic powder.
  • Heat olive oil in a frying pan on medium heat.
  • Place your crushed almonds onto a plate and dip each chicken breast into the almonds, patting down to cover both sides of the chicken.
  • Transfer chicken to the oiled pan & let cook until browned, about 3-4 minutes.
  • Flip chicken and cook the other side until browned.
  • Add lemon juice from one lemon to the pan and let simmer for about 20-30 seconds, flip chicken to let lemon juice coat the other side and transfer chicken to a plate.
  • Add the rest of the lemon juice to the pan, along with the butter and let simmer until the butter melts.
  • Whisk in the half & half until it’s all combined and add in the fettuccine.
  • Toss all with the fresh parsley and serve!