Make the Sauce: Melt the butter in skillet over medium heat. Add the garlic and lemon zest and cook until garlic is slightly soft, about one minute. Add the flour and cook, stirring constantly with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese, whisk until melted, about 1 minute. Stir in the parsley.
Meanwhile, bring a large pot of salted water to boil. Add the fettuccine and cook until al dente, 2 -3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to pot.
Add the sauce, chicken and half cup of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen. Season with salt and peper. Serve with more grated parmesan if desired.
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 190.1mg||58 %|
|Sodium 868.4mg||30 %|
|Potassium 673.8mg||18 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 49.5g|
|Protein 58.5g||84 %|
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Calories per serving: 561
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