Lemon Garlic Chicken Alfredo
Lemon Garlic Chicken Alfredo
Ingredients
For the Chicken
- 1 chicken breast, halved lengthwise into even thickness
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon oil, for marinating
- 2 tablespoons oil, for cooking
For the Sauce
- 1 1/2 tablespoons all purpose flour
- 5 tablespoons butter
- 1 1/2 cups unsweetened heavy whipping cream, room temperature
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 3/4 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
To Assemble
- 9 ounces fettuccine
- 1 cup pasta water
- 1 tablespoon Parmesan cheese, extra, for garnish
- 1 tablespoon parsley, for garnish
- 1/4 teaspoon black pepper, pinch, for garnish
- 1/2 teaspoon olive oil, optional, for extra gloss
- 1/2 teaspoon butter, optional, for extra gloss
Instructions
- 1
Pat the chicken breast dry with paper towels. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 15 min
- 3
In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min
- 4
In the same pan (do not clean it), reduce the heat to medium-low. Add 5 tablespoons of butter. Once the butter is melted, sprinkle in 1 1/2 tablespoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour. Be careful not to brown the roux.
⏱️ 2 min
- 5
Gradually pour in the 1 1/2 cups of room temperature unsweetened heavy whipping cream, whisking continuously to prevent lumps. Add salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon dried parsley. Stir well to combine.
⏱️ 3 min
- 6
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
⏱️ 4 min
- 7
Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon if needed.
⏱️ 3 min - 8
Slice the cooked chicken breast into thin strips or bite-sized pieces. Add the cooked fettuccine to the sauce in the pan. Begin by adding 1/4 cup of the reserved pasta water, tossing gently to combine. Continue adding the reserved pasta water, a little at a time, as needed, until the sauce is silky and beautifully coats the pasta.
⏱️ 5 min
- 9
Add the sliced chicken to the pasta and toss again to incorporate. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.
⏱️ 2 min
- 10
Serve immediately. Garnish with extra grated Parmesan cheese, fresh parsley, or a pinch of black pepper. For an extra glossy finish, you can drizzle a tiny amount of olive oil or melted butter on top.
⏱️ 1 min
Kitchen Tools
Lemon Garlic Chicken Alfredo
For the Chicken
- 1 chicken breast, halved lengthwise into even thickness
- 1 teaspoon salt, to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon oil, for marinating
- 2 tablespoons oil, for cooking
For the Sauce
- 1 1/2 tablespoons all purpose flour
- 5 tablespoons butter
- 1 1/2 cups unsweetened heavy whipping cream, room temperature
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 3/4 cup Parmesan cheese, freshly grated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
To Assemble
- 9 ounces fettuccine
- 1 cup pasta water
- 1 tablespoon Parmesan cheese, extra, for garnish
- 1 tablespoon parsley, for garnish
- 1/4 teaspoon black pepper, pinch, for garnish
- 1/2 teaspoon olive oil, optional, for extra gloss
- 1/2 teaspoon butter, optional, for extra gloss
Instructions
- 1
Pat the chicken breast dry with paper towels. Season it generously with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon of oil and mix well to ensure the chicken is evenly coated. Let the chicken marinate at room temperature for 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, bring a large pot of generously salted water to a rolling boil. Add the 9 ounces of fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the fettuccine and set aside.
⏱️ 15 min - 3
In a large pan or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the marinated chicken breast halves. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 10 min - 4
In the same pan (do not clean it), reduce the heat to medium-low. Add 5 tablespoons of butter. Once the butter is melted, sprinkle in 1 1/2 tablespoons of all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour. Be careful not to brown the roux.
⏱️ 2 min - 5
Gradually pour in the 1 1/2 cups of room temperature unsweetened heavy whipping cream, whisking continuously to prevent lumps. Add salt to taste, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon dried parsley. Stir well to combine.
⏱️ 3 min - 6
Simmer the sauce gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
⏱️ 4 min - 7
Reduce the heat to low. Stir in 3/4 cup of freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice. Taste the sauce and adjust salt or lemon if needed.
⏱️ 3 min - 8
Slice the cooked chicken breast into thin strips or bite-sized pieces. Add the cooked fettuccine to the sauce in the pan. Begin by adding 1/4 cup of the reserved pasta water, tossing gently to combine. Continue adding the reserved pasta water, a little at a time, as needed, until the sauce is silky and beautifully coats the pasta.
⏱️ 5 min - 9
Add the sliced chicken to the pasta and toss again to incorporate. Simmer on low heat for 1-2 minutes to allow all the flavors to meld together.
⏱️ 2 min - 10
Serve immediately. Garnish with extra grated Parmesan cheese, fresh parsley, or a pinch of black pepper. For an extra glossy finish, you can drizzle a tiny amount of olive oil or melted butter on top.
⏱️ 1 min