Creamy Lemon Garlic Chicken Alfredo
Creamy Lemon Garlic Chicken Alfredo
Ingredients
For the Chicken
- 2 chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil, as needed for cooking
For the Pasta and Sauce
- 6 ounces pasta, such as fettuccine
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 1/2 lemon, juiced and zested
- 1/2 cup fresh Parmigiano Reggiano cheese, grated, plus more for garnish
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup pasta water, or as needed
For Garnish
- 2 tablespoons fresh chives, chopped, or other fresh herbs
Instructions
- 1
Season both sides of the chicken breasts with 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon oregano, and 1 teaspoon smoked paprika.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts.
⏱️ 2 min
- 3
Cook the chicken for about 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside.
⏱️ 8 min
- 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 5
In the same skillet used for the chicken, melt 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min
- 6
Add the 3 minced garlic cloves to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 7
Pour in the 3/4 cup heavy cream and whisk it together with the butter and garlic. Add 1 teaspoon salt and 1/4 teaspoon red pepper flakes, then whisk again.
⏱️ 2 min
- 8
Bring the sauce to a gentle simmer, allowing it to thicken slightly. Do not bring to a rolling boil.
⏱️ 2 min
- 9
Squeeze in the juice from 1/2 lemon. Stir to combine.
⏱️ 1 min
- 10
Remove the skillet from the heat and stir in 1/2 cup of grated fresh Parmigiano Reggiano cheese until melted and smooth.
⏱️ 1 min
- 11
Add the cooked and drained pasta to the sauce in the skillet. Grate the zest of 1/2 lemon directly over the pasta and sauce.
⏱️ 2 min
- 12
Add about 1/4 cup of the reserved pasta water to the pan. Toss everything together until the pasta is fully coated in the creamy sauce, adding more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 2 min
- 13
Slice the cooked chicken breasts into desired portions. Place the sliced chicken back into the pan with the pasta.
⏱️ 2 min
- 14
Serve immediately, garnished with additional grated Parmigiano Reggiano cheese and fresh chopped chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 2 chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil, as needed for cooking
For the Pasta and Sauce
- 6 ounces pasta, such as fettuccine
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 1/2 lemon, juiced and zested
- 1/2 cup fresh Parmigiano Reggiano cheese, grated, plus more for garnish
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup pasta water, or as needed
For Garnish
- 2 tablespoons fresh chives, chopped, or other fresh herbs
Instructions
- 1
Season both sides of the chicken breasts with 2 teaspoons salt, 1 teaspoon black pepper, 2 teaspoons garlic powder, 1 teaspoon oregano, and 1 teaspoon smoked paprika.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts.
⏱️ 2 min - 3
Cook the chicken for about 4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the pan and set aside.
⏱️ 8 min - 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 5
In the same skillet used for the chicken, melt 6 tablespoons of unsalted butter over medium heat.
⏱️ 1 min - 6
Add the 3 minced garlic cloves to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 7
Pour in the 3/4 cup heavy cream and whisk it together with the butter and garlic. Add 1 teaspoon salt and 1/4 teaspoon red pepper flakes, then whisk again.
⏱️ 2 min - 8
Bring the sauce to a gentle simmer, allowing it to thicken slightly. Do not bring to a rolling boil.
⏱️ 2 min - 9
Squeeze in the juice from 1/2 lemon. Stir to combine.
⏱️ 1 min - 10
Remove the skillet from the heat and stir in 1/2 cup of grated fresh Parmigiano Reggiano cheese until melted and smooth.
⏱️ 1 min - 11
Add the cooked and drained pasta to the sauce in the skillet. Grate the zest of 1/2 lemon directly over the pasta and sauce.
⏱️ 2 min - 12
Add about 1/4 cup of the reserved pasta water to the pan. Toss everything together until the pasta is fully coated in the creamy sauce, adding more pasta water a tablespoon at a time if needed to reach desired consistency.
⏱️ 2 min - 13
Slice the cooked chicken breasts into desired portions. Place the sliced chicken back into the pan with the pasta.
⏱️ 2 min - 14
Serve immediately, garnished with additional grated Parmigiano Reggiano cheese and fresh chopped chives.
⏱️ 1 min