30 Minute Lemon Garlic Chicken Alfredo Pasta
30 Minute Lemon Garlic Chicken Alfredo Pasta
Ingredients
For the Chicken
- 1 1/2–2 lbs boneless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 8–10 oz fettuccine or pasta of choice
For the Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated parmesan
- 1/2–3/4 cup reserved pasta water
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 teaspoon Italian seasoning
- salt, to taste
- black pepper, to taste
For Garnish
- parsley, as needed
- chili flakes, optional, as needed
- lemon slices, as needed
Instructions
- 1
Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 3 min
- 2
Heat 1 tablespoon olive oil in a large pan over medium-high heat.
⏱️ 1 min
- 3
Cook the seasoned chicken in the hot pan until it is deeply golden with slight char marks. This should take about 5-7 minutes per side, depending on thickness.
⏱️ 10 min
- 4
Remove the cooked chicken from the pan and set it aside on a cutting board to rest.
⏱️ 1 min
- 5
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the 8–10 oz fettuccine or pasta of choice and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100
- 6
Before draining the pasta, reserve 1/2–3/4 cup of the starchy pasta water. Then drain the pasta.
⏱️ 1 min
- 7
In the same pan used for the chicken (do not clean it, the fond adds flavor), melt 2 tablespoons butter over medium heat.
⏱️ 1 min
- 8
Add the 4 minced garlic cloves to the melted butter and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 9
Pour in 2 cups heavy cream, add 1 teaspoon Italian seasoning, and season with salt and black pepper to taste. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 10
Simmer the sauce for 2–3 minutes, allowing it to thicken slightly.
⏱️ 3 min
- 11
Stir in 1 cup freshly grated parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 2 min
- 12
Add the zest of 1 lemon and the juice of 1/2 lemon to the sauce, stirring to combine.
⏱️ 1 min
- 13
Slowly add the reserved pasta water, 1/4 cup at a time, until the sauce reaches a silky and glossy consistency. You may not need all of it.
⏱️ 2 min
- 14
Add the cooked and drained pasta directly into the sauce. Toss until the pasta is fully coated.
⏱️ 2 min
- 15
Slice the reserved chicken into desired pieces.
⏱️ 1 min
- 16
Serve the pasta in bowls and place the sliced chicken on top.
⏱️ 1 min
- 17
Finish with a sprinkle of fresh parsley, extra parmesan cheese, black pepper, chili flakes (if desired), and a few lemon slices for garnish. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
30 Minute Lemon Garlic Chicken Alfredo Pasta
For the Chicken
- 1 1/2–2 lbs boneless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 8–10 oz fettuccine or pasta of choice
For the Sauce
- 2 tablespoons butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup freshly grated parmesan
- 1/2–3/4 cup reserved pasta water
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 teaspoon Italian seasoning
- salt, to taste
- black pepper, to taste
For Garnish
- parsley, as needed
- chili flakes, optional, as needed
- lemon slices, as needed
Instructions
- 1
Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 3 min - 2
Heat 1 tablespoon olive oil in a large pan over medium-high heat.
⏱️ 1 min - 3
Cook the seasoned chicken in the hot pan until it is deeply golden with slight char marks. This should take about 5-7 minutes per side, depending on thickness.
⏱️ 10 min - 4
Remove the cooked chicken from the pan and set it aside on a cutting board to rest.
⏱️ 1 min - 5
While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the 8–10 oz fettuccine or pasta of choice and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100 - 6
Before draining the pasta, reserve 1/2–3/4 cup of the starchy pasta water. Then drain the pasta.
⏱️ 1 min - 7
In the same pan used for the chicken (do not clean it, the fond adds flavor), melt 2 tablespoons butter over medium heat.
⏱️ 1 min - 8
Add the 4 minced garlic cloves to the melted butter and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 9
Pour in 2 cups heavy cream, add 1 teaspoon Italian seasoning, and season with salt and black pepper to taste. Bring the sauce to a gentle simmer.
⏱️ 2 min - 10
Simmer the sauce for 2–3 minutes, allowing it to thicken slightly.
⏱️ 3 min - 11
Stir in 1 cup freshly grated parmesan cheese until it is completely melted and the sauce is smooth and creamy.
⏱️ 2 min - 12
Add the zest of 1 lemon and the juice of 1/2 lemon to the sauce, stirring to combine.
⏱️ 1 min - 13
Slowly add the reserved pasta water, 1/4 cup at a time, until the sauce reaches a silky and glossy consistency. You may not need all of it.
⏱️ 2 min - 14
Add the cooked and drained pasta directly into the sauce. Toss until the pasta is fully coated.
⏱️ 2 min - 15
Slice the reserved chicken into desired pieces.
⏱️ 1 min - 16
Serve the pasta in bowls and place the sliced chicken on top.
⏱️ 1 min - 17
Finish with a sprinkle of fresh parsley, extra parmesan cheese, black pepper, chili flakes (if desired), and a few lemon slices for garnish. Serve immediately and enjoy!
⏱️ 1 min