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, reserved
Instructions
- 1
Pat the chicken breast halves dry with a paper towel. Place them in a bowl. Season both sides of the chicken with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon oil (for marinating) to the chicken and mix well to ensure the seasoning is evenly distributed. Let the chicken marinate for 30 minutes.
⏱️ 5 min
- 2
Bring a large pot of generously salted water to a boil. Add the 9 ounces fettuccine to the boiling water and cook until al dente, according to package instructions. Before draining, reserve 1 cup of the pasta water. Then, drain the cooked fettuccine.
⏱️ 10 min
- 3
While the pasta is cooking, heat a pan over medium-high heat. Add 2 tablespoons oil (for cooking) to the pan. Once hot, add the marinated chicken breasts to the pan. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through, adjusting time based on thickness. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 4
In the same pan used for the chicken, add 5 tablespoons butter. Once the butter is melted, add 1 1/2 tablespoons all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour, ensuring it does not brown.
⏱️ 2 min
- 5
Gradually add 1 1/2 cups unsweetened heavy whipping cream (room temperature) to the pan, 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.
⏱️ 3 min
- 6
Simmer the sauce gently for 3–4 minutes, stirring, until it has slightly thickened. Reduce the heat to low. Stir in 3/4 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Add 1 tablespoon lemon zest and 2 teaspoons lemon juice. Taste the sauce and adjust salt or lemon if needed.
⏱️ 5 min
- 7
Add the cooked fettuccine to the sauce in the pan. Add 1/4 cup of the reserved pasta water at a time, as needed, while tossing gently. Continue tossing and adding pasta water until the sauce is silky and beautifully coats the pasta. Slice the cooked chicken breast into strips or desired pieces. Add the sliced chicken to the pasta and toss again to combine. Simmer on low heat for 1–2 minutes to allow all the flavors to meld together.
⏱️ 5 min
- 8
Garnish the dish with extra Parmesan cheese, fresh parsley, or a pinch of black pepper. For extra gloss, you can optionally drizzle a tiny amount of olive oil or butter on top.
Kitchen Tools
Nutrition Facts (per serving)
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, reserved
Instructions
- 1
Pat the chicken breast halves dry with a paper towel. Place them in a bowl. Season both sides of the chicken with salt, 1 teaspoon smoked paprika powder, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper powder. Add 1 tablespoon oil (for marinating) to the chicken and mix well to ensure the seasoning is evenly distributed. Let the chicken marinate for 30 minutes.
⏱️ 5 min - 2
Bring a large pot of generously salted water to a boil. Add the 9 ounces fettuccine to the boiling water and cook until al dente, according to package instructions. Before draining, reserve 1 cup of the pasta water. Then, drain the cooked fettuccine.
⏱️ 10 min - 3
While the pasta is cooking, heat a pan over medium-high heat. Add 2 tablespoons oil (for cooking) to the pan. Once hot, add the marinated chicken breasts to the pan. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through, adjusting time based on thickness. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 4
In the same pan used for the chicken, add 5 tablespoons butter. Once the butter is melted, add 1 1/2 tablespoons all-purpose flour. Whisk constantly for 30-40 seconds to cook out the raw taste of the flour, ensuring it does not brown.
⏱️ 2 min - 5
Gradually add 1 1/2 cups unsweetened heavy whipping cream (room temperature) to the pan, 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.
⏱️ 3 min - 6
Simmer the sauce gently for 3–4 minutes, stirring, until it has slightly thickened. Reduce the heat to low. Stir in 3/4 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Add 1 tablespoon lemon zest and 2 teaspoons lemon juice. Taste the sauce and adjust salt or lemon if needed.
⏱️ 5 min - 7
Add the cooked fettuccine to the sauce in the pan. Add 1/4 cup of the reserved pasta water at a time, as needed, while tossing gently. Continue tossing and adding pasta water until the sauce is silky and beautifully coats the pasta. Slice the cooked chicken breast into strips or desired pieces. Add the sliced chicken to the pasta and toss again to combine. Simmer on low heat for 1–2 minutes to allow all the flavors to meld together.
⏱️ 5 min - 8
Garnish the dish with extra Parmesan cheese, fresh parsley, or a pinch of black pepper. For extra gloss, you can optionally drizzle a tiny amount of olive oil or butter on top.