Creamy Lemon Garlic Chicken Alfredo
Creamy Lemon Garlic Chicken Alfredo
Ingredients
For the Chicken
- 1 chicken breast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
For the Pasta and Sauce
- 6 ounces pasta
- 6 tablespoons butter
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 1/2 lemon, juiced and zested
- 1/2 cup fresh Parmigiano Reggiano cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Place the chicken breast on a cutting board. Season evenly on both sides with 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika.
⏱️ 3 min
- 2
Heat a large skillet over medium-high heat. Add a small amount of oil (about 1 tablespoon) if desired. Place the seasoned chicken breast in the hot skillet and cook for 6-8 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.
⏱️ 15 min
- 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 6-8 ounces of pasta and cook according to package directions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 10 min
- 4
In the same skillet used for the chicken (do not clean it, as the fond adds flavor), melt 6 tablespoons of butter over medium heat. Add the 3 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Pour in the 3/4 cup of heavy cream. Add the juice and zest of 1/2 lemon. Stir everything together and bring to a gentle simmer.
⏱️ 2 min
- 6
Reduce the heat to low. Stir in the 1/2 cup of grated fresh Parmigiano Reggiano cheese, 1 teaspoon of salt, and 1/4 teaspoon of red pepper flakes. Continue stirring until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Slice the rested chicken breast into thin strips. Add the drained pasta to the sauce in the skillet and toss to coat thoroughly.
⏱️ 2 min
- 8
Serve the creamy pasta on plates, arranging the sliced chicken on top. Garnish with fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Garlic Chicken Alfredo
For the Chicken
- 1 chicken breast
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
For the Pasta and Sauce
- 6 ounces pasta
- 6 tablespoons butter
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 1/2 lemon, juiced and zested
- 1/2 cup fresh Parmigiano Reggiano cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Place the chicken breast on a cutting board. Season evenly on both sides with 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika.
⏱️ 3 min - 2
Heat a large skillet over medium-high heat. Add a small amount of oil (about 1 tablespoon) if desired. Place the seasoned chicken breast in the hot skillet and cook for 6-8 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.
⏱️ 15 min - 3
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 6-8 ounces of pasta and cook according to package directions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 10 min - 4
In the same skillet used for the chicken (do not clean it, as the fond adds flavor), melt 6 tablespoons of butter over medium heat. Add the 3 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Pour in the 3/4 cup of heavy cream. Add the juice and zest of 1/2 lemon. Stir everything together and bring to a gentle simmer.
⏱️ 2 min - 6
Reduce the heat to low. Stir in the 1/2 cup of grated fresh Parmigiano Reggiano cheese, 1 teaspoon of salt, and 1/4 teaspoon of red pepper flakes. Continue stirring until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Slice the rested chicken breast into thin strips. Add the drained pasta to the sauce in the skillet and toss to coat thoroughly.
⏱️ 2 min - 8
Serve the creamy pasta on plates, arranging the sliced chicken on top. Garnish with fresh chopped parsley, if desired.
⏱️ 1 min