Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for seasoning the chicken)
• 1 tsp smoked paprika powder
• 1 tsp garlic powder (For the chicken)
• 0.5 tsp black pepper powder (For the chicken)
• 1 tbsp oil (For marinating the chicken)
• 2 tbsp oil (For cooking the chicken)
• 1.5 tbsp all-purpose flour
• 5 tbsp butter (For the sauce)
• 1.5 cup unsweetened heavy whipping cream (Room temperature)
• salt (To taste, for the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 0.75 cup freshly grated Parmesan cheese (Plus extra for garnish if desired)
• 1 tbsp lemon zest
• 2 tsp lemon juice
• 9 oz fettuccine
• 1 cup pasta water (Reserved after cooking the fettuccine; add as needed, 1/4 cup at a time)
• fresh parsley (Optional, for garnish)
• black pepper (Optional pinch for garnish)
• olive oil or butter (Optional tiny drizzle or addition on top for extra gloss)

Steps

1. 1

   Pat the chicken breast dry. Season it with salt, black pepper powder, garlic powder, and smoked paprika powder.

2. 2

   Add 1 tablespoon oil to the seasoned chicken and mix well to combine. Let the chicken marinate for 30 minutes.

3. 3

   Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of the pasta water and drain the pasta.

4. 4

   Heat the 2 tablespoons cooking oil in a pan. Add the marinated chicken and cook over medium-high heat for 4–5 minutes per side, depending on its thickness.

5. 5

   Remove the cooked chicken from the pan and set it aside. In the same pan, add the butter and let it melt.

6. 6

   Add the all-purpose flour. Whisk constantly for 30–40 seconds to cook out the raw flour taste, taking care not to brown it.

7. 7

   Add the room-temperature heavy whipping cream and mix to combine. Add salt, garlic powder, black pepper, Italian seasoning, and dried parsley.

8. 8

   Simmer the sauce gently for 3–4 minutes, stirring, until it is slightly thickened.

9. 9

   Reduce the heat to low. Stir in the Parmesan cheese until it has melted and the sauce is smooth.

10. 10

    Add the lemon zest and lemon juice. Taste the sauce and adjust the salt or lemon juice if needed.

11. 11

    Add the cooked fettuccine to the sauce.

12. 12

    Add the reserved pasta water 1/4 cup at a time, as needed. Toss gently until the sauce is silky and coats the pasta.

13. 13

    Slice the chicken and add it to the pasta. Toss again, then simmer over low heat for 1–2 minutes to let everything come together.

14. 14

    Garnish with extra Parmesan, parsley, or a pinch of black pepper. If desired, add a tiny drizzle of olive oil or butter on top for extra gloss.

Notes

The source does not specify an exact amount of salt or the quantity of optional garnishes. Add reserved pasta water gradually rather than necessarily using the entire cup.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• creamy
• stovetop
• quick dinner