Creamy Lemon Garlic Chicken Alfredo

Ingredients

• 2 boneless skinless chicken breasts (Season both sides; approximately 1 to 1 1/4 lb total)
• 2 tsp salt (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 2 tsp garlic powder (For seasoning the chicken)
• 1 tsp dried oregano (For seasoning the chicken)
• 1 tsp smoked paprika (For seasoning the chicken)
• 7 oz pasta (Source gives 6–8 oz; use a shape that holds sauce well)
• 6 tbsp butter (Melt in the same pan used for the chicken)
• 3 cloves garlic (Minced or finely chopped)
• 0.75 cup heavy cream (Whisk into the butter and garlic)
• lemon juice (Juice of 1/2 lemon)
• 0.5 cup Parmigiano Reggiano (Freshly grated)
• 1 tsp salt (For the Alfredo sauce)
• 0.25 tsp red pepper flakes (Adjust to taste)
• lemon zest (Zest of 1/2 lemon; add with the pasta)
• reserved pasta water (Add a little as needed to loosen and emulsify the sauce)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve a small cup of the starchy pasta water, then drain the pasta.

2. 2

   While the pasta cooks, pat the chicken breasts dry. Season both sides evenly with the salt, black pepper, garlic powder, dried oregano, and smoked paprika.

3. 3

   Heat a large skillet over medium-high heat until hot. Add the seasoned chicken and cook for about 4 minutes per side, adjusting for thickness, until browned and cooked through to an internal temperature of 165°F / 74°C. Transfer the chicken to a plate and let it rest.

4. 4

   Reduce the skillet heat to medium and add the butter to the same pan. Let it melt, using a wooden spoon to loosen any browned bits left by the chicken.

5. 5

   Add the garlic to the melted butter. Cook for about 1 minute, stirring, until fragrant and lightly softened; do not let it burn.

6. 6

   Pour in the heavy cream and whisk it into the butter and garlic until smooth.

7. 7

   Add the sauce salt and red pepper flakes. Bring the cream mixture to the lightest bubble over medium-low heat, keeping it below a vigorous boil.

8. 8

   Add the lemon juice and freshly grated Parmigiano Reggiano. Whisk until the cheese melts into a smooth, creamy sauce.

9. 9

   Add the cooked pasta and lemon zest to the skillet. Toss thoroughly so every strand or piece is coated. Add reserved pasta water a little at a time until the sauce reaches a glossy, spoon-coating consistency.

10. 10

    Slice the rested chicken breasts and arrange them over the creamy lemon Alfredo pasta. Serve immediately while hot.

Notes

The source specifies 6–8 oz pasta and says to add a little pasta water as needed. For best texture, grate the Parmigiano finely and add it off vigorous heat so the sauce stays smooth.

Nutrition per serving

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