Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste; use for seasoning the chicken and salting the pasta water)
• 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
• 1.5 cup unsweetened heavy whipping cream (Room temperature)
• salt (For the sauce, to taste)
• 0.5 tsp black pepper (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp Italian seasoning
• 1 tsp dried parsley (For the sauce)
• 0.75 cup Parmesan cheese (Freshly grated)
• 1 tbsp lemon zest
• 2 tsp lemon juice
• 9 oz fettuccine
• 1 cup pasta water (Reserved after cooking the fettuccine; add 1/4 cup at a time as needed)
• Parmesan cheese (Extra, for garnish)
• parsley (For garnish, optional)
• black pepper (A pinch for garnish, optional)
• olive oil or butter (A tiny drizzle or dab on top for extra gloss, optional)

Steps

1. 1

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

2. 2

   Add 1 tablespoon oil to the 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. Add the fettuccine and cook until al dente.

4. 4

   Reserve 1 cup of the pasta water, then drain the fettuccine.

5. 5

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

6. 6

   Remove the cooked chicken from the pan and set it aside.

7. 7

   Add the butter to the same pan. Once it has melted, add the all-purpose flour.

8. 8

   Whisk constantly for 30–40 seconds to cook out the raw flour taste. Do not brown the flour.

9. 9

   Add the room-temperature heavy whipping cream and mix to combine.

10. 10

    Add salt, black pepper, garlic powder, Italian seasoning, and dried parsley to the sauce.

11. 11

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

12. 12

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

13. 13

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

14. 14

    Add the cooked fettuccine to the sauce.

15. 15

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

16. 16

    Slice the chicken and add it to the pasta. Toss again to combine.

17. 17

    Simmer on low for 1–2 minutes to let everything come together.

18. 18

    Garnish with extra Parmesan, parsley, or a pinch of black pepper. Optionally finish with a tiny drizzle of olive oil or a little butter for extra gloss.

Notes

The source does not state an internal temperature for the chicken; cook according to thickness as directed and ensure it is fully cooked. The amount of pasta water used is variable—add it gradually until the sauce reaches a silky consistency.

Nutrition per serving

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