Creamy Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (seasoned on both sides)
• 2 tsp salt (for chicken seasoning)
• 1 tsp pepper
• 2 tsp garlic powder
• 1 tsp oregano
• 1 tsp smoked paprika
• 7 oz pasta (6-8 oz recommended)
• 6 tbsp butter
• 3 garlic cloves (minced)
• 0.75 cup heavy cream
• 0.5 lemon (juice and zest)
• 0.5 cup parmigiano reggiano (freshly grated)
• 1 tsp salt (for sauce)
• 0.25 tsp red pepper flakes
• pasta water (a little bit to adjust sauce consistency)

Steps

1. 1

   Season both sides of the chicken breast with 2 tsp salt, 1 tsp pepper, 2 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp oregano.

2. 2

   Add the seasoned chicken to a hot pan. Cook for about 4 minutes per side, depending on the thickness, until golden brown and cooked through. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, melt 6 tbsp of butter.

4. 4

   Add 3 minced garlic cloves to the melted butter and let them bloom for about a minute until fragrant.

5. 5

   Pour in 3/4 cup of heavy cream and whisk it together with the garlic butter.

6. 6

   Season the sauce with 1 tsp salt and 1/4 tsp red pepper flakes.

7. 7

   Bring the sauce up to the lightest bubble over medium-low heat.

8. 8

   Stir in the juice and zest of half a lemon along with 1/2 cup of fresh parmigiano reggiano.

9. 9

   Add the cooked pasta to the sauce, along with a little bit of pasta water to help the sauce emulsify and coat the noodles.

10. 10

    Slice the cooked chicken and serve it over the creamy pasta.

Notes

The creator suggests this is faster and better than takeout. You can substitute the chicken for shrimp if preferred.

Nutrition per serving

• main
• pasta
• chicken
• alfredo
• creamy
• easy
• dinner