Lemon Garlic Chicken Alfredo

Ingredients

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

4. 4

   Cook the fettuccine until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

5. 5

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

6. 6

   Remove the cooked chicken from the pan and slice it.

7. 7

   Using the same pan, add the butter. Once the butter has melted, add the all-purpose flour.

8. 8

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

9. 9

   Add the room-temperature heavy whipping cream and mix it into the flour-and-butter mixture.

10. 10

    Add salt, garlic powder, black pepper, 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 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, adding more water gradually until the sauce is silky and coats the pasta.

16. 16

    Add the sliced chicken and toss again to combine.

17. 17

    Simmer over low heat 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 butter for extra gloss.

Notes

The source does not specify the exact amount of salt or the final garnish quantities. Add reserved pasta water gradually rather than all at once so the sauce reaches the desired silky consistency.

Nutrition per serving

• main
• pasta
• Italian-inspired
• chicken
• comfort food
• stovetop
• creamy
• 30-minute meal