Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for the chicken)
• 1 tsp smoked paprika powder (For the chicken)
• 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 (For the sauce)
• 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 (For the sauce)
• 1 tsp dried parsley (For the sauce)
• 0.75 cup freshly grated Parmesan cheese (For the sauce)
• 1 tbsp lemon zest (For the sauce)
• 2 tsp lemon juice (For the sauce)
• 9 oz fettuccine (Cook until al dente)
• 1 cup pasta water (Reserved after cooking the fettuccine; add as needed in 1/4-cup portions)
• Parmesan cheese (Extra, for garnish)
• parsley (For garnish)
• black pepper (A 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. Add the marinating oil and mix well to coat. Let the chicken marinate for 30 minutes.

2. 2

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

3. 3

   Heat the 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.

4. 4

   Remove the cooked chicken from the pan. Slice it after cooking and set it aside.

5. 5

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

6. 6

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

7. 7

   Add the room-temperature heavy whipping cream. Stir in the sauce 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 freshly grated Parmesan cheese until it has melted and the sauce is smooth.

10. 10

    Add the lemon zest and lemon juice. Taste and adjust the salt or lemon 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, adding water gradually until the sauce is silky and coats the pasta.

13. 13

    Add the sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together.

14. 14

    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 an exact chicken internal temperature or a precise amount of pasta water needed; add the reserved water gradually until the sauce reaches the stated silky consistency. Garnish quantities are not specified.

Nutrition per serving

• main
• Italian
• pasta
• chicken
• fettuccine
• creamy
• stovetop
• quick dinner