Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste; also use generously to salt 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 (For the sauce)
• 5 tbsp butter (For the sauce)
• 1.5 cup unsweetened heavy whipping cream (Room temperature)
• 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 Parmesan cheese (Freshly grated; extra may be used for garnish)
• 1 tbsp lemon zest
• 2 tsp lemon juice
• 9 oz fettuccine (Cook until al dente)
• 1 cup pasta water (Reserved from cooking the fettuccine; add as needed, 1/4 cup at a time)
• fresh parsley (Optional garnish)
• Parmesan cheese (Optional extra 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, smoked paprika, garlic powder, and black pepper. Add 1 tablespoon 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. Add the fettuccine and cook until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. 3

   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.

4. 4

   Remove the cooked chicken from the pan and set it aside. In the same pan, add the butter and let it melt.

5. 5

   Add the all-purpose flour to the melted butter. Whisk constantly for 30–40 seconds to cook out the raw flour taste, taking care not to brown it.

6. 6

   Add the room-temperature heavy whipping cream and mix it into the butter-flour mixture. Add salt, garlic powder, black pepper, Italian seasoning, and dried parsley.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Add the cooked fettuccine to the sauce. Add reserved pasta water 1/4 cup at a time as needed.

11. 11

    Toss the pasta gently, adding pasta water gradually until the sauce is silky and coats the pasta beautifully.

12. 12

    Slice the cooked chicken and add it to the pasta. Toss again, then simmer on low for 1–2 minutes to let everything come together.

13. 13

    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 salt. Add the reserved pasta water gradually rather than necessarily using the full cup.

Nutrition per serving

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