Lemon Garlic Chicken Alfredo

Ingredients

• 1 chicken breast (Halved lengthwise into even thickness)
• salt (To taste, for the chicken)
• 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)
• 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 (To taste, for the sauce)
• 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 freshly grated Parmesan cheese (Plus extra for garnish if desired)
• 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)
• salt (For generously salting the pasta water)

Steps

1. 1

   Pat the chicken breast dry. Season it with salt, black pepper powder, garlic powder, and smoked paprika powder. Add the 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 the 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. In the same pan, add the butter and let it melt.

5. 5

   Add the all-purpose flour. 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. Stir in salt, black pepper, garlic powder, 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 grated Parmesan cheese until it melts and the sauce is smooth.

9. 9

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

10. 10

    Add the cooked fettuccine to the sauce. Add the reserved pasta water 1/4 cup at a time as needed, tossing gently until the sauce is silky and coats the pasta.

11. 11

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

12. 12

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

Notes

The source does not specify a final internal temperature for the chicken; cook it through according to thickness. The amount of reserved pasta water is a maximum—add only as needed to achieve a silky sauce.

Nutrition per serving

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