Lemon garlic chicken Alfredo

Serves 1
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Directions

  1. 1Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika powder.
  2. 2Add oil and mix well to combine.
  3. 3Let it marinate for 30 minutes.
  4. 4Bring a large pot of generously salted water to a boil.
  5. 5Cook fettuccine until al dente.
  6. 6Reserve 1 cup pasta water, then drain.
  7. 7In a pan add oil add the marinated chicken and cook for 4–5 minutes per side on medium-high heat, depending on thickness.
  8. 8Remove the chicken in the same pan add butter once the butter is melted.
  9. 9Add the all purpose, flour.
  10. 10Whisk constantly for 30-40 sec to cook out the raw taste (do not brown).
  11. 11Add in heavy whipping cream.
  12. 12Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley.
  13. 13Simmer gently for 3–4 minutes, stirring, until slightly thickened.
  14. 14Reduce heat to low, then stir in Parmesan cheese until melted and smooth.
  15. 15Add lemon zest and lemon juice.
  16. 16Taste and adjust salt or lemon if needed.
  17. 17Add cooked fettuccine to the sauce.
  18. 18Add ¼ cup at a time, as needed.
  19. 19Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully.
  20. 20Add sliced chicken and toss again.
  21. 21Simmer on low for 1–2 minutes to let everything come together.
  22. 22Garnish with extra Parmesan, parsley, or a pinch of black pepper.
  23. 23Optional: a tiny drizzle of olive oil or butter on top for extra gloss.

Ingredients

  • 1 chicken breast, halved lengthwise into even thickness
  • 0 to taste Salt
  • 1 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper powder
  • 1 tbsp oil (for marinating)
  • 2 tbsp oil for cooking
  • 1.5 tbsp all purpose flour
  • 5 tbsp butter
  • 1.5 cup unsweetened heavy whipping cream, room temp
  • 0 to taste Salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 0.75 cup freshly grated Parmesan cheese
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 9 oz fettuccine
  • 1 cup pasta water
  • 0 extra Parmesan
  • 0 parsley
  • 0 a pinch black pepper
  • 0 a tiny drizzle olive oil or butter

Equipment

large potpan

Tips

  • Do not brown the flour when whisking with butter.
  • Simmer gently until the sauce slightly thickens.
  • Reduce heat to low before stirring in Parmesan cheese.
  • Add pasta water a little at a time until the sauce is silky.

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