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