Serves 1
Directions
- 1Halve chicken breast lengthwise and season with salt, pepper, garlic powder, smoked paprika powder, and oil. Marinate for 30 minutes.
- 2Cook fettuccine in a large pot of generously salted boiling water until al dente.
- 3In a pan, add oil and cook the marinated chicken for 4-5 minutes per side on medium-high heat.
- 4Remove the chicken and in the same pan, melt butter.
- 5Add all-purpose flour and whisk constantly for 30-40 seconds until cooked, without browning.
- 6Pour in heavy whipping cream and mix.
- 7Add salt, garlic powder, black pepper, Italian seasoning, and dried parsley.
- 8Simmer gently for 3-4 minutes, stirring until slightly thickened.
- 9Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- 10Add lemon zest and lemon juice. Adjust salt or lemon if needed.
- 11Add cooked fettuccine to the sauce.
- 12Add reserved pasta water a little at a time until the sauce is silky and coats the pasta.
- 13Add sliced chicken and toss again.
- 14Simmer on low for 1-2 minutes.
Ingredients
- 1 chicken breast
- 1 to taste salt
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 0.5 tsp black pepper powder
- 1 tbsp oil
- 2 tbsp oil
- 1.5 tbsp all purpose flour
- 5 tbsp butter
- 1.5 cup unsweetened heavy whipping cream
- 1 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
panpottongswooden spoongrater
Tips
- Pat the chicken dry and season it well.
- Whisk constantly when adding flour to cook out the raw taste.
- Add pasta water gradually until the sauce is silky and coats the pasta beautifully.
- Garnish with extra Parmesan, parsley, or a pinch of black pepper.
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