Lemon Garlic Chicken Alfredo
Creamy lemon garlic chicken Alfredo with tender marinated chicken breast in a silky Parmesan sauce, tossed with fettuccine pasta and brightened with fresh lemon zest and juice.
Equipment
Ingredients
Chicken
chicken breast (halved lengthwise, even thickness)
1 piece
salt
1 tsp
smoked paprika powder
1 tsp
garlic powder
1 tsp
black pepper powder
0.5 tsp
oil
3 tbsp
Sauce
all purpose flour
1.5 tbsp
butter
5 tbsp
unsweetened heavy whipping cream (room temp)
1.5 cup
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
Italian seasoning
1 tsp
dried parsley
1 tsp
freshly grated Parmesan cheese
0.75 cup
lemon zest
1 tbsp
lemon juice
2 tsp
Pasta
fettuccine
9 oz
pasta water
1 cup
Instructions
Marinate the chicken
Pat the chicken dry and season it with salt, pepper, garlic powder, and smoked paprika. Add oil and mix well to combine. Let it marinate for 30 minutes.
Cook the fettuccine
Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain.
Cook the chicken
In a pan add oil and the marinated chicken. Cook for 4–5 minutes per side on medium-high heat, depending on thickness.
Make the roux
Remove the chicken. In the same pan add butter. Once melted, add flour. Whisk constantly for 30-40 seconds to cook out the raw taste (do not brown).
Add cream and seasonings
Add heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley.
Simmer the sauce
Simmer gently for 3–4 minutes, stirring, until slightly thickened.
Add Parmesan cheese
Reduce heat to low, then stir in Parmesan cheese until melted and smooth.
Add lemon flavoring
Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed.
Combine pasta with sauce
Add cooked fettuccine to the sauce. Add pasta water 1/4 cup at a time as needed. Toss gently until the sauce is silky and coats the pasta beautifully.
Finish and serve
Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together. 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.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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