Lemon Garlic Chicken Alfredo

Creamy lemon garlic chicken Alfredo with tender marinated chicken breast in a silky Parmesan cream sauce tossed with fettuccine pasta.

67Min

4Servings

685Cal

MediumLevel

halal

#pasta#chicken#alfredo#creamy#lemon#garlic

Equipment

Cutting board

Mixing bowl

Large pot

Colander

Ladle

Frying pan

Tongs

Whisk

Ingredients

Chicken

chicken breast (halved lengthwise)

1 piece

salt

1 tsp

smoked paprika powder

1 tsp

garlic powder

1 tsp

black pepper powder

0.5 tsp

olive oil (divided for marinating and cooking)

3 tbsp

Sauce

all-purpose flour

1.5 tbsp

butter

5 tbsp

heavy whipping cream (room temperature)

1.5 cup

salt

1 tsp

black pepper

0.5 tsp

garlic powder

1 tsp

Italian seasoning

1 tsp

dried parsley

1 tsp

Parmesan cheese (freshly grated)

0.75 cup

lemon zest

1 tbsp

lemon juice

2 tsp

Pasta

fettuccine

9 oz

pasta water (reserved)

1 cup

Instructions

Marinate the chicken

Pat the chicken dry and season with salt, pepper, garlic powder, and smoked paprika. Add oil and mix well. Let it marinate for 30 minutes.

30 mintimer 30 min

Ensure chicken is patted completely dry for better seasoning adhesion

Cook the pasta

Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente. Reserve 1 cup pasta water, then drain.

12 mintimer 10 min

Cook pasta just until al dente - it will finish cooking in the sauce

Cook the chicken

In a pan add oil, add the marinated chicken and cook for 4-5 minutes per side on medium-high heat, depending on thickness.

10 minMedium-high heattimer 5 min

Cook until internal temperature reaches 74°C for food safety

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).

1 minMedium heattimer 1 min

Do not let the roux brown - keep it pale for a lighter sauce

Add cream and seasonings

Add heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley.

2 minMedium heat

Thicken the sauce

Simmer gently for 3-4 minutes, stirring, until slightly thickened.

4 minLow heattimer 4 min

Stir frequently to prevent scorching on the bottom

Add cheese and lemon

Reduce heat to low, then stir in Parmesan cheese until melted and smooth. Add lemon zest and lemon juice. Taste and adjust salt or lemon if needed.

3 minLow heat

Add cheese gradually while stirring to prevent clumping

Combine pasta and 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.

3 minLow heat

Add chicken and finish

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.

2 minLow heattimer 2 min

Optional: drizzle a tiny bit of olive oil or butter on top for extra gloss

Original recipe

InstagramRecipe by @iramsfoodstory

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 2-3 minutes or stovetop with splash of cream

Best enjoyed fresh. Sauce may thicken when stored - add a splash of cream or milk when reheating

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