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Lemon Garlic Chicken Alfredo
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Lemon Garlic Chicken Alfredo

55 minServes 3Nutri-Score D€€
from @iramsfoodstory101 imports1 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • chicken breast (halved lengthwise into even thickness)Meat1 piece
  • salt (to taste)Spices1 g
  • smoked paprika powderSpices1 g
  • garlic powder (divided between chicken and sauce)Spices2 g
  • black pepper powder (divided between chicken and sauce)Spices1 g
  • oil (divided for marinating and cooking)Pantry45 ml
  • all purpose flourPantry12 g
  • butterDairy70 g
  • unsweetened heavy whipping cream (room temperature)Dairy360 ml
  • Italian seasoningSpices1 g
  • dried parsleySpices1 g
  • Parmesan cheese (freshly grated)Dairy70 g
  • lemon zest (zest of about 1 lemon)Produce1 piece
  • lemon juice (freshly squeezed)Produce10 ml
  • fettuccineGrains255 g
  • pasta water (reserved from cooking the pasta)Other240 ml

per serving

Nutrition

905kcal

Carbs
67 g
Proteins
28 g
Fat
58 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Whisk
  • Colander
  • Grater
  • Tongs

step by step

Method

  1. Marinate the chicken

    • Pat the chicken dry and season with salt, black pepper, garlic powder and smoked paprika.
    • Add the oil and mix well to coat.
    • Let it marinate for 30 minutes.
    Step 1

  2. Cook the fettuccine

    • Bring a large pot of generously salted water to a boil.
    • Cook the fettuccine until al dente.
    • Reserve the pasta water, then drain.
    Step 2

  3. Sear the chicken

    • Heat the oil in a pan over medium-high heat.
    • Add the marinated chicken and cook for 4–5 minutes per side, depending on thickness.
    • Remove the chicken from the pan and set aside.
    Step 3

  4. Make the Alfredo sauce

    • In the same pan, melt the butter.
    • Add the flour and whisk constantly for 30–40 seconds to cook out the raw taste without browning.
    • Pour in the cream and mix in the salt, garlic powder, black pepper, Italian seasoning and dried parsley.
    Step 4

  5. Thicken the sauce

    • Simmer gently for 3–4 minutes, stirring, until slightly thickened.
    Step 5

  6. Add Parmesan and lemon

    • Reduce the heat to low and stir in the Parmesan until melted and smooth.
    • Add the lemon zest and lemon juice.
    • Taste and adjust salt or lemon if needed.
    Step 6

  7. Toss the pasta with the sauce

    • Add the cooked fettuccine to the sauce.
    • Toss gently, adding the reserved pasta water a little at a time until the sauce is silky and coats the pasta.
    • Add the sliced chicken and toss again.
    Step 7

  8. Finish and serve

    • Simmer on low for 1–2 minutes to let everything come together.
    • Garnish with extra Parmesan, parsley or a pinch of black pepper.
    Step 8
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