Lemon garlic chicken Alfredo

Steps

1. 1Marinate the chicken30 min

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

   Chicken breastSaltGarlic powderBlack pepperSmoked paprika1 tbsp oil ( for marinating )
2. 2Cook 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.

   FettuccineWaterSalt
3. 3Cook the chicken10 min

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

   1 tbsp oil ( for marinating )Chicken breast
4. 4Make the roux40s

   Remove the chicken. In the same pan add butter once the butter is melted. Add the all purpose flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown).

   ButterAll-purpose flour
5. 5Build the sauce

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

   Heavy creamSaltGarlic powderBlack pepperItalian seasoningParsley
6. 6Simmer and finish sauce4 min

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

   ParmesanLemon zestLemon juice
7. 7Toss and serve2 min

   Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed. Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully. 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

   FettuccineWaterChicken breast