Lemon Garlic Chicken Alfredo (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 chicken breast, halved lengthwise into even thickness
02 - Salt to taste
03 - 1 teaspoon smoked paprika powder
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon black pepper powder
06 - 1 tablespoon oil for marinating
07 - 2 tablespoons oil for cooking

→ For the Sauce

08 - 1 1/2 tablespoons all-purpose flour
09 - 5 tablespoons butter
10 - 1 1/2 cups heavy whipping cream, room temperature
11 - Salt to taste
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon garlic powder
14 - 1 teaspoon Italian seasoning
15 - 1 teaspoon dried parsley
16 - 3/4 cup freshly grated Parmesan cheese
17 - 1 tablespoon lemon zest
18 - 2 teaspoons lemon juice

→ To Assemble

19 - 9 oz fettuccine
20 - 1 cup reserved pasta water

# Instructions:

01 - Pat the chicken breast dry with paper towels and season it with salt, black pepper, garlic powder, and smoked paprika. Add the tablespoon of oil and mix everything together really well. Let it marinate for 30 minutes.
02 - Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to package directions. Before draining, reserve 1 cup of the pasta water - you'll need it later. Drain the pasta and set aside.
03 - Heat the 2 tablespoons of oil in a large pan over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes per side, depending on thickness, until golden brown and cooked through. Remove the chicken from the pan and set aside.
04 - In the same pan, add the butter and let it melt. Once melted, add the flour and whisk constantly for 30 to 40 seconds to cook out the raw flour taste - don't let it brown. Pour in the heavy cream and mix well.
05 - Add the salt, garlic powder, black pepper, Italian seasoning, and dried parsley to the cream mixture. Stir everything together and let it simmer gently for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly.
06 - Reduce the heat to low and stir in the grated Parmesan cheese until it's completely melted and the sauce is smooth. Add the lemon zest and lemon juice. Taste and adjust the salt or lemon if needed.
07 - Add the cooked fettuccine to the sauce. Toss gently, adding the reserved pasta water about 1/4 cup at a time until the sauce is silky and coats the pasta beautifully. You might not need all of it.
08 - Slice the cooked chicken and add it to the pasta. Toss everything together and let it simmer on low for 1 to 2 minutes so all the flavors come together.
09 - Garnish with extra Parmesan cheese, fresh or dried parsley, or a pinch of black pepper. For extra richness, drizzle a tiny bit of olive oil or melted butter on top. Serve hot and enjoy!

# Notes:

01 - Halving the chicken breast lengthwise helps it cook evenly and more quickly.
02 - Make sure the heavy cream is at room temperature so the sauce doesn't break when you add it.
03 - The pasta water is key - it helps the sauce cling to the pasta and makes it silky smooth.
04 - Freshly grated Parmesan melts better than pre-shredded and tastes so much better!
05 - The lemon adds a bright, fresh flavor that cuts through the richness of the Alfredo sauce.

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