Creamy Lemon Garlic Chicken Alfredo

Name: Creamy Lemon Garlic Chicken Alfredo
Cook time: 30 min
Total time: 30 min
Ingredients: 1 Chicken Breast; 1 tsp Salt; 1/2 tsp Pepper; 1 tsp Garlic Powder; 1/2 tsp Oregano; 1/2 tsp Smoked Paprika; 4oz Pasta; 3 tbsp Butter; 1 1/2 Garlic Cloves; 0.4 cups Heavy Cream; 1/4 lemon of Lemon Juice; 1/4 lemon of Lemon Zest; 1/4 cups Parmigiano Reggiano, fresh; 1/2 tsp Salt; 1/8 tsp Red Pepper Flakes

Tender chicken breast is seasoned with a warm blend of spices, seared until golden, then served over pasta coated in a silky lemon-garlic Alfredo sauce. Fresh lemon juice and zest brighten the rich cream and Parmigiano Reggiano, while a touch of red pepper flakes adds gentle heat. It’s a comforting, restaurant-style pasta dish with a fresh, vibrant finish.

Tender chicken breast is seasoned with a warm blend of spices, seared until golden, then served over pasta coated in a silky lemon... Show more

By Zach 👨🏻‍🍳 · Original recipe

Health Grade

D+ · Occasional

Time

30 min

Price

3,29 €

Calories

1602 kcal

high protein

low sugar

comfort food

italian

Method

Boil the pasta

Bring a large pot of water to a boil and season it generously with Salt. Add the Pasta and cook until al dente according to the package directions, stirring once or twice so it does not stick. Just before draining, scoop out about 1 cup of the starchy pasta water and set it aside.

Mix the seasoning

While the pasta cooks, stir together Pepper, Garlic Powder, Oregano, and Smoked Paprika in a small bowl with a pinch of the salt from your pot or a little extra if needed. Pat the Chicken Breast dry really well with paper towels, then sprinkle the seasoning mix evenly over both sides, pressing it on so it adheres.

Heat the skillet

Set a large skillet over medium-high heat and let it get properly hot before the chicken goes in. If your skillet is not naturally slick, add a very light coating of oil. You want the pan hot enough that the chicken sizzles on contact rather than slowly steaming.

Cook the chicken

Lay the seasoned chicken in the hot skillet in a single layer. Cook for about 4 minutes on the first side, then flip and cook about 4 minutes more on the second side, until the outside is well browned and the center is cooked through. Transfer the chicken to a plate to rest while you make the sauce.

Drain the pasta

Drain the cooked pasta, but keep that reserved pasta water nearby. Do not rinse the pasta; the surface starch helps the sauce cling to every piece.

Start the lemon cream sauce

Lower the skillet to medium heat. Add Butter to the same pan and let it melt, then add the finely minced Garlic Clove. Stir for about 30 seconds to 1 minute, just until fragrant. Pour in the Heavy Cream and whisk, scraping up the browned bits from the bottom of the skillet. Add a small pinch of salt and Red Pepper Flakes, then bring the sauce to a gentle simmer.

Finish the Alfredo

Stir in the Lemon Juice, then add the finely grated Parmigiano Reggiano a little at a time, whisking so it melts smoothly into the sauce. Add the Lemon Zest and keep stirring until the sauce looks creamy and glossy.

Coat the pasta

Add the drained pasta to the skillet and toss until every piece is coated in the lemon-garlic Alfredo sauce. If the sauce feels too thick, splash in a little of the reserved pasta water, a bit at a time, until it turns silky and fluid enough to cling to the pasta without looking heavy.

Slice and serve

Slice the rested chicken across the grain and arrange it over the creamy pasta. Serve right away while everything is hot, with extra Parmigiano Reggiano or a little more lemon zest on top if you like.