15-Minute Lemon Garlic Chicken Alfredo Step-by-step instructions

Before you start

Before starting, halve the chicken breasts horizontally so they cook quickly and evenly. Pat them dry with paper towels to help the seasoning stick and promote browning.

Measure out all the ingredients and have them ready, as the cooking moves fast. Bring a large pot of salted water to a boil for the pasta, and grate the parmesan and zest the lemon before you begin.

Instructions

Sear and Slice

1. 1Sear the Chicken
   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the halved chicken breasts with lemon pepper seasoning, garlic powder, and salt on both sides. Place the chicken in the skillet and cook for 4 minutes per side, until golden brown and cooked through. Transfer the chicken to a cutting board and let it rest while you prepare the sauce.
   Look for The chicken should have a deep golden crust and no pink in the center when sliced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a proper sear.
2. 2Slice the Chicken
   Once the chicken has rested, slice it into thick strips. Set the slices aside on a plate. The chicken should be juicy and tender; if it is not yet cooked through, return it to the skillet briefly to finish cooking.
   Look for The slices should be evenly thick and show no pink in the center.
   Tip Letting the chicken rest before slicing keeps the juices in the meat.

The chicken should be deeply golden on both sides and cooked through to 165°F (74°C). The kitchen will smell of lemon pepper and butter.

Once sliced, the strips should be juicy and tender. The skillet should have browned bits stuck to the bottom, which will flavor the sauce.

Build the Sauce

3. 3Start the Sauce
   In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
   Look for The garlic should be sizzling and aromatic but not browned.
   Tip Stir constantly to prevent the garlic from burning.
4. 4Make the Alfredo Sauce
   Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring to a gentle simmer. Let the sauce cook for 2-3 minutes, stirring occasionally, until it thickens slightly. Reduce the heat to low and whisk in the grated parmesan cheese until melted and smooth.
   Look for The sauce should be velvety and coat the back of a spoon.
   Tip Do not let the sauce boil hard after adding the cheese, or it may separate.
5. 5Cook the Pasta
   While the sauce simmers, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
   Look for The pasta should be tender but still have a slight bite.
   Tip Reserve pasta water to thin the sauce if needed.

The garlic will be fragrant and the cream will begin to simmer. The sauce should look smooth and slightly thickened, with the parmesan fully melted. The lemon zest and juice will give it a fresh, citrusy aroma. The pasta water should be boiling by now.

Toss and Serve

6. 6Combine Pasta and Sauce
   Add the drained fettuccine to the skillet with the Alfredo sauce. Toss everything together over medium-low heat until the pasta is fully coated and the sauce clings to the noodles. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
   Look for The pasta should be glossy and coated with sauce, not dry.
   Tip Tossing with tongs helps coat every strand evenly.
7. 7Top with Chicken and Garnish
   Arrange the sliced chicken on top of the pasta. Sprinkle with freshly cracked black pepper and chopped parsley. Serve immediately while hot.
   Look for The chicken slices should be warm and juicy, and the herbs add a fresh finish.
   Tip For extra lemon flavor, add a little more zest on top before serving.

The fettuccine will be glossy and completely coated in the sauce. The chicken slices should be warm and arranged on top. The final dish will have a bright, creamy appearance with flecks of parsley and black pepper. Serve immediately for the best texture.

Common mistakes

A common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to ensure it reaches 165°F (74°C) without going beyond. Another pitfall is boiling the sauce too hard after adding the parmesan, which can cause it to separate.

Keep the heat low and stir gently to maintain a smooth sauce. Finally, do not forget to reserve pasta water; it is the easiest way to adjust the sauce consistency.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

The sauce should be thick enough to coat the back of a spoon, and the pasta should be al dente. When everything is combined, the dish is ready to serve immediately.

• Poultry: 165°F (74°C) in the thickest part