15-Minute Lemon Garlic Chicken Alfredo Tips, FAQ & printable recipe

Tips for success

For the best sear, use a heavy skillet and do not move the chicken until it releases easily from the pan.

This ensures a golden crust. If the chicken is browning too quickly, reduce the heat to medium to prevent burning.

When adding the lemon juice, pour it in slowly while stirring to incorporate it into the cream.

This prevents the sauce from curdling. Taste the sauce before adding salt, as the parmesan and lemon pepper already add saltiness.

Variations

• Add Vegetables: Sauté sliced mushrooms or spinach in the skillet after removing the chicken and before adding the garlic. This adds color and nutrition without extra steps.
• Make it Spicy: Add a pinch of red pepper flakes along with the garlic for a subtle heat that balances the creamy sauce.
• Use Shrimp: Substitute the chicken with large shrimp. Cook the shrimp for 2-3 minutes per side until pink and cooked through, then proceed with the sauce.
• Gluten-Free Option: Use gluten-free fettuccine or any gluten-free pasta. Check that the parmesan and seasonings are gluten-free, and adjust cooking time as needed.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or pasta water to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of milk or pasta water to bring back the sauce's creaminess. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The sauce may thicken as it cools; when reheating, add a splash of milk or pasta water to loosen it. Reheat gently on the stovetop or in the microwave, stirring occasionally.

The sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat it gently before tossing with freshly cooked pasta.

The chicken can also be cooked ahead and sliced, then reheated in the sauce.

Serving ideas

Serve the Alfredo hot, straight from the skillet, with extra lemon zest and cracked black pepper on top. A side of garlic bread or a simple green salad with a vinaigrette complements the richness of the dish.

For a more substantial meal, add a side of roasted vegetables like asparagus or broccoli. The bright lemon flavor also pairs well with a crisp white wine, such as a Sauvignon Blanc.

Frequently asked questions

Recipe card

15-Minute Lemon Garlic Chicken Alfredo

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts, halved horizontally
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 4 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp grated lemon zest
• 1/2 cup grated parmesan cheese
• 12 oz fettuccine pasta
• freshly cracked black pepper, to taste
• chopped fresh parsley, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Arrange the sliced chicken on top of the pasta. Sprinkle with freshly cracked black pepper and chopped parsley. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

35 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.