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

Before you start

Before cooking, halve the chicken breasts horizontally and pat them dry. Season both sides with the lemon pepper, garlic powder, and salt.

Grate the Parmesan and zest the lemon. Bring a large pot of salted water to a boil for the pasta. Have all ingredients measured and within reach, as the cooking moves quickly.

Instructions

Sear and Slice

1. 1Sear the Chicken
   Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Season the halved chicken breasts with lemon pepper seasoning, garlic powder, and salt. Place the chicken in the skillet and cook until golden brown on the first side, about 3 minutes. Flip and cook until the internal temperature reaches 165°F (74°C), about 4 more minutes. Transfer the chicken to a cutting board and let rest while making the sauce.
   Look for The chicken is golden crusted and registers 165°F (74°C) in the thickest part.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Halving the breasts horizontally creates even cutlets that cook quickly and stay juicy.
2. 2Slice the Chicken
   Once the chicken has rested for a few minutes, slice it into thick strips. Set aside while preparing the sauce.
   Look for The strips are juicy and lightly pink-free inside.
   Tip Slicing against the grain keeps the strips tender.

The chicken should be golden brown on both sides and cooked through to 165°F (74°C). The kitchen will smell of butter and lemon pepper. After resting, the strips should be juicy and ready to top the pasta.

Cook and Coat

3. 3Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still firm to the bite.
   Tip Reserve pasta water before draining to loosen the sauce later if needed.
4. 4Make the Lemon Alfredo Sauce
   In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese and lemon zest, stirring until the cheese is melted and the sauce is smooth.
   Look for The sauce is thick enough to coat the back of a spoon.
   Tip Keep the heat medium to prevent the sauce from curdling.
5. 5Toss the Pasta in the Sauce
   Add the drained fettuccine to the skillet with the sauce. Toss with tongs until every noodle is coated. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
   Look for The noodles are glossy and evenly coated with the creamy sauce.
   Tip Tossing over low heat helps the sauce cling to the pasta.

The fettuccine is al dente and the sauce is bubbling gently, with the Parmesan melted and the lemon zest fragrant. When tossed, the noodles are coated in a silky, creamy sauce that clings to every strand.

Top and Serve

6. 6Top with Chicken
   Arrange the sliced chicken over the pasta. Sprinkle with freshly cracked black pepper and chopped parsley. Serve immediately.
   Look for The chicken strips are warm and juicy on top of the creamy pasta.
   Tip Warm the chicken briefly in the sauce if it cooled while the pasta cooked.

The sliced chicken sits warmly over the pasta, with the black pepper and parsley adding color and freshness.

The dish looks glossy, inviting, and ready to serve immediately. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overcooking the chicken, as it will become dry. Use medium-high heat for searing and check the temperature early.

When making the sauce, keep the heat at medium and whisk constantly to prevent the cream from curdling. Don’t drain the pasta without reserving pasta water — a splash can rescue a too-thick sauce.

How to tell it’s done

The chicken is done when it registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part. The sauce is ready when it coats the back of a spoon and the pasta is al dente — tender but still firm.

The finished dish should be glossy, with the sauce clinging to every noodle and the chicken warm and juicy on top.

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