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

Tips for success

For the best sear, make sure the skillet is hot before adding the chicken. The oil should shimmer, and the chicken should sizzle immediately.

Don’t overcrowd the pan — cook in batches if needed, though four cutlets should fit in a large skillet.

When zesting the lemon, avoid the white pith, which is bitter. Use a light hand and only the yellow outer layer.

If you like extra lemon flavor, add a squeeze of lemon juice to the sauce just before serving.

Variations

• Shrimp Alfredo: Replace the chicken with 1 pound of peeled and deveined shrimp. Sear the shrimp for 2 minutes per side until pink and cooked through, then proceed with the sauce and pasta.
• Vegetable Alfredo: Omit the chicken and add sautéed mushrooms, spinach, or roasted cherry tomatoes. Toss the vegetables into the sauce along with the pasta for a vegetarian version.
• Spicy Alfredo: Add a pinch of red pepper flakes to the sauce along with the Parmesan for a subtle heat. Top with extra black pepper and a drizzle of hot honey if desired.
• Herb Alfredo: Stir in 2 tablespoons of chopped fresh basil or thyme along with the lemon zest. The herbs add a fresh, aromatic note that pairs well with the lemon.

Storage and make-ahead

Fridge

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

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or pasta water to loosen the sauce. Stir frequently until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of milk or pasta water when reheating.

The chicken can be seasoned and sliced ahead of time, and the lemon zest can be grated up to a day in advance.

The sauce is best made fresh, but the entire dish can be assembled and kept warm for a short time before serving.

Serving ideas

Serve this lemon garlic chicken Alfredo immediately, straight from the skillet, with an extra sprinkle of parsley and a few cracks of black pepper on top.

A side of garlic bread or a simple green salad would round out the meal.

For a more elegant presentation, twirl the pasta into nests on each plate and top with the sliced chicken. Garnish with additional lemon zest if desired, and serve with a crisp white wine like Pinot Grigio.

Frequently asked questions

Recipe card

15-Minute Lemon Garlic Chicken Alfredo

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, halved horizontally
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 12 oz fettuccine pasta
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp lemon zest
• Freshly cracked black pepper, for serving
• Chopped fresh parsley, for serving

Instructions

1. 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.
2. Once the chicken has rested for a few minutes, slice it into thick strips. Set aside while preparing the sauce.
3. 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.
4. 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.
5. 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.
6. Arrange the sliced chicken over the pasta. Sprinkle with freshly cracked black pepper and chopped parsley. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

45 g

Fat

38 g

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