Citrus Garlic Parmesan Chicken Fettuccine Step-by-step instructions

Before you start

Before starting, take the chicken out of the fridge and let it sit at room temperature for about 15 minutes (no more than 30). Pat it dry with paper towels. Cook the fettuccine according to package directions, reserving about 1 cup of pasta water before draining.

Grate the parmesan cheese and zest the lemon. Mince the garlic and chop the parsley. Have all ingredients measured and within reach, as the cooking moves quickly once you start.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Pat the chicken cutlets dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, black pepper, and salt. Rub the spice mixture evenly over both sides of the chicken. Drizzle with the olive oil and rub to coat.
   Look for The chicken is evenly coated with the reddish-brown spice rub.
   Tip Use a light hand with the salt, as the parmesan later adds saltiness.
2. 2Sear the Chicken
   Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer (work in batches if needed). Cook for about 3 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
   Look for The chicken is golden brown on both sides and the thickest part registers 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the pan; if the chicken steams instead of sears, it won't develop that charred crust.

The chicken should be golden brown on both sides with a slightly charred crust. The interior should be cooked through, reaching 165°F (74°C).

The pan will have browned bits stuck to the bottom, which will flavor the sauce. If the chicken isn't browned, let it cook a bit longer on each side. Once done, transfer to a plate and set aside.

Build the Sauce

3. 3Melt Butter and Bloom Garlic
   Reduce the heat to medium. Add the unsalted butter to the same skillet. Once melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly. Add the minced garlic and lemon juice, and cook for another minute until fragrant.
   Look for The mixture is bubbling and smells richly of garlic and lemon.
   Tip Whisk continuously to prevent the flour from clumping or burning.
4. 4Make the Creamy Sauce
   Whisk in the grated parmesan cheese and lemon zest. Continue whisking until the cheese is fully melted and the sauce is smooth and creamy. If the sauce seems too thick, loosen it with a splash of pasta water.
   Look for The sauce is thick, glossy, and coats the back of a spoon.
   Tip Use freshly grated parmesan; pre-shredded varieties often contain anti-caking agents that prevent smooth melting.

The butter should be fully melted and foaming. When you add the flour and whisk, it will form a paste—cook it for 1 minute to remove the raw flour taste. The garlic and lemon juice will sizzle and become fragrant. The sauce will start to thicken as the parmesan melts. It should be smooth, glossy, and coat the back of a spoon.

Toss and Serve

5. 5Combine Pasta and Chicken
   Add the boiled fettuccine and the sliced seared chicken to the skillet. Toss everything together with tongs until the pasta and chicken are evenly coated in the sauce. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
   Look for The pasta is glossy and the chicken slices are warmed through.
   Tip If the sauce tightens up, add a few tablespoons of reserved pasta water to loosen it.
6. 6Garnish and Serve
   Remove the skillet from the heat. Sprinkle with chopped parsley and arrange lemon wheels on top. Serve immediately, twirling a forkful of pasta to capture the creamy sauce.
   Look for The dish is bright with green parsley and yellow lemon wheels.
   Tip The lemon wheels are meant to be squeezed over the pasta at the table for an extra hit of citrus.

The pasta and chicken should be evenly coated with the sauce, which should cling to the noodles rather than pooling at the bottom. The chicken slices should be warmed through. The dish should look vibrant with the green parsley and yellow lemon wheels. Serve immediately to enjoy the best texture and flavor.

Common mistakes

One common mistake is overcrowding the pan when searing the chicken, which causes it to steam rather than brown. Another is adding the parmesan over high heat, which can cause it to clump or become stringy—keep the heat low and whisk constantly.

Using pre-shredded parmesan often leads to a gritty sauce. Also, don't skip the lemon zest; it adds a fragrant citrus note that juice alone can't provide. If the sauce seems too thick, remember to use the reserved pasta water—it's the perfect fix.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the juices run clear. The sauce is ready when it coats the back of a spoon and the parmesan is fully melted.

The pasta should be al dente—tender but still slightly firm to the bite. When everything is combined, the pasta should be glossy and the chicken warmed through. Taste and adjust seasoning with salt and pepper before serving.

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