Lemon Garlic Chicken Alfredo Ready in 15 Minutes Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil for the pasta. Have all ingredients measured and ready: chicken halved, garlic minced, lemon juiced and zested, parmesan grated.

This dish moves quickly, so preparation is key. Make sure the skillet is large enough to hold the chicken and later the sauce. If using a smaller pan, cook the chicken in batches to avoid steaming.

Instructions

Sear the Chicken

1. 1Season and Sear the Chicken
   Season the halved chicken breasts on both sides with smoked paprika, garlic powder, salt, and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and sear for 4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
   Look for The chicken should be deeply caramelized on the outside and reach an internal temperature of 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Sauté the Garlic
   Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
   Look for The garlic should be aromatic but not browned.
   Tip Stir constantly to prevent the garlic from burning.

The chicken should be golden brown on both sides and cooked through to 165°F (74°C). The skillet will have browned bits and aromatic seasonings.

The garlic should be fragrant but not burnt. This phase sets the foundation for the sauce's flavor.

Build the Sauce and Cook Pasta

3. 3Make the Lemon Garlic Cream Sauce
   Pour the heavy cream into the skillet with the garlic. Add the lemon juice and lemon zest. Whisk to combine. Bring to a gentle simmer, then reduce the heat to low. Gradually whisk in the grated parmesan cheese until the sauce is smooth and slightly thickened.
   Look for The sauce should be velvety and coat the back of a spoon.
   Tip Keep the heat low to avoid curdling the cream.
4. 4Cook the Fettuccine
   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 firm to the bite.
   Tip Reserve pasta water to loosen the sauce if needed.
5. 5Toss Pasta with Sauce
   Add the drained fettuccine to the skillet with the sauce. Toss vigorously to coat each strand. If the sauce is too thick, add a splash of reserved pasta water until it reaches the desired consistency.
   Look for The pasta should be glossy and coated with the sauce.
   Tip Use tongs for easy tossing.

The cream sauce should be smooth and slightly thickened, with the parmesan fully melted. The pasta should be al dente and drained, with reserved water on hand. The sauce should coat a spoon and have a bright lemon aroma.

Combine and Serve

6. 6Top with Chicken and Serve
   Slice the seared chicken breasts and arrange them over the pasta. Sprinkle with cracked black pepper and fresh parsley. Serve immediately.
   Look for The chicken should be juicy and the pasta hot.
   Tip For extra lemon flavor, add a little more zest before serving.

The pasta should be glossy and evenly coated with the sauce. The chicken slices should be tender and juicy, arranged over the top. The dish should look vibrant with parsley and cracked pepper, and smell rich and lemony.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to ensure it reaches 165°F (74°C) but not beyond. Another pitfall is adding the parmesan over high heat, which can cause it to clump or separate.

Keep the heat low when whisking in the cheese. Also, avoid cooking the pasta too far ahead; it should be added to the sauce immediately after draining.

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 coat the back of a spoon and be slightly thickened.

The pasta should be al dente—tender but with a slight bite. When tossed with the sauce, it should look glossy and well-coated. Taste and adjust seasoning with salt and pepper if needed.

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