Lemon Garlic Chicken Alfredo Ready in 15 Minutes Tips, FAQ & printable recipe

Tips for success

For the best sear, pat the chicken dry with paper towels before seasoning. Moisture on the surface prevents browning. Also, let the chicken rest for a few minutes after cooking before slicing to retain its juices. If you like extra lemon flavor, add a little more zest just before serving.

To keep the sauce creamy, always whisk in the parmesan slowly over low heat. If the sauce thickens too much after adding the pasta, loosen it with a splash of the reserved pasta water. This also helps the sauce cling to the noodles. Serve immediately for the best texture.

Variations

• Shrimp Alfredo: Replace the chicken with 1 lb of peeled shrimp. Sear the shrimp for 2-3 minutes per side until pink and cooked through, then set aside and follow the same steps for the sauce. Add the shrimp back at the end.
• Vegetable Alfredo: Omit the chicken and add 2 cups of sautéed mushrooms, spinach, or broccoli. Sauté the vegetables in the skillet after the garlic, then proceed with the sauce. This is a great meatless option.
• Spicy Alfredo: Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat. You can also use spicy Italian sausage instead of chicken, cooking it thoroughly to 160°F (71°C).
• Herb Alfredo: Stir in 2 tablespoons of chopped fresh basil or thyme along with the parsley. This adds an extra layer of freshness that complements the lemon.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to restore the sauce's texture.

Freezer

This dish can be frozen for up to 2 months, but the sauce may separate upon thawing.

Reheat

Reheat individual portions in the microwave or on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen it.

The pasta will absorb some sauce, so you may want to add extra cream or water when reheating.

The sauce can be made a day ahead and refrigerated. Reheat it gently before tossing with freshly cooked pasta. The chicken can also be cooked ahead and sliced, then reheated in the sauce.

However, the pasta is best cooked fresh. If making ahead, store the components separately and combine just before serving.

Serving ideas

Serve this lemon garlic chicken Alfredo immediately after tossing, while the sauce is creamy and the chicken is warm. A sprinkle of fresh parsley and cracked pepper adds color and brightness.

For a complete meal, pair it with a simple green salad or garlic bread. The richness of the dish pairs well with a crisp white wine like Pinot Grigio.

For a more substantial presentation, arrange the sliced chicken over the pasta in a fanned pattern and garnish with lemon zest.

This dish is satisfying on its own, but a side of roasted vegetables or a light arugula salad can balance the creaminess. Leftovers can be portioned into lunch containers for an easy next-day meal.

Frequently asked questions

Recipe card

Lemon Garlic Chicken Alfredo Ready in 15 Minutes

Prep 5 minCook 10 minTotal 15 minServes 4

Ingredients

• 1 lb boneless, skinless chicken breasts, halved horizontally
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 2 cups heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 cup grated parmesan cheese
• 12 oz fettuccine pasta
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Slice the seared chicken breasts and arrange them over the pasta. Sprinkle with cracked black pepper and fresh parsley. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

45 g

Fat

42 g

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