Lemon Garlic Chicken Alfredo: Quick One-Pan Pasta Step-by-step instructions

Before you start

Before starting, bring the chicken breasts to room temperature for about 15 minutes (no more than 30 minutes total out of the fridge). Pat them dry with paper towels to ensure a good sear. Measure out all the spices and have them in a small bowl.

Cook the pasta in well-salted water; reserve some pasta water before draining. Have the heavy cream, lemon juice, and zest measured and ready. The entire dish comes together quickly, so having everything prepped makes the process smooth.

Instructions

Phase 1: Sear and Boil

1. 1Season and Sear the Chicken
   Pat the chicken breasts dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture all over the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. When the butter is foaming, add the chicken breasts. Cook for 4 minutes per side, until golden brown and caramelized. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer.
   Look for The chicken is golden brown on both sides and feels firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; cook in batches if needed to get a good sear.
2. 2Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, usually about 8 to 10 minutes. Reserve about 1 cup of pasta water before draining. Drain the pasta and set it aside.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Reserve the pasta water; it helps loosen the sauce if it gets too thick.

The chicken should be golden brown on both sides with a caramelized crust, and the internal temperature should read 165°F (74°C).

The fettuccine is al dente, with a slight chew in the center. The kitchen smells of smoked paprika and garlic, and the chicken rests on a cutting board, ready to be sliced.

Phase 2: Creamy Sauce

3. 3Make the Lemon Garlic Cream Sauce
   In the same skillet used for the chicken, reduce the heat to medium. Add the heavy cream and lemon juice, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the lemon zest and let the sauce cook for 2 to 3 minutes, until it thickens slightly.
   Look for The sauce is smooth and coats the back of a spoon.
   Tip Keep the heat low to prevent the cream from curdling.
4. 4Toss the Pasta with the Sauce
   Add the drained fettuccine to the skillet with the sauce. Use tongs to toss the pasta until every strand is coated with the creamy lemon garlic sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach the desired consistency.
   Look for The pasta is glossy and evenly coated with the sauce.
   Tip Toss gently to avoid breaking the pasta strands.

The sauce is smooth and pale yellow from the lemon, with a gentle bubble at the edges. It coats the back of a spoon, and the lemon zest flecks throughout. The pasta is tossed in, each strand glistening with the creamy coating. The aroma is rich and citrusy, with a hint of butter.

Phase 3: Assemble and Serve

5. 5Slice the Chicken and Top the Pasta
   Slice the rested chicken breasts into thin strips against the grain. Arrange the sliced chicken on top of the pasta. Sprinkle with the chopped parsley and finish with a few cracks of black pepper.
   Look for The chicken slices are juicy and the parsley adds a fresh green contrast.
   Tip Slicing against the grain keeps the chicken tender.

The sliced chicken fans over the creamy pasta, with fresh parsley adding a pop of green. The dish is glossy and inviting, with cracked pepper on top. The sauce clings to the pasta, and the chicken is juicy and tender. The plate is ready for the table, warm and aromatic.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a thermometer to ensure it reaches 165°F (74°C) but not beyond. Another pitfall is letting the cream sauce boil too vigorously, which can cause it to curdle; keep it at a gentle simmer.

Finally, don't rinse the pasta after draining—the starch helps the sauce adhere. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

How to tell it’s done

The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C). The sauce should coat the back of a spoon and have a silky, glossy appearance. The pasta should be al dente—tender but still firm to the bite.

When you twirl a forkful, the sauce should cling to the noodles without pooling at the bottom of the pan. The dish is best served immediately, with a final crack of black pepper and a sprinkle of lemon zest if desired.

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