Lemon Garlic Chicken Alfredo: Quick One-Pan Pasta Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the lemon, roll it on the counter before juicing and zesting. Use a microplane for the zest, being careful to avoid the bitter white pith.

When searing the chicken, don't move it too soon; let it develop a golden crust before flipping. If the skillet is crowded, sear in batches to avoid steaming the chicken.

For a more indulgent sauce, add a splash of white wine after searing the chicken, letting it reduce before adding the cream.

If you prefer a thicker sauce, let it simmer a minute longer, or stir in a tablespoon of grated Parmesan (though the video doesn't include cheese, it's a common addition). Taste and adjust seasoning with salt and pepper before serving.

Variations

• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms in the skillet after removing the chicken, until golden and tender. Proceed with the sauce, and the mushrooms add an earthy depth that pairs well with the lemon.
• Spicy Kick: Add 1/2 tsp red pepper flakes with the paprika for a subtle heat that balances the creamy sauce. Increase to 1 tsp for a spicier version.
• Parmesan Finish: Stir in 1/2 cup grated Parmesan cheese with the cream sauce for a richer, more traditional Alfredo flavor. This is optional and not shown in the video, but it's a popular addition.
• Vegetable Swap: Replace the chicken with 2 cups of roasted broccoli or sautéed spinach for a vegetarian version. Keep the same seasoning and sauce, and cook the vegetables until just tender.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to restore the sauce's creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or water to loosen the sauce. Stir frequently until heated through, about 5 minutes.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; when reheating, add a splash of milk or chicken broth to loosen it. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in 30-second bursts.

The chicken can be seasoned and refrigerated up to 24 hours in advance. The pasta can be cooked a day ahead and tossed with a little olive oil to prevent sticking. The sauce is best made fresh, but it can be prepared and kept in the fridge for up to 2 days; reheat it gently before tossing with the pasta.

Serving ideas

Serve the lemon garlic chicken Alfredo immediately, straight from the skillet, with extra lemon wedges on the side for squeezing over the top.

A sprinkle of fresh parsley and cracked black pepper adds color and a hint of freshness. Pair it with a crisp green salad tossed with a simple vinaigrette to cut through the richness.

For a complete Italian-American meal, add garlic bread or a warm baguette to soak up any extra sauce. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the lemon and cream beautifully.

This dish is hearty enough to stand alone, but it also welcomes a side of roasted vegetables like asparagus or broccoli.

Frequently asked questions

Recipe card

Lemon Garlic Chicken Alfredo: Quick One-Pan Pasta

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

48 g

Fat

38 g

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