Lemon Garlic Chicken Alfredo Ready in 30 Minutes Step-by-step instructions

Before you start

Before you start, pat the chicken dry and bring it to room temperature (about 20 minutes out of the fridge is fine). Measure out all ingredients and have them ready.

Put a pot of salted water on to boil for the pasta. Have a plate ready for the cooked chicken, and a ladle or measuring cup to reserve pasta water.

Instructions

Searing and Boiling

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 breasts. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and 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. Transfer the chicken to a plate and let it rest while you prepare the sauce.
   Look for The chicken is deeply browned and feels firm to the touch, with juices running clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if necessary 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. 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 more pasta water than you think you need; it is the secret to a silky sauce.

At the end of this phase, the chicken is golden brown on both sides and cooked through. The pasta is al dente and drained, with a cup of starchy water reserved.

The kitchen smells of smoked paprika and garlic, and the chicken is resting on a plate, juices pooling underneath.

Creamy Sauce and Toss

3. 3Make the Lemon Garlic Cream Sauce
   In the same skillet used for the chicken, reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and add the lemon zest and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the sauce cook for 2-3 minutes until it slightly thickens.
   Look for The sauce is smooth and coats the back of a spoon, with a fragrant garlic and lemon aroma.
   Tip Do not let the cream boil vigorously; a gentle simmer keeps the sauce from curdling.
4. 4Combine Pasta and Sauce
   Add the cooked fettuccine to the skillet with the sauce. Toss vigorously with tongs to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Stir in the grated Parmesan cheese and half of the chopped parsley. Continue tossing until the cheese is melted and the sauce is glossy and clings to the pasta.
   Look for The pasta is evenly coated in a creamy, glossy sauce that clings without being heavy.
   Tip Toss with confidence; the motion helps emulsify the sauce and pasta water.

The sauce is smooth and pale yellow from the lemon, with visible flecks of garlic and zest. It coats the back of a spoon. The pasta is added and tossed until every strand is glossy. The Parmesan has melted into the sauce, making it slightly thicker and creamy.

Finishing and Serving

5. 5Slice and Top the Chicken
   Slice the rested chicken breasts into 1/2-inch thick slices. Arrange the slices over the pasta. Sprinkle with the remaining parsley and finish with a generous crack of black pepper and a little extra lemon zest if desired.
   Look for The chicken slices are juicy and caramelized, and the pasta is topped with fresh herbs and pepper.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Slicing against the grain ensures tender pieces.

The chicken slices are arranged on top, their caramelized edges contrasting with the creamy pasta. Fresh parsley and cracked pepper add color and aroma. The dish looks glossy and inviting, and a forkful twirls easily, catching the sauce and herbs.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a thermometer and pull it from the pan at 165°F (74°C). Another is letting the cream boil too hard, which can cause it to curdle.

Keep the heat at a gentle simmer. Also, don't skip the pasta water—it is essential for loosening the sauce to the right consistency.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be al dente, meaning it is tender but still has a slight bite.

The sauce should coat the back of a spoon and be smooth and glossy. When you twirl a forkful, the pasta should hold the sauce without dripping excessively.

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