Lemon Garlic Chicken Alfredo with Smoked Paprika Step-by-step instructions

Before you start

Before starting, pat the chicken dry and bring it to room temperature for about 15 minutes. Measure out all ingredients: the spices, olive oil, butter, flour, garlic, lemon juice and zest, cream, and pasta water.

Grate the parmesan cheese and set it aside. Cook the fettuccine according to package directions in salted water, reserving 1/2 cup of the pasta water before draining. Have a large skillet, tongs, and a whisk ready to go.

Instructions

Sear and Slice

1. 1Season and Sear the Chicken
   Pat the chicken breast cutlets dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, black pepper, and salt. Rub the spice mixture all over both sides of the chicken, then drizzle with 1 tbsp olive oil and massage it in. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in a single layer. Sear for 3 minutes per side, until golden brown and charred in spots, and the internal temperature reaches 165°F (74°C).
   Look for The chicken is golden brown with a slight char and feels firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; if needed, sear in two batches to ensure a good crust.
2. 2Slice the Chicken
   Once the chicken has rested, slice it into thin strips against the grain. Set aside. The chicken should be juicy and cooked through, with no pink in the center.
   Look for Slices are evenly sized and the interior is opaque white.
   Tip Letting the chicken rest before slicing keeps the juices locked in.

The chicken cutlets are golden brown with a slight char and have reached 165°F (74°C). They rest on a cutting board, releasing juices. The kitchen smells of smoked paprika and garlic. The sliced chicken is set aside, ready to be added later.

Build the Sauce

3. 3Build the Cream Base
   In the same skillet, reduce the heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom of the pan. Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the lemon juice and whisk to combine, then slowly whisk in the heavy cream and reserved pasta water.
   Look for The sauce is smooth, lightly thickened, and smells of garlic and lemon.
   Tip Whisk constantly when adding the cream to avoid lumps.
4. 4Melt in the Parmesan and Zest
   Reduce the heat to low. Add the grated parmesan cheese in small handfuls, whisking after each addition until fully melted and smooth. Stir in the lemon zest. Taste the sauce and adjust the seasoning with salt and pepper if needed. The sauce should be velvety and coat the back of a spoon.
   Look for The cheese is fully melted and the sauce is glossy and creamy.
   Tip Grate the parmesan fresh from a block for the smoothest melt.

The sauce is smooth and lightly thickened, with a pale golden color from the butter and parmesan. It smells intensely of garlic and lemon. The parmesan has melted completely, leaving no lumps. The sauce coats the back of a spoon.

Combine and Serve

5. 5Combine Pasta and Chicken
   Add the boiled fettuccine and sliced chicken to the skillet. Use tongs to toss everything together, coating the pasta and chicken evenly with the sauce. Cook for 1–2 minutes, tossing gently, until the pasta absorbs some of the sauce and everything is heated through.
   Look for The pasta is well coated and the chicken is evenly distributed.
   Tip Toss with tongs rather than stirring to keep the pasta strands intact.
6. 6Garnish and Serve
   Remove the skillet from the heat. Garnish with chopped parsley and fresh lemon wheels. Serve immediately, twirling the creamy fettuccine onto plates or into bowls. Make sure the chicken is piping hot throughout.
   Look for The dish is brightened with green parsley and yellow lemon wheels.
   Tip Squeeze a lemon wheel over the pasta just before eating for extra brightness.

The pasta and chicken are evenly coated with the creamy sauce. The dish is glossy and fragrant, with flecks of parsley and bright lemon wheels on top.

The sauce clings to the fettuccine, and the chicken is juicy and tender. Serve immediately.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to check for 165°F (74°C) and remove it from the pan immediately.

Another is adding the parmesan too quickly or over high heat, which can cause it to clump. Add it gradually over low heat, whisking constantly. Also, don't skip the pasta water—it helps the sauce adhere to the pasta.

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 is done when it coats the back of a spoon and is slightly thickened, but still pourable.

The pasta should be al dente and well coated with the sauce. Everything should be hot and steamy when served.

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