Quick Lemon Garlic Chicken Alfredo with Fettuccine Step-by-step instructions

Before you start

Before starting, pat the chicken dry and let it sit at room temperature for up to 30 minutes. Measure out all the spices, grate the Parmesan, mince the garlic, and zest and juice the lemon.

Bring a large pot of salted water to a boil for the pasta. Have a colander ready for draining. The sauce comes together quickly, so having everything prepped makes the process smooth.

Instructions

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 breasts. 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 chicken is done when it reaches 165°F (74°C) in the thickest part.
   Look for The chicken is deeply browned on both sides and feels firm to the touch.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not move the chicken while searing—let it develop a golden crust.
2. 2Cook the Fettuccine
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta in a colander and set aside.
   Look for The pasta is tender but still has a slight bite.
   Tip Save some pasta water—it helps loosen the sauce later.

The chicken should be golden brown on both sides with an internal temperature of 165°F. The pasta is cooked al dente and drained.

The skillet still has those flavorful browned bits—don't wipe them out. The kitchen smells of smoky paprika and garlic.

Build the Sauce

3. 3Make the Lemon Garlic Cream Sauce
   In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest and lemon juice. Cook for 2–3 minutes, stirring occasionally, until the sauce slightly thickens. Reduce the heat to low and whisk in the grated Parmesan until melted and smooth.
   Look for The sauce is smooth, glossy, and coats the back of a spoon.
   Tip Keep the heat low after adding the cream to prevent curdling.
4. 4Toss the Pasta in the Sauce
   Add the drained fettuccine to the skillet with the sauce. Use tongs to toss the pasta, coating every strand with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the desired consistency.
   Look for The pasta is fully coated and the sauce clings to every strand.
   Tip Toss vigorously to emulsify the sauce and pasta water.

The garlic is fragrant, the cream is simmering gently, and the Parmesan has melted into a smooth, glossy sauce. It should coat the back of a spoon. The lemon adds a bright, fresh note that balances the richness.

Toss and Top

5. 5Slice the Chicken and Assemble
   Slice the rested chicken breasts into strips. Place the dressed pasta on a serving platter or divide among plates. Top with the sliced chicken and sprinkle with fresh parsley and cracked black pepper. Finish with a little extra lemon zest if desired.
   Look for The chicken slices are juicy and the pasta is glossy.
   Tip Slice the chicken against the grain for tender pieces.

The pasta is fully coated with the sauce, the chicken slices are arranged on top, and the dish is finished with parsley, cracked pepper, and lemon zest. The presentation is glossy and inviting, ready to serve.

Common mistakes

A common mistake is overcooking the chicken, which makes it dry. Use a meat thermometer to be precise. Another is adding the cream to a too-hot pan, which can cause it to curdle—keep the heat moderate.

Skipping the pasta water is also a missed opportunity; it's the secret to a silky sauce. Finally, don't rinse the pasta after draining—the starch helps the sauce adhere.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The pasta should be al dente—tender but still firm to the bite. The sauce is ready when it coats the back of a spoon and lightly thickens.

When you toss the pasta, the sauce should cling to the noodles without being runny. If it seems thin, cook for another minute; if too thick, add a splash of pasta water.

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