Lemon garlic chicken Alfredo

Passos8

1. 1

   Pas 1. Marinate the chicken

   30 min

   Pat the chicken dry and season it with salt, black pepper, garlic powder and smoked paprika. Add 1 tbsp oil and mix well. Let it marinate for 30 minutes.

   pit de pollastrepebre vermell fumatall en pols1 cdta de 2 cdtapebre negre0.5 cdta de 1 cdta
2. 2

   Pas 2. Cook the fettuccine

   Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente. Reserve 1 cup pasta water, then drain.

3. 3

   Pas 3. Sear the chicken

   9 min

   In a pan, add 2 tbsp oil and the marinated chicken. Cook for 4–5 minutes per side on medium-high heat, depending on thickness.

   pit de pollastre
4. 4

   Pas 4. Make the roux

   35s

   Remove the chicken from the pan. Add the butter, and once melted, add the all-purpose flour. Whisk constantly for 30–40 seconds to cook out the raw taste, without browning.

   mantegafarina de blat
5. 5

   Pas 5. Add the cream

   3m 30s

   Add the heavy whipping cream. Mix in salt, garlic powder (1 tsp), black pepper (1/2 tsp), Italian seasoning and dried parsley. Simmer gently for 3–4 minutes, stirring, until slightly thickened.

   nata per muntarall en pols1 cdta de 2 cdtapebre negre0.5 cdta de 1 cdtaherbes italianesjulivert
6. 6

   Pas 6. Stir in Parmesan

   Reduce the heat to low, then stir in the Parmesan cheese until melted and smooth.

   parmesà
7. 7

   Pas 7. Add lemon

   Add the lemon zest and lemon juice. Taste and adjust salt or lemon if needed.

   pell de llimonasuc de llimona
8. 8

   Pas 8. Toss the pasta

   1m 30s

   Add the cooked fettuccine to the sauce. Add pasta water a little at a time, tossing gently until the sauce is silky and coats the pasta. Add the sliced chicken and toss again. Simmer on low for 1–2 minutes.

   Add the optional olive oil or butter on top for extra gloss.

   pit de pollastreoli d'oliva