Lemon Garlic Chicken Alfredo

Passos11

1. 1

   Pas 1. Marinate the chicken

   30 min

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

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2. 2

   Pas 2. Boil the fettuccine

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

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3. 3

   Pas 3. Cook the chicken

   9 min

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

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4. 4

   Pas 4. Make the roux

   35s

   Remove the chicken in the same pan add butter once the butter is melted. Add the all purpose flour. Whisk constantly for 30-40 sec to cook out the raw taste (do not brown).

   farina de blatmantega
5. 5

   Pas 5. Add the cream and seasonings

   Add in heavy whipping cream. Mix and add salt, garlic powder, black pepper, Italian seasoning, dried parsley.

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6. 6

   Pas 6. Simmer the sauce

   3m 30s

   Simmer gently for 3–4 minutes, stirring, until slightly thickened.

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7. 7

   Pas 7. Stir in Parmesan

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

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8. 8

   Pas 8. Add lemon zest and juice

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

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9. 9

   Pas 9. Toss pasta with sauce

   Add cooked fettuccine to the sauce. Add ¼ cup at a time, as needed. Toss gently, adding reserved pasta water a little at a time until the sauce is silky and coats the pasta beautifully.

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10. 10

    Pas 10. Add the chicken

    1m 30s

    Add sliced chicken and toss again. Simmer on low for 1–2 minutes to let everything come together.

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11. 11

    Pas 11. Garnish and serve

    Garnish with extra Parmesan, parsley, or a pinch of black pepper.

    Optional: a tiny drizzle of olive oil or butter on top for extra gloss.

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