Lemon garlic chicken Alfredo

Étapes8

1. 1

   Étape 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.

   blanc de pouletselpaprika fuméail en poudre1 c.à.c. de 2 c.à.c.poivre noir0.5 c.à.c. de 1 c.à.c.
2. 2

   Étape 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.

   eau de cuisson des pâtes
3. 3

   Étape 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.

   blanc de poulet
4. 4

   Étape 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.

   beurrefarine de blé
5. 5

   Étape 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.

   crème entièreselail en poudre1 c.à.c. de 2 c.à.c.poivre noir0.5 c.à.c. de 1 c.à.c.herbes italiennespersil
6. 6

   Étape 6. Stir in Parmesan

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

7. 7

   Étape 7. Add lemon

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

   zeste de citronjus de citronsel
8. 8

   Étape 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.

   eau de cuisson des pâtesblanc de poulethuile d'olive