Lemon garlic chicken Alfredo

Passaggi8

1. 1

   Passaggio 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.

   petto di pollosalepaprika affumicataaglio in polvere1 cucch. di 2 cucch.pepe nero0.5 cucch. di 1 cucch.
2. 2

   Passaggio 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

   Passaggio 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.

   petto di pollo
4. 4

   Passaggio 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.

   burrofarina di grano
5. 5

   Passaggio 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.

   panna da montaresaleaglio in polvere1 cucch. di 2 cucch.pepe nero0.5 cucch. di 1 cucch.erbe italianeprezzemolo
6. 6

   Passaggio 6. Stir in Parmesan

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

   parmigiano
7. 7

   Passaggio 7. Add lemon

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

   scorza di limonesucco di limonesale
8. 8

   Passaggio 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.

   petto di polloolio d'oliva