Ingredients You’ll Need
- For the Chicken
- 1 chicken breast, halved lengthwise into even thickness
- Salt to taste
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper powder
- 1 tablespoon oil for marinating
- 2 tablespoons oil for cooking
- For the Sauce
- 1 1/2 tablespoons all-purpose flour
- 5 tablespoons butter
- 1 1/2 cups heavy whipping cream, room temperature
- Salt to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- To Assemble
- 9 oz fettuccine
- 1 cup reserved pasta water
How to Make It
1. Marinate the Chicken: Pat the chicken breast dry with paper towels and season it with salt, black pepper, garlic powder, and smoked paprika. Add the tablespoon of oil and mix everything together really well. Let it marinate for 30 minutes.
2. Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to package directions. Before draining, reserve 1 cup of the pasta water – you’ll need it later. Drain the pasta and set aside.
3. Cook the Chicken: Heat the 2 tablespoons of oil in a large pan over medium-high heat. Add the marinated chicken and cook for 4 to 5 minutes per side, depending on thickness, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Start the Alfredo Sauce: In the same pan, add the butter and let it melt. Once melted, add the flour and whisk constantly for 30 to 40 seconds to cook out the raw flour taste – don’t let it brown. Pour in the heavy cream and mix well.
5. Season and Thicken the Sauce: Add the salt, garlic powder, black pepper, Italian seasoning, and dried parsley to the cream mixture. Stir everything together and let it simmer gently for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly.
6. Add Cheese and Lemon: Reduce the heat to low and stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth. Add the lemon zest and lemon juice. Taste and adjust the salt or lemon if needed.
7. Combine with Pasta: Add the cooked fettuccine to the sauce. Toss gently, adding the reserved pasta water about 1/4 cup at a time until the sauce is silky and coats the pasta beautifully. You might not need all of it.
8. Add Chicken and Finish: Slice the cooked chicken and add it to the pasta. Toss everything together and let it simmer on low for 1 to 2 minutes so all the flavors come together.
9. Serve: Garnish with extra Parmesan cheese, fresh or dried parsley, or a pinch of black pepper. For extra richness, drizzle a tiny bit of olive oil or melted butter on top. Serve hot and enjoy!
Extra Information
- Halving the chicken breast lengthwise helps it cook evenly and more quickly.
- Make sure the heavy cream is at room temperature so the sauce doesn’t break when you add it.
- The pasta water is key – it helps the sauce cling to the pasta and makes it silky smooth.
- Freshly grated Parmesan melts better than pre-shredded and tastes so much better!
- The lemon adds a bright, fresh flavor that cuts through the richness of the Alfredo sauce.
Essential Tools
- Large pot for pasta
- Large skillet or pan
- Whisk
- Tongs or pasta fork
- Grater for Parmesan