Community recipe
Creamy Lemon-Garlic Chicken Alfredo
A from-scratch Italian-American chicken Alfredo featuring tender seared chicken, roasted garlic, silky Parmesan cream sauce, fettuccine, and a bright lemon-parsley finish. Ready in under an hour with standard kitchen equipment.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1 bulb roasted garlic
- 1 tsp olive oil
- 680 g boneless, skinless chicken breasts
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 340 g fettuccine
- 240 ml pasta cooking water
- 4 tbsp unsalted butters
- 360 ml heavy creams
- 100 g finely grated parmesan cheeses
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp fresh parsleies, chopped
Make it
Instructions
- 01
Roast the garlic
Heat the oven to 400°F. Place 1 bulb bulb roasted garlic on foil, drizzle it with 1 tsp olive oil, wrap it tightly, and roast until the cloves are soft and golden, about 25 minutes. Cool briefly, then squeeze the roasted cloves from their skins and mash them into a paste.
- 02
Season and sear the chicken
While the garlic roasts, pat 680 g boneless, skinless chicken breast dry and season it with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken until deeply browned and cooked through, about 5–7 minutes per side, reaching 165°F internally. Transfer it to a board, rest for 5 minutes, and slice.
- 03
Cook the pasta
Bring a large pot of water to a boil. Add 340 g fettuccine and cook according to the package directions until al dente. Before draining, reserve 240 ml pasta cooking water, then drain the pasta.
- 04
Build the Alfredo sauce
Return the skillet to medium heat and melt 4 tbsp unsalted butter. Stir in the roasted-garlic paste, then pour in 360 ml heavy cream. Simmer gently for 3–4 minutes; do not boil hard. Whisk in 100 g finely grated parmesan cheese until smooth, then season with 0.25 tsp kosher salt and 0.25 tsp black pepper. Loosen with reserved pasta water as needed.
- 05
Toss and finish
Add the drained fettuccine to the sauce and toss until coated, adding reserved pasta water a splash at a time if needed. Stir in 1 tbsp lemon juice and 2 tbsp fresh parsley, chopped. Slice the rested chicken and arrange it over the pasta. Serve immediately with extra Parmesan if desired.
