Creamy Lemon Garlic Chicken Alfredo

Instructions

1. 1

   Bring 3 liters water to a boil in a large pot. Add 1½ teaspoons salt and the fettuccine. Cook according to the package directions until al dente. Reserve 1 cup cooking water, then drain.

2. 2

   Meanwhile, halve the chicken breasts horizontally into thin cutlets. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Heat the olive oil in a large, deep skillet over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through, 165°F/74°C. Transfer to a plate.

3. 3

   Finely mince the garlic and finely grate the Parmesan. Reduce the skillet heat to medium-low and add the butter. Once melted, add the garlic and stir for 30 seconds. Pour in the cream, scraping up the browned bits, and gently simmer for 3–4 minutes.

4. 4

   Turn the heat to low. Stir in the Parmesan a handful at a time, followed by ¼ cup reserved pasta water and the remaining ¼ teaspoon black pepper. Slice the chicken, then add it and any resting juices to the sauce with the drained pasta. Toss gently for 1–2 minutes, adding more reserved pasta water a splash at a time until the sauce coats the pasta.

5. 5

   Remove from the heat and stir in the lemon zest and lemon juice. Divide among four bowls and serve immediately.