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Lemon Pepper Chicken Alfredo Fettuccine Recipe
Ben Carraoli

Lemon Pepper Chicken Alfredo Fettuccine Recipe

There’s something about creamy pasta that just brings comfort to the table. I made this lemon pepper chicken alfredo fettuccine one evening, and I was surprised how easy—and flavorful—it turned out. The zesty lemon paired with creamy alfredo sauce and tender chicken was beyond delicious.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Calories: 477
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts – Use fresh not frozen. It sears better and holds flavor longer.
  • 1 tsp grated lemon zest – Fresh zest brightens the whole dish. Avoid bottled zest.
  • 1 tsp ground black pepper – Adds bold flavor. Fresh cracked pepper gives the best taste.
  • ½ tsp salt – Enhances the chicken seasoning without overpowering.
  • 3 tbsp unsalted butter – Divided use. Unsalted gives you better control over saltiness.
  • 1 tbsp olive oil – Helps sear the chicken and adds flavor depth.
  • 1 tbsp fresh lemon juice – Adds tangy freshness after the chicken cooks.
  • 2 garlic cloves minced – Use fresh cloves, not pre-minced, for the best aroma.
  • 2 tbsp all-purpose flour – Thickens the alfredo sauce smoothly.
  • 1½ cups 2% or skim milk – Lightens up the sauce without losing creaminess.
  • ½ cup heavy whipping cream – Adds that luscious richness to the sauce.
  • ½ cup grated Parmesan cheese – Freshly grated is key. Pre-shredded can be grainy.
  • 1 lb linguine pasta – Cook al dente so it doesn’t get mushy when mixed.
  • ½ cup reserved pasta water – Helps adjust sauce consistency.
  • 2 tbsp chopped fresh parsley – For a pop of color and freshness.
  • Extra lemon zest and Parmesan – Optional but perfect for serving.

Method
 

  1. Start by slicing the chicken breasts in half horizontally so you get four thin cutlets. In a small bowl, mix lemon zest, salt, and pepper. Rub this zesty seasoning all over the chicken. This adds a punch of bright flavor right at the start.
  2. Heat 1 tablespoon of butter and olive oil in a skillet over medium-high heat. Add the seasoned chicken and sear each side for 3–4 minutes until golden brown and fully cooked (165°F inside). Once done, brush them with lemon juice while they rest. This keeps the chicken juicy and infuses it with fresh flavor.
  3. Wipe out the skillet and melt the remaining 2 tablespoons of butter. Add the garlic and sauté for about a minute until it smells amazing. Sprinkle in the flour and stir—it’ll look a bit thick. This roux is what will make your sauce rich and smooth.
  4. Slowly pour in your milk and cream while whisking nonstop. This keeps the sauce silky and lump-free. Keep cooking on medium heat, stirring every so often until it’s thick and bubbly.
  5. Remove the sauce from heat and stir in Parmesan cheese. It’ll melt right in. Now fold in your cooked linguine. Add a splash of pasta water if the sauce feels too thick. Season with extra salt and pepper if needed.
  6. Slice your chicken into thin strips and place them on top of the creamy pasta. Sprinkle with parsley, more lemon zest, and extra Parmesan for a beautiful finish. Serve warm and enjoy every bite.