Lemon Pepper Chicken Alfredo (One-Pan)
This bright and citrusy Lemon Pepper Chicken Alfredo is decadently creamy, full of garlic, parmesan, and tangy lemon. It's then topped with buttery lemon pepper seasoned chicken tenders and lemon wedges for serving.
Servings: 4 servings
Ingredients
- 1.5 lbs chicken tenderloins breasts or thighs work too
- 12 oz dry linguini pasta* about 3/4 of a 1 lb. box
- 2-3 tablespoons lemon pepper seasoning*
- 1 tablespoon butter
Lemon Pepper Alfredo
- 3 tablespoons butter
- 6 garlic cloves minced
- 2 tablespoons lemon juice
- 1 lemon zest of
- 3/4 cup dry white wine sauvignon blanc, pinot grigio, etc. good enough to drink
- 1 cup chicken stock
- 2.5 - 3 cups half and half start with 2.5 cups, adding more if needed as the pasta absorbs the sauce.
- 2 tablespoons lemon pepper seasoning* don't add any salt to your sauce until the end if it's needed at all
- 2 teaspoons freshly cracked pepper
- 2/3 cup parmesan grated
Instructions
- Drizzle the chicken with olive oil and season liberally with lemon pepper seasoning. If you're using salt-free seasoning, add salt as well.
- Heat a large, deep skillet to medium low and add 2-3 tablespoons of olive oil. Cook the chicken about 3 minutes per side or until cooked through. Cook for one additional minute, adding in 1 tablespoon butter, tossing the chicken to coat. Set aside under tented foil.
- Into the same skillet add 3 more tablespoons of butter, all the minced garlic and saute for 1 minute. Deglaze with white wine and cook for 4-5 minutes to reduce.
- Add in lemon juice, chicken stock and half and half. Whisk in lemon pepper seasoning and freshly cracked pepper. Bring to a low boil. Taste and adjust*
- Add the pasta directly into the pan and once it softens slightly (1 minute), it should be flexible enough to nestle into the pan and submerge in the liquid (or you can break the pasta in half if you prefer).
- Simmer for 8-10 minutes or until al dente, tossing occasionally to ensure even cooking.
- Once it's ready to serve, add parmesan and toss to coat. Top with chicken tenders, extra lemon zest, lemon wedges and a sprinkle of lemon pepper seasoning if desired.
Notes
Large, Deep Skillet - my favorite pan for one-pan meals is my 12" Caraway pan. It's nice and deep and allows for easy one-pan cooking without any worry of the sauce reaching the brim of the pan.
Lemon Pepper Seasoning - my go-to is McCormick Perfect Pinch Lemon Pepper Seasoning. It has lots of lemon flavor and is nice and peppery. Use whichever you prefer.
Type of Pasta Used - as you see in the photos, I used fettuccine but I actually learned I prefer cooking this dish with linguini instead. The fettuccine is thicker and takes longer to cook, subsequently absorbing more pan sauce. Linguini, spaghetti or angel hair are my preferences.
Amount of Half and Half - with one pan meals there is always a little adjusting required. Depending on the pasta you choose, you may require more liquid. As your pasta cooks, if you see the pan sauce absorbing too much, add 1/2 cup more half and half. You want a little extra sauce in the pan after the pasta finishes cooking.
Taste & Adjust Alfredo - just be sure to account for the sodium that will be added when you add in the parmesan cheese at the final step. It has a high salt content and you don't want this dish to be too salty.
Nutrition
Serving: 1serving | Calories: 749kcal | Carbohydrates: 48g | Protein: 36g | Fat: 43g | Saturated Fat: 26g | Sodium: 868mg