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Homemade Lemon Pepper Chicken Alfredo Skillet recipe photo
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Lemon Pepper Chicken Alfredo Skillet

This Lemon Pepper Chicken Alfredo Skillet is creamy, zesty, and comforting—all cooked in one pan for an easy, flavorful weeknight dinner.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Creamy, Easy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 2 pieces chicken breasts diced
  • 2 tablespoons olive oil for sautéing
  • 2 cups fettuccine pasta
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon lemon zest fresh
  • 1 teaspoon black pepper
  • salt to taste
  • 1 tablespoon minced garlic
  • fresh parsley for garnish

Instructions

  • Start by dicing your chicken breasts into bite-sized pieces. Mince the garlic finely and zest your lemon, then squeeze out the juice. Having everything prepped makes the cooking process smooth and enjoyable.
  • Heat the olive oil in your large skillet over medium-high heat. Add the diced chicken, sprinkle with salt and black pepper, and sauté until the pieces are golden on the outside and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce the heat to medium and add the minced garlic. Stir frequently for about 1 minute until fragrant, being careful not to burn it.
  • Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Stir in the grated Parmesan cheese, lemon juice, lemon zest, and black pepper. Keep stirring until the cheese is melted and the sauce thickens slightly, about 3-5 minutes.
  • Add the fettuccine pasta directly to the skillet with the sauce, ensuring the pasta is submerged. If the pasta isn’t fully cooked, add a splash of water or broth and cover the skillet to steam until al dente, stirring occasionally. Alternatively, cook the pasta separately according to package instructions and then add it to the sauce.
  • Return the cooked chicken to the skillet, tossing everything together until the chicken is coated in the creamy lemon pepper Alfredo sauce and the pasta has soaked up all the flavors.
  • Sprinkle fresh parsley over the top and serve immediately. This dish pairs beautifully with a crisp green salad or steamed veggies.

Equipment

  • Large skillet or sauté pan
  • Pot for boiling pasta (optional)
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Add steamed vegetables like broccoli or spinach to increase nutrition and bulk.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk.