Creamy Lemon Garlic Pasta & Chicken

This is one of my wife and I’s all time favorite pastas. It’s like a combination of comfort and summer food. The sauce is nice and cheesy and rich, but somehow still tastes super fresh from the lemon juice, shallots, and garlic.

In my opinion, this completely outclasses alfredo sauce in every way. And don’t get me wrong, I love alfredo. But it’s just hard to justify making it when you can add a couple more steps and get a way better result.

The first time I made this was about 2 years ago now. It went viral on TikTok and I still get a ton of messages about it. But since then I’ve made a couple changes. First, instead of frying chicken cutlets, I now cook them directly in the sauce pan. This leaves a ton of flavor behind and honestly just goes better with the dish. Then there are a couple small changes like blooming the spices and adding the lemon in last to avoid curdling, but I’ll go over those more below.

Hope you guys enjoy, this one is absolutely fire.

• 2 chicken breasts, sliced in half lengthwise and pounded to even thickness

• 2 tsp salt

• 1 tsp pepper

• 2 tsp garlic powder

• 1 tsp onion powder

• 2 tsp paprika

• 1 tsp Italian seasoning

• 1–2 tbsp olive oil, to cook

• 8 oz fettuccine

• 4 tbsp butter

• 1 large shallot, finely diced

• 5 cloves garlic, minced

• Zest of 1 lemon

• Juice of 1/2 lemon, or more to taste

• 1.5 cups heavy cream, room temp

• 1 cup freshly grated Parmesan

• 1/2–3/4 cup reserved pasta water — DON’T FORGET (I always do haha)

• Fresh parsley, chopped (optional)

• 1/2 tsp salt, or more to taste

• 1 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp italian seasoning

• Grated parmesan

• Parsley

• Lemon zest

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.