Creamy Fettuccine Alfredo with Lemon Pepper Chicken

If time allows, let the minced garlic rest for 10 minutes to help the anti-inflammatory and antibacterial properties to develop.

Bring a large pot of water to a boil. Salt generously. Add the pasta and cook according to package directions, until al dente. Drain and drizzle with olive oil to keep from sticking together. Set aside.

Place the chopped chicken in a medium-sized bowl. Season with the salt, black pepper, and zest of 1 lemon. Toss until well-combined. Add the flour, then toss once more.

In a large skillet over medium high heat, add the olive to warm up until glistening, about 1 minute. Add the chicken and use kitchen tongs to help spread out into a single layer. Let cook untouched for 2 minutes, then toss to cook untouched 2 more minutes. At this point, the chicken should be well-seared on two sides, so toss until fully cooked.

Add the juice of 1-2 lemons to deglaze the pan. Toss until juice is fully absorbed by the chicken.

Turn off heat and remove chicken to a separate bowl. Try to remove any chicken bites.

If desired, use the same skillet from the chicken, or bring another large skillet over medium heat. Add the butter to melt, then add the minced garlic to saute 30 seconds.

Gradually pour in the heavy cream as you stir. Simmer on LOW heat for 1 minute.

Stir in the paprika, dried oregano, and grated parmesan. Season with salt and black pepper to taste. Add a splash of lemon juice to help brighten the dish, if desired!

Add the cooked pasta and toss until well-coated in the creamy Alfredo sauce. If you prefer a more loose sauce, add the whole milk and heat up until bubbly along the edges, tossing the pasta to coat.

Serve immediately with the lemon pepper chicken bites and freshly chopped parsley to garnish!