Put a large pot of salted water on to boil to cook your pasta.
Cut the chicken into strips and then season with salt and pepper. Dredge the chicken in flour.Tip: put the flour in a paper bag and add the chicken strips. Shake it up and then remove the chicken and throw the bag away!
In a large non-stick skillet add the olive oil, cook the chicken until it is cooked through (165 degrees internal temp.). Set aside and cover to keep warm.
Place the pasta in the boiling water and cook al dente according to package instructions while you make the alfredo sauce.
In the now empty non-stick skillet add the butter and garlic. Sauté for 2 minutes. Add the flour and stir it in the pan to mix with the butter, cook for 1 minute.
Whisk in the chicken broth, then add the lemon juice, lemon zest, kosher salt, and onion powder. Simmer for 1 minute.
Now whisk in the heavy cream and let it simmer over low heat for 5 minutes.
Remove from the heat and add the parmesan cheese to the sauce and stir until it is melted and incorporated.
Stir the cooked pasta into the sauce, top with the cooked chicken and garnish with parsley and/or extra parmesan cheese.
Serve immediately while hot!Tip: the sauce will thicken and firm up while it cools, so serve while it is hot!
Notes
INSTANT POT: You can also make amazing alfredo in your Instant Pot. Jump over to this recipe for Instant Pot Chicken Alfredo Pasta.Troubleshooting your Alfredo Sauce:Too Thin? Simmer for another 5 minutes. Add a little extra parmesan cheese to thicken.Too Thick? Add ¼ milk or chicken broth at a time until it is your desired consistency.More Flavor? Add a little more lemon zest and/or minced garlic and/or garlic powder. Chicken Broth:If you do not have chicken broth available you can sub ½ cup of the starchy pasta cooking water.