Lemon Pepper Chicken and Red Pepper Alfredo

I’m not saying this Lemon Pepper Chicken and Red Pepper Alfredo will fix your life, but it will fool anyone who walks in expecting takeout. Creamy, tangy, and just peppery enough to sound fancy—yet lazy enough for weeknight chaos. I made this the first time because I had three lemons and too much confidence; the sauce mostly cooperated, the chicken didn’t file a complaint, and I only regretted using a pan that was too small. Yes, this pan is too small. No, I won’t wash fewer dishes.

Some family chaos: my husband insisted on “helping” by zesting a lemon with the enthusiasm of a woodchipper. We now own a lemon that looks like it survived a mild tornado. The kids declared the red pepper “too red” and then ate it all anyway. The dog judged us silently from under the table. Moral: feed the family this, and you’ll be too busy defending your cooking choices to argue about screen time.

Time-Saving Hacks

– Use pre-sliced or pre-roasted red peppers from the jar. Yes, it’s cheating; yes, it still tastes great.
– Buy a rotisserie chicken and toss the meat in—instant weeknight upgrade with minimal effort.
– One-pan pan-roast: brown the chicken, remove it, make the sauce in the same pan. Less dishes, more swagger.
– Freeze single-use portions of Alfredo sauce in ice cube trays for microwave rescues. Don’t judge me.
– If you’re rushing, skip searing for an extra 3 minutes in the oven—texture changes, flavor survives.

Serving Ideas

– Serve with pasta if you want comfort. Serve over roasted cauliflower if you want to pretend you’re healthy.
– Sprinkle parsley and grated Parmesan like you’re a food stylist—no one checks closely at home.
– Pair with a crisp white wine if the kids drove you nuts today. Pinot Grigio or Sauvignon Blanc, your choice for liquid therapy.
– Garlic bread is not optional. Consider this an official culinary decree.

What to Serve It With

– Simple buttered spaghetti or fettuccine that soaks up every drop of Alfredo (I won’t judge if you scrape the plate).
– A green salad with lemon vinaigrette—because we must nod at vegetables sometimes.
– Roasted asparagus or broccolini for crunch and a smug “I added greens” moment.

✔Tips & Mistakes

– Tip: Don’t let the sauce boil aggressively; it’ll break and you’ll be sad. Gentle simmering is your friend.
– Mistake: Overcrowding the pan when searing chicken — you’ll steam it instead of getting a nice crust. Use two pans or do it in batches.
– Tip: Taste as you go. Lemon and salt levels are personal — salty, lemony, or mellow, you choose.
– Tip: If the sauce gets too thick, thin with pasta water, chicken broth, or a splash of milk. I’ve used all three and lived to tell the tale.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For real: cool quickly, store in an airtight container, and eat within 3–4 days. Reheat gently on the stove with a splash of liquid to revive the sauce.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try grilled shrimp instead of chicken, or toss in spinach for instant green points. Want dairy-free? Use a cashew cream or coconut milk base and pretend you invented it.

Frequently Asked Questions

Lemon Pepper Chicken and Red Pepper Alfredo

This delicious lemon pepper chicken with a creamy red pepper Alfredo sauce is perfect for dinner.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless chicken breasts
• ▢ 8 oz fettuccine pasta
• ▢ 1 cup heavy cream
• ▢ 1 cup red bell pepper, diced
• ▢ 2 tbsp olive oil
• ▢ 1 lemon zest and juice
• ▢ 1 tsp garlic powder
• ▢ 1 tsp black pepper
• ▢ 0.5 tsp salt
• ▢ 0.5 cup parmesan cheese, grated

Instructions

Preparation Steps

• Cook the fettuccine according to package instructions until al dente. Drain and set aside.
• In a large skillet over medium heat, heat olive oil. Add chicken, season with salt, pepper, and garlic powder. Cook until golden brown and cooked through, about 7-8 minutes per side.
• Remove chicken and let it rest. In the same skillet, add diced red pepper. Sauté for 3-4 minutes until soft.
• Pour in the heavy cream, lemon juice, and zest. Stir to combine, bringing it to a gentle simmer.
• Add grated parmesan cheese and mix until melted and smooth. Cut chicken into slices.
• Combine the pasta with the sauce and add the sliced chicken on top. Serve warm.

Notes

For a bolder flavor, add some crushed red pepper flakes. Serve with a side of garlic bread.