Lemon Alfredo with Air-Fried Herb Chicken & Fresh Fettuccine

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Step 1

Step 1: Marinate the Chicken Whisk the olive oil, salt, garlic powder, oregano, thyme, black pepper, and optional onion powder together in a shallow dish or zip-top bag. Coat the cutlets completely on all sides. Cover and refrigerate for 45 to 60 minutes.

Step 2

Step 2: Set Your Stovetop Stations Bring a large pot of water to a rolling boil. Season generously with kosher salt (it should taste lightly salty, like the sea). Set a wide skillet or saute pan on the stove next to the pot. Pour the lemon alfredo sauce into the skillet, but leave the burner off for now. Pull the chicken from the fridge 15 minutes before cooking to knock off the chill.

Step 3

Step 3: Air Fry & Rest the Chicken Preheat your air fryer to 380°F. Arrange the 4 cutlets in a single layer in the basket/trays with a little space between them. Air fry for 10 to 12 minutes, flipping halfway through. Check that the thickest part reads 165°F on a meat thermometer. Transfer the chicken to a cutting board and let it rest untouched for 5 minutes. Slice across the grain into bite-sized strips or chunks.

Step 4

Step 4: Warm the Sauce & Cook the Fresh Pasta (Do this while the chicken rests) Turn the burner under your sauce skillet to low heat. Stir gently as it warms through just until hot and fluid. Do not let it boil. Drop the fresh fettuccine into the boiling water, gently separating any clumps with a pair of tongs. Cook for 2 to 3 minutes. Start tasting a strand at the 2-minute mark; it should be tender with a tiny bit of chew (al dente). Scoop out 1/2 cup of the cloudy pasta cooking water with a measuring cup and set it aside. Drain the rest of the pasta.

Step 5

Step 5: Toss and Assemble Add the drained, hot noodles directly into the skillet with the warm lemon alfredo sauce over low heat. Toss continuously with tongs for 30 to 45 seconds so the sauce coats every strand. If the sauce looks a little thick or tight, splash in 1 to 2 tablespoons of your reserved hot pasta water and toss again until glossy and creamy. Remove from heat. Gently fold in the sliced chicken chunks (or plate the pasta into bowls and fan the sliced chicken across the top). Finish with freshly cracked black pepper and serve immediately