First, prepare the Chicken
Season the chicken strips/chunks with the lemon, salt and pepper. Let this sit for at least half an hour. Heat the oil in a nonstick frying pan, then brown the chicken in batches without crowding the pan, making sure both sides are cooked for about 2-3 minutes per side. Remove and set aside. At this point, if you want to add sliced mushrooms to this dish, saute them until done and set them aside.
Next you can prepare the Pasta.
You can substitute the Parmesan with a combination of mozzarella and cheddar, finely grated. Also, add an extra quarter to half cup of milk if you are substituting in order to keep the sauce smooth and not too thick.
Melt the butter in a medium pan over low heat. Add the garlic paste and fry until fragrant. Then add the heavy cream and simmer for about 5 minutes on low heat. Next add the parmesan cheese and whisk it in quickly until it melts. If you find the sauce too thick, add an extra quarter cup of milk to thin it out slightly. Crush the oregano between the palms of your hand to release its' flavour, then add it into the mixture. Add the chicken into the mixture, adjust salt and simmer for another 5 minutes to ensure that the chicken is well-cooked. Turn off the heat and set aside.
Next cook about 200 gm of fettuccini pasta according to package instructions and drain. Return the pasta back into the pot, then add the chicken alfredo sauce into it and toss to combine.
Serve hot and garnish with chopped fresh coriander or parsley.
This recipe is originally not supposed to be spicy, but I like to add some chopped green chillies into the sauce just before mixing with the pasta.