Creamy Lemon Chicken Pasta Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
1085 kcal
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Course
Main Course
Creamy Lemon Chicken Pasta Recipe
Description
This recipe starts by cooking fettuccini pasta until al dente, reserving some pasta water to help keep the sauce creamy. Chicken breasts are butterflied, coated first in an egg and milk wash, then in seasoned panko crumbs, and pan-fried in olive oil until cooked through and golden crisp. After resting, the chicken is sliced into strips and dressed with fresh lemon juice.
The lemon cream sauce is made by sautéing garlic in butter, then combining with heavy cream, Parmesan cheese, lemon juice, onion powder, and salt. The sauce is gently heated, then mixed with the pasta and a little reserved pasta water to create a smooth and creamy coating. The sliced lemon chicken is added on top, garnished optionally with parsley.
This dish balances the crispy texture of the breaded chicken with the silky lemon cream sauce coating tender pasta. It's suitable for a comforting dinner combining citrus brightness and savory richness.
Ingredients
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta or spaghetti
- 1 lb chicken breast 2 medium) cut in half lengthwise, boneless, skinless
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt plus more to salt the water
- 1/8 tsp black pepper
- 2 Tbsp olive oil
Lemon Cream Sauce
- 4 Tbsp lemon juice from 1 large lemon, divided, fresh
- 2 Tbsp butter unsalted
- 2 garlic minced, cloves
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup Parmesan Cheese
- 1 Tbsp parsley optional garnish
Instructions
Cook Pasta:
- Bring a large pot of water to boil, add 1 heaping Tbsp salt and pasta. Cook until al-dente according to package instructions or to your desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
Make Lemon Chicken:
- While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
- Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.
Make Lemon Alfredo Sauce:
- In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
- Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
- Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
- Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1085 kcal
% Daily Value*
| Calories | 1085kcal | 54% |
| Carbs | 77g | |
| Protein | 44g | 88% |
| Fat | 67g | 103% |
| Saturated Fat | 35g | 175% |
| Cholesterol | 371mg | 124% |
| Sodium | 1033mg | 43% |
| Potassium | 787mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2205IU | 44% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 246mg | 25% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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