Creamy Lemon Chicken Pasta

This Creamy Lemon Chicken Pasta is a delicious and easy-to-make dish that combines tender, breaded chicken with a rich, tangy lemon cream sauce and perfectly cooked pasta. The zesty lemon juice and creamy parmesan sauce create a vibrant and flavorful meal that’s perfect for weeknight dinners or special occasions. This recipe is made with simple ingredients like boneless chicken breasts, fettuccini pasta, and heavy cream, making it a comforting yet elegant choice for anyone craving a creamy lemon pasta dish. Ideal for those looking for chicken pasta recipes, lemon chicken pasta, or creamy pasta recipes, this dish is a family favorite that’s sure to impress!

Ingredients:

For the Chicken and Pasta:

• 12 oz fettuccini pasta (or spaghetti)
• 1 lb boneless, skinless chicken breasts (2 medium), cut in half lengthwise
• 1 egg
• 1 tablespoon milk
• 1 cup panko bread crumbs
• ½ teaspoon salt, plus extra for salting the pasta water
• ⅛ teaspoon black pepper
• 2 tablespoons olive oil

For the Lemon Cream Sauce:

• 4 tablespoons fresh lemon juice (from 1 large lemon), divided
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• ¼ teaspoon onion powder
• 2 cups heavy whipping cream
• ½ teaspoon salt
• ⅓ cup parmesan cheese
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions:

Cook the Pasta:

1. Bring a large pot of water to a boil. Add 1 heaping tablespoon of salt and the pasta. Cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and lightly rinse it to help the sauce stay creamy.

Prepare the Lemon Chicken:

1. While the pasta cooks, set up two bowls. In the first bowl, beat together the egg and milk. In the second bowl, combine the panko bread crumbs, ½ teaspoon salt, and ⅛ teaspoon black pepper.
2. Dip each chicken cutlet into the egg wash, letting the excess drip back into the bowl, then coat with the bread crumbs.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded chicken in a single layer and sauté for 3-4 minutes per side, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set it aside to cool slightly. Squeeze half of the lemon juice over the chicken, then slice it into strips.

Make the Lemon Alfredo Sauce:

1. In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and onion powder, cooking for about 1 minute, until fragrant.
2. Pour in the heavy cream and ½ teaspoon salt, bringing it to a simmer while stirring frequently.
3. Reduce the heat to low and, while whisking constantly, slowly pour in the remaining 2 tablespoons of fresh lemon juice. Continue whisking until fully incorporated.
4. Stir in the parmesan cheese and whisk until it melts into the sauce. Taste and adjust seasoning with additional salt if needed.

Assemble the Dish:

1. Pour the sauce over the drained and rinsed pasta, tossing to coat the noodles. Add the reserved pasta water if you’d like to thin the sauce.
2. Garnish with fresh parsley and serve the lemon chicken strips on top of the creamy pasta. Enjoy!

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Why You’ll Love This Recipe

This Creamy Lemon Chicken Pasta is a delightful combination of bright, tangy lemon and rich, creamy sauce, making it a perfect comfort dish with a burst of fresh flavor. The breaded chicken adds a crispy texture that contrasts beautifully with the smooth, velvety sauce. It’s a simple yet elegant meal that can be easily prepared for weeknight dinners or special occasions.

Tips

• Egg wash technique: Be sure to let the excess egg drip off before dipping the chicken into the bread crumbs to prevent clumping.
• Pasta water: Save a bit of pasta water before draining to adjust the sauce consistency. The starch in the water helps the sauce stick to the pasta.
• Don’t overcook the chicken: Keep an eye on the chicken to prevent it from becoming dry. The internal temperature should reach 165°F for safe consumption.

Variations and Substitutions

• Chicken alternatives: You can use chicken thighs instead of breasts for a juicier cut of meat, or substitute with shrimp for a seafood twist.
• Gluten-free option: Use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.
• Dairy-free option: Substitute heavy cream with coconut cream or a dairy-free alternative, and use dairy-free parmesan cheese for a lactose-free version.
• Add-ins: For extra flavor, try adding sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce.

FAQs

Can I prepare the sauce ahead of time?
Yes, you can make the sauce in advance and store it in the refrigerator for up to 2 days. Reheat on the stove over low heat, stirring frequently.

Can I use regular bread crumbs instead of panko?
Yes, regular bread crumbs will work, though panko tends to give a crispier texture. If using regular bread crumbs, be sure to toast them lightly for extra crunch.

Can I use lemon zest in the sauce?
Absolutely! Adding lemon zest will enhance the lemony flavor and give the sauce a fresh, aromatic quality.

Serving Suggestions

This creamy lemon chicken pasta pairs beautifully with a simple side salad, such as a mixed green salad with a light vinaigrette, to balance out the richness of the dish. You could also serve it with garlic bread or roasted vegetables for a well-rounded meal. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would complement the citrusy notes of the lemon sauce perfectly.