Description
This Creamy Lemon Chicken Pasta is a bright and comforting dish featuring golden crispy chicken, tender fettuccini, and a luscious lemon-parmesan cream sauce—perfect for a restaurant-quality meal at home.
Ingredients
Scale
- 12 oz fettuccini pasta (or spaghetti)
- 1 lb boneless skinless chicken breasts (2 medium), cut in half lengthwise
- 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
- 4 Tbsp fresh lemon juice (from 1 large lemon), divided
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccini (or spaghetti) and cook according to package instructions. Drain and set aside.
- In a shallow bowl, whisk together the egg and milk. In another bowl, combine the panko bread crumbs, 1/2 tsp salt, and black pepper. Dip each piece of chicken in the egg mixture, then coat in the bread crumbs.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and onion powder, cooking for about 1 minute until fragrant.
- Stir in the heavy cream, 2 Tbsp of lemon juice, and salt. Bring to a simmer and cook for 3–4 minutes until the sauce thickens slightly.
- Add the parmesan cheese and stir until melted and combined.
- Slice the chicken into strips and add it back to the skillet, along with the cooked pasta. Toss everything to coat in the creamy sauce.
- Garnish with the remaining 2 Tbsp of lemon juice and fresh parsley, if using.
- Serve immediately and enjoy!
Notes
- For extra flavor, marinate the chicken in lemon juice and herbs before breading.
- Use freshly grated parmesan for best results.
- Substitute heavy cream with half-and-half for a lighter version.
- Leftovers keep well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 3g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg