Lemon Chicken Pasta (Printable Version)
Crispy breaded chicken with fettuccine in a velvety lemon cream sauce, garnished with fresh parsley and lemon wedges.
# Ingredients:
→ For the Chicken
01 -
2 boneless, skinless chicken breasts
02 -
Salt and pepper to taste
03 -
250g all-purpose flour
04 -
2 large eggs, beaten
05 -
250g breadcrumbs (preferably panko)
06 -
2 tbsp olive oil
→ For the Pasta and Sauce
07 -
225g fettuccine or pasta of choice
08 -
240ml heavy cream
09 -
50g grated Parmesan cheese
10 -
1 lemon (zested and juiced)
11 -
2 cloves garlic, minced
12 -
Fresh parsley, chopped (for garnish)
13 -
Lemon wedges (for serving)
# Steps:
01 -
Season chicken breasts with salt and pepper on both sides. Set up breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs.
02 -
Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Coat fully in breadcrumbs, pressing gently to adhere.
03 -
Heat olive oil in a large skillet over medium heat. Cook breaded chicken for 5-7 minutes per side until golden brown and internal temperature reaches 75°C. Remove from skillet and rest before slicing into bite-sized pieces.
04 -
In the same skillet, reduce heat to low. Sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream, stirring to combine.
05 -
Gradually incorporate Parmesan cheese, lemon zest, and lemon juice. Stir until cheese melts and sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
06 -
Meanwhile, cook pasta in salted boiling water according to package instructions. Drain and add to the creamy lemon sauce, tossing gently to coat thoroughly.
07 -
Plate the creamy lemon pasta topped with sliced chicken. Garnish with fresh chopped parsley and serve with lemon wedges on the side.
# Notes:
01 -
For extra flavor, you can add a pinch of red pepper flakes to the sauce.
02 -
The chicken can be prepared in advance and kept warm in the oven while making the sauce and pasta.