Lemon Chicken Pasta

• Cook fettuccini noodles to al-dente according to the package instructions. Before draining, reserve 1/2 cup of the pasta water and set aside.

Chicken

• In a small bowl, whisk one egg and 1 tbsp milk. In another bowl, combine the panko crumbs and salt and pepper. Dip each peice of chicken into the egg wash, then into the bread crumbs.
• In a large skillet over medium heat, add the olive oil and sauté chicken 3-4 minutes per side or until cooked completely through. Transfer the chicken to a cutting board and pour 2 tbsp lemon juice over the chicken. Cut into strips.

Lemon Cream Sauce

• In the same skillet you used for the chicken, melt the butter over medium heat. Add the garlic and onion powder and cook for 1 minute until fragrant.
• Add the heavy cream and salt. Bring the sauce to a simmer, stirring often. Lower heat and whisk often while incrementally adding in 2 tablespoons of lemon juice. Turn off the heat. Add the parmesan cheese and mix until melted.
• Add the pasta and mix to combine well. Add some of the reserved pasta water if the sauce is too thick.
• Serve the pasta with strips of chicken on top. Garnish with parsley. Enjoy!