Lemon Chicken Pasta


Lemon Chicken Pasta

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Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • Chicken & Pasta
  • 1 lb chicken breast, butterflied

  • 12oz fettuccini pasta

  • 1 egg

  • 1 Tbs milk

  • 1 cup panko bread crumbs

  • 1/2 tsp salt

  • 1/8 tsp black pepper

  • 2 Tbs olive oil

  • Sauce
  • 4 tbs fresh lemon juice

  • 2 tbs unsalted butter

  • 2 tsp minced garlic

  • 1/2 tsp salt

  • 1/4 tsp onion powder

  • 2 cups heavy whipping cream

  • 1/2 tsp salt

  • 1/3 cup parmesan cheese

  • 1 Tbs parsley


  • Cook fettuccini noodles following package instructions to al-dente. Before draining, capture 1/2 cup of the pasta water and set aside.
  • Making the lemon chicken: In a small bowl, whisk one egg and 1 Tbs milk. An another bowl, add in panko crumbs, salt and pepper. Dip each peice of chicken into the egg wash, then into the bread crumbs.
  • In a large saucepan over med heat, add olive oil and saute chicken 3-4 minutes per side or until cooked completely through. Transfer the chicken to the cutting board and add 2 Tbs lemon juice over the chicken and cut into strips.
  • Lemon Creamy Sauce
  • In the same saucepan as earlier over medium heat, melt the butter and add the garlic and onion powder for 1 minute until fragrant.
  • Add heavy cream and salt. Let it come up to a simmer stirring often. Lower heat and whisk often while incrementally adding in 2 Tbs lemon juice.
  • Turn off the heat. Add the parmesan cheese and mix until melted in to the sauce. Add a dash of salt.
  • Add in the noodle and mix well. At this point you can add some of the reserved pasta water if sauce is too thick.
  • Fill your plate with noodles and top with the chicken strips. Enjoy!

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