Lemon Chicken Pasta


Lemon Chicken Pasta

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Crispy panko-breaded chicken is served atop creamy and perfectly lemony pasta for an elegant meal.


  • Chicken & Pasta
  • 12 oz fettuccini pasta

  • 1 egg

  • 1 tbsp milk

  • 1 cup panko bread crumbs

  • 1/2 tsp salt

  • 1/8 tsp black pepper

  • 1 lb chicken breast, sliced in half horizontally

  • 2 tbsp olive oil

  • 2 tbsp fresh lemon juice

  • Sauce
  • 2 tbsp unsalted butter

  • 2 tsp minced garlic

  • 1/4 tsp onion powder

  • 2 cups heavy whipping cream

  • 1/2 tsp salt

  • 2 tbsp fresh lemon juice

  • 1/3 cup parmesan cheese

  • 1 tbsp parsley


  • 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!

Recipe Video

Leave a Comment

Your email address will not be published. Required fields are marked *