Lemon Chicken Pasta
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
- 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
Directions
- 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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