Lemon Chicken Pasta
Course: MainCuisine: AmericanDifficulty: EasyServings
4-5
servingsPrep time
10
minutesCooking time
20
minutesCrispy panko-breaded chicken is served atop creamy and perfectly lemony pasta for an elegant meal.
Ingredients
- 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
Directions
- 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!
