Description
A creamy and tangy Lemon Chicken Pasta featuring crispy breaded chicken cutlets paired with a luscious lemon Alfredo sauce tossed with fettuccine. Ready in 30 minutes, this dish combines fresh lemon juice and parmesan for a bright and satisfying meal perfect for weeknights.
Ingredients
Pasta
- 12 oz fettuccini pasta (or spaghetti)
- 1 heaping Tbsp salt (for pasta water)
- 1/2 cup reserved pasta cooking water
Chicken
- 1 lb boneless skinless chicken breast (2 medium, cut in half lengthwise)
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice (from half of 1 large lemon)
Lemon Alfredo Sauce
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt (plus more to taste)
- 2 Tbsp fresh lemon juice (remaining half lemon)
- 1/3 cup parmesan cheese
Garnish
- 1 Tbsp parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil, add 1 heaping Tbsp salt and the pasta. Cook until al dente according to package instructions or your preferred doneness. Reserve 1/2 cup of the pasta cooking water, then drain and lightly rinse the pasta to help keep the sauce creamy.
- Make Lemon Chicken: While the pasta cooks, prepare two bowls: in the first, beat 1 egg with 1 Tbsp milk; in the second, mix 1 cup panko bread crumbs, 1/2 tsp salt, and 1/8 tsp black pepper. Dip each chicken cutlet into the egg wash, letting excess drip off, then coat evenly with the bread crumb mixture.
- Cook Chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil to coat the pan bottom. Sauté the breaded chicken cutlets in a single layer for 3-4 minutes per side until golden brown and cooked through (internal temperature 165˚F). Transfer to a cutting board to rest, then squeeze half of the lemon juice over the chicken and cut into strips.
- Make Lemon Alfredo Sauce: In a medium saucepan over medium heat, melt 2 Tbsp butter. Add minced garlic and onion powder; sauté for about 1 minute until fragrant. Pour in 2 cups heavy cream and 1/2 tsp salt, bringing the mixture to a simmer while stirring frequently. Reduce heat to low, and gradually whisk in the remaining 2 Tbsp lemon juice until fully incorporated.
- Finish Sauce: Sprinkle 1/3 cup parmesan cheese over the sauce and remove from heat. Whisk until the cheese melts and the sauce is smooth. Adjust seasoning with additional salt if needed.
- Combine Pasta and Sauce: Pour the lemon Alfredo sauce over the drained and rinsed pasta, tossing well to coat the noodles evenly. Add some reserved pasta water if the sauce needs thinning to your preferred consistency.
- Serve: Plate the pasta in bowls, top with lemon chicken strips, and garnish with parsley if desired. Serve warm.
Notes
- Rinsing the pasta after cooking helps to keep the Alfredo sauce creamy by removing excess starch.
- You can substitute fettuccine with spaghetti or any other long pasta of your choice.
- Adjust lemon juice amount based on preferred tanginess.
- Make sure chicken reaches an internal temperature of 165˚F for safety.
- Panko crumbs provide a crispy coating; you may use regular bread crumbs but expect a different texture.
- If preferred, garnish with extra parmesan cheese for more richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
