The Best Lemon Chicken Pasta

Why You’ll Love This Recipe

This Lemon Chicken Pasta brings together the best of both worlds: crispy chicken and a creamy, lemony pasta. The combination of the crispy chicken with the rich, tangy lemon sauce is a match made in heaven. The lemon zest and juice add a fresh brightness, while the Parmesan cheese gives the sauce a rich depth of flavor. The fresh parsley and lemon wedges serve as the perfect finishing touches, making this dish as beautiful as it is delicious!

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko)
• 2 tbsp olive oil

For the Pasta and Sauce:

• 8 oz fettuccine or pasta of choice
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon (zested and juiced)
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Chicken:

1. Prepare the chicken: Season the chicken breasts with salt and pepper on both sides.
2. Bread the chicken: Dredge each chicken breast in flour, then dip it in the beaten eggs, and coat it with breadcrumbs, pressing gently to make sure it sticks.
3. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

For the Pasta and Sauce:

4. Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the fettuccine (or pasta of choice) according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
5. Prepare the sauce: In the same skillet used for the chicken, add the minced garlic and sauté for 1-2 minutes until fragrant. Add the heavy cream and bring it to a gentle simmer.
6. Add the lemon: Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Continue to cook for 2-3 minutes until the sauce thickens slightly. If the sauce becomes too thick, add a bit of the reserved pasta water to loosen it up.
7. Combine: Add the cooked pasta to the skillet and toss to coat in the creamy lemon sauce. Adjust the seasoning with salt and pepper if needed.

To Serve:

8. Serve the chicken: Slice the crispy chicken breasts into strips and arrange them on top of the pasta. Garnish with fresh parsley and extra lemon wedges for a burst of citrus.

Servings and Timing

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 25 minutes

Variations

• Add Vegetables: You can add sautéed spinach, asparagus, or roasted vegetables to the pasta for an extra boost of flavor and nutrition.
• Spicy Version: For a little heat, sprinkle some red pepper flakes into the sauce or top with a few dashes of hot sauce.
• Herb Substitutes: If you don’t have parsley, fresh basil or thyme would work beautifully in this dish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of cream or pasta water to bring back the creamy texture. You can also microwave individual portions.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta you like, such as penne, spaghetti, or linguine. Just cook it according to the package instructions.

Can I make this dish gluten-free?

Yes! You can use gluten-free breadcrumbs and gluten-free pasta to make this dish gluten-free.

Can I make the chicken ahead of time?

Yes, you can bread and cook the chicken ahead of time. Once cooked, store it in the fridge and reheat when ready to serve.

How can I make the sauce thicker?

If you want a thicker sauce, allow it to simmer for a few more minutes until it reaches your desired consistency. You can also add a little more Parmesan cheese to thicken it further.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs will work well in this recipe. They are a bit more juicy and flavorful than chicken breasts.

Can I use non-dairy alternatives for the cream and cheese?

Yes, you can use non-dairy cream and vegan cheese substitutes to make this dish dairy-free. Coconut milk or cashew cream can be a good substitute for heavy cream.

How do I make the chicken crispy?

Be sure to coat the chicken evenly with the breadcrumbs, and cook it on medium-high heat to get that golden, crispy texture. If you have an air fryer, it’s a great alternative to pan-frying for an even crispier result.

Can I freeze this dish?

While the pasta can be frozen, the breaded chicken might lose its crispiness upon reheating. If you plan to freeze it, store the pasta and chicken separately and reheat the components separately.

Can I use jarred lemon juice instead of fresh lemons?

While fresh lemon juice is best for flavor, you can use jarred lemon juice as a substitute in a pinch. Just be sure to taste and adjust the seasoning as needed.

Can I make this dish spicy?

Absolutely! You can add red pepper flakes to the sauce or drizzle some hot sauce over the dish to add a spicy kick.

Conclusion

The Best Lemon Chicken Pasta is a delightful combination of crispy, golden chicken and a creamy, zesty lemon sauce that perfectly coats the pasta. It’s the ideal balance of rich, tangy, and fresh flavors that will leave you craving more. Whether for a quick weeknight dinner or a special meal, this dish is sure to impress with its comforting yet vibrant flavors. Garnish with fresh parsley and serve with lemon wedges for that extra citrusy punch!

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