Lemon Chicken Pasta Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Lemon Chicken Pasta" recipe we have found so far.

Lemon Chicken Pasta
Recipe Information

Total Time: 30 Minutes
Recipe Yields: 4
Ingredient Tags:

⇓ Scroll down to see full recipe instructions. ⇓


Ingredients

Chicken Pasta Ingredients:

  • 340.2 g fettuccini pasta or spaghetti
  • 453.59 g boneless skinless chicken breast (2 medium) cut in half lengthwise
  • 1 egg
  • 1 Tbsp milk
  • 60 g panko bread crumbs
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 Tbsp olive oil

Lemon Cream Sauce

    • 4 Tbsp fresh lemon juice from 1 large lemon, divided
    • 2 Tbsp unsalted butter
    • 2 garlic cloves minced
    • 1/4 tsp onion powder
    • 473.18 ml heavy whipping cream
    • 1/2 tsp salt
  • 1 Tbsp parsley optional garnish

Instructions

Cook Pasta:

  1. Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

  1. While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

  2. Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly then cut into strips.

Make Lemon Cream Sauce:

  1. In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
  2. Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
  3. Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).

  4. Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.

    Nutrition Facts

    Amount Per Serving
    Calories:  1085 Calories from Fat 603
    Fat:  67g
    Saturated Fat: 35g
    Cholesterol:  371mg
    Sodium: 1033mg
    Potassium:  787mg
    Carbohydrates:  77g
    Fiber: 3g
    Sugar: 3g
    Protein: 44g
    Vitamin A: 2205IU
    Vitamin C: 9.7mg
    Calcium: 246mg
    Iron: 3.1mg
    * Percent Daily Values are based on a 2000 calorie diet.
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