Description
Lemon Chicken Pasta is a delightful and creamy dish featuring tender breaded chicken strips atop fettuccine tossed in a lemon-infused Alfredo sauce. This recipe combines the tangy brightness of fresh lemon juice with rich cream and Parmesan cheese, creating a perfect balance of flavors for a quick and satisfying meal ready in just 30 minutes.
Ingredients
Pasta
- 12 oz fettuccine pasta (or spaghetti)
- 1 heaping Tbsp salt (for pasta water)
Chicken Coating
- 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
Cooking Oil
- 2 Tbsp olive oil
Lemon Alfredo Sauce
- 4 Tbsp fresh lemon juice (from 1 large lemon, divided)
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup Parmesan cheese
Garnish
- 1 Tbsp parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil and add 1 heaping tablespoon of salt. Add the fettuccine pasta and cook until al dente according to the package instructions or to your preferred doneness. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and lightly rinse it to keep the sauce creamy.
- Prepare Chicken Breading: While the pasta cooks, set up two bowls. In the first bowl, beat together 1 egg and 1 tablespoon milk. In the second bowl, mix 1 cup panko bread crumbs with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Dip each chicken cutlet into the egg wash, letting excess drip off, then coat evenly with the breadcrumb mixture.
- Cook Breaded Chicken: Heat a large skillet over medium heat and add 2 tablespoons of olive oil, enough to lightly cover the pan bottom. Place the breaded chicken cutlets in the skillet in a single layer and sauté for 3-4 minutes per side, or until the internal temperature reaches 165°F. Remove from heat, transfer chicken to a cutting board, let cool slightly, then squeeze half of the fresh lemon juice over the top and slice into strips.
- Make Lemon Alfredo Sauce: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and onion powder and sauté for about one minute until fragrant. Pour in 2 cups heavy cream and 1/2 teaspoon salt, bringing the mixture to a gentle simmer while stirring frequently. Reduce heat to low and gradually whisk in 2 tablespoons fresh lemon juice until fully incorporated.
- Add Cheese and Finish Sauce: Sprinkle 1/3 cup Parmesan cheese over the sauce and remove the pan from heat. Whisk until the cheese melts completely and the sauce is smooth and creamy. Taste and adjust seasoning with salt if necessary.
- Toss Pasta with Sauce and Serve: Pour the lemon Alfredo sauce over the drained and rinsed pasta. Toss gently to coat the noodles evenly, adding reserved pasta water as needed to thin the sauce to your desired consistency. Plate the pasta in warm bowls, top with the sliced lemon chicken strips, garnish with optional parsley, and serve immediately.
Notes
- Rinsing the pasta after draining helps keep the creamy sauce from getting too thick or sticky.
- You can substitute spaghetti for fettuccine if desired.
- Be cautious not to overcook the chicken to keep it tender and juicy.
- Reserve some pasta water to adjust the consistency of the sauce perfectly.
- Fresh lemon juice is essential for the bright, tangy flavor—avoid bottled lemon juice.