Description
Lemon Chicken Pasta features crispy breaded chicken breasts served over fettuccine tossed in a creamy, tangy lemon Parmesan sauce. A fresh and comforting meal perfect for any night.
Ingredients
- 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
- 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)
Instructions
- Season chicken with salt and pepper.
- Coat chicken in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- Cook pasta according to package instructions; drain.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Add heavy cream, lemon zest, and lemon juice. Stir in Parmesan cheese until sauce thickens slightly.
- Toss cooked pasta in the sauce.
- Slice chicken and serve over pasta. Garnish with fresh parsley and lemon wedges.
Notes
- Use gluten-free breadcrumbs and pasta to make this dish gluten-free.
- Swap fettuccine for linguine or spaghetti if preferred.
- Leftovers store well refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan Fry & Boil
- Cuisine: Italian-American