This Lemon Chicken Pasta is a bright and tasty dish that combines tender chicken with al dente pasta and a zesty lemon sauce. It’s simple enough for a weeknight meal!
The fresh lemon juice really wakes up your taste buds, making each bite refreshing! I love adding a sprinkle of parmesan on top before serving. Yum! 🍋
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is perfect for this dish, as its wide shape holds onto the creamy sauce well. You can swap it for other pasta like spaghetti, penne, or even gluten-free pasta if needed!
Chicken: Boneless, skinless chicken breasts are great for frying and stay moist. Thighs can also work well here; they have more flavor and tenderness. For a vegetarian option, consider using eggplant slices or tofu!
Flour: All-purpose flour is used for breading the chicken. If you’re looking for a healthier option, whole wheat flour can substitute. For gluten-free needs, try almond flour or a gluten-free flour blend.
Heavy Cream: Heavy cream is essential for a rich sauce. If you prefer something lighter, substitute it with half-and-half or a non-dairy cream alternative like coconut milk. Just keep in mind that flavors will slightly change.
Parmesan Cheese: Freshly grated Parmesan adds great flavor to the sauce. For alternatives, Pecorino Romano or nutritional yeast (for vegan needs) can work in its place.
What’s the Best Way to Cook Breaded Chicken?
Cooking breaded chicken can be tricky if you want it perfectly golden and crispy. Here’s how I do it:
- First, make sure your oil is hot but not smoking. This helps create a nice crust without absorbing too much oil.
- Cook the chicken for about 5-7 minutes per side. Don’t rush it! Let each side get nice and brown before flipping.
- Always use a meat thermometer to check: it should reach 165°F (75°C) for safety. This ensures it’s cooked through and juicy!
Let the chicken rest for a few minutes before slicing. This keeps the juices inside and prevents it from drying out while you prepare the sauce!
How to Make Lemon Chicken Pasta?
Ingredients You’ll Need:
For the Pasta and Chicken:
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
For Breading the Chicken:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sauce:
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- Juice and zest of 1 large lemon
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This dish will take about 30 minutes to prepare and cook. You’ll spend about 10 minutes cooking the pasta and preparing the chicken, then around 15-20 minutes to cook the chicken and make the delicious lemon sauce. So, you can have this tasty dish on your table in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the fettuccine pasta in a large pot of boiling water according to the package instructions. You want it to be al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta, but save a little bit of the pasta water in case you need it for the sauce later. Set the drained pasta aside.
2. Prepare the Chicken:
While your pasta is cooking, take the chicken breasts and season them well with salt, black pepper, and garlic powder on both sides. This gives them a lovely flavor!
3. Set Up Breading Station:
Now, let’s make a breading station! In three shallow dishes, place the flour, the beaten eggs, and the breadcrumbs. You’ll dip the chicken in this order: first the flour, then the eggs, and finally the breadcrumbs. This will make a nice crispy coating!
4. Bread the Chicken:
Take each seasoned chicken breast and dredge it in the flour first, shaking off any excess. Then dip it into the beaten eggs, and finally coat it with the breadcrumbs, pressing gently to help them stick. Set the breaded chicken aside.
5. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. When it’s hot, add the breaded chicken breasts. Cook for about 5-7 minutes on each side or until they are golden brown and cooked all the way through (the internal temperature should be 165°F/75°C). Once cooked, remove them from the skillet and let them rest before slicing them.
6. Make the Sauce:
In the same skillet (after you’ve taken out the chicken), lower the heat and add the heavy cream, lemon juice, and lemon zest. Stir it all together, and scrape up any delicious bits left in the pan from the chicken. This adds great flavor!
7. Add Cheese and Finish Sauce:
Bring your sauce to a gentle simmer and add the grated Parmesan cheese. Stir until it melts and the sauce is nice and creamy. If it feels too thick, don’t worry! Just add a bit of the reserved pasta water until it reaches the consistency you like.
8. Combine Pasta and Sauce:
Add the cooked fettuccine to the creamy lemon sauce, tossing everything together so the pasta is evenly coated. You’ll be in for a treat at this point!
9. Serve and Enjoy:
To serve, place the pasta into bowls and top each with slices of the crispy chicken. Finish with a sprinkle of chopped parsley and some lemon wedges on the side for a fresh touch. Dig in and enjoy your homemade lemon chicken pasta! It’s tasty and satisfying!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta can be a healthier swap and will work just fine. If you’re using gluten-free pasta, just be mindful of the cooking time, as it can vary. You might need to slightly adjust the amount of pasta water when making the sauce to get the right consistency.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk for a lighter option. If you’re looking for a dairy-free alternative, coconut cream or a cashew cream would work well too. Just keep in mind that each substitute might slightly alter the flavor and texture of your sauce.
How Can I Store Leftover Lemon Chicken Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or extra cream if the pasta seems dry.
Can I Make the Chicken in Advance?
Yes! You can bread and cook the chicken ahead of time. Just let it cool completely before storing it in the fridge for up to 2 days. When you’re ready to serve, you can quickly reheat it in the oven or skillet for crispiness.
