Lemon Chicken Pasta is a bright and tasty dish that’s perfect for any day! It’s made with juicy chicken, zesty lemon, and perfectly cooked pasta, all tossed together in a light sauce.
This meal always makes me feel like it’s a sunny day, even if the weather is gloomy. 🍋 I love how quick it is to make — just cook the chicken, mix in the pasta, and add that refreshing lemon kick!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish as they cook quickly and stay juicy. If you’re looking for a lighter option, try using chicken thighs. They’re full of flavor and don’t dry out as easily!
Breadcrumbs: Panko breadcrumbs are preferred for extra crunch. If you don’t have them on hand, regular breadcrumbs will work too, though they may be less crispy. Try crushing up some cornflakes for a fun texture!
Heavy Cream: This gives the dish its rich and creamy quality. If you’re after a lighter version, you can use half-and-half or a mix of Greek yogurt and milk. Just be careful to stir gently to avoid curdling!
Lemon: Fresh lemon juice and zest are key to the bright flavor. If you’re out of fresh lemons, bottled juice could work in a pinch. Aim for a 2:1 ratio of juice to zest for balance.
How Can I Ensure Perfectly Breaded Chicken?
Breading chicken can be tricky, but getting it right is crucial for that delightful crunch! Here are some easy steps:
- Set up your station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Coat the chicken well in the flour mix, making sure to shake off excess. This creates a base for the egg and breadcrumbs.
- Dip the floured chicken into the beaten eggs, then press firmly into the breadcrumbs to ensure they adhere well.
- Let the breaded chicken rest for 5 minutes before frying. This helps the coating set, so it doesn’t fall off in the pan.
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
For the Pasta and Sauce:
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, making a total of about 35 minutes. You’ll enjoy a delicious meal that combines crispy chicken and creamy lemon pasta!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, get everything ready for the chicken. In a shallow bowl, mix the flour, garlic powder, onion powder, salt, and pepper. In another bowl, beat the eggs until well combined. In a third bowl, place the breadcrumbs. This setup will help you coat the chicken nicely.
2. Coat the Chicken:
Taking one chicken breast at a time, dredge it in the flour mixture, making sure it’s fully covered. Next, dip it into the beaten eggs, letting any excess drip off, and finally coat it with breadcrumbs. Make sure each piece of chicken is well covered—this will help it get crispy!
3. Cook the Chicken:
In a skillet over medium heat, add the olive oil and butter. Once it’s hot, place the breaded chicken breasts in the skillet. Cook for about 6-7 minutes on each side or until they turn golden brown and are cooked all the way through. When done, remove them from the skillet and let them rest for a bit before slicing them.
4. Cook the Pasta:
While the chicken is cooking, grab a large pot and fill it with salted water. Bring it to a boil and then cook the fettuccine according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside for later.
5. Make the Sauce:
In the same skillet you used for the chicken, add in the heavy cream, lemon zest, and lemon juice. Stir everything together and let it simmer for a few minutes until it thickens up slightly. This will create a deliciously rich sauce!
6. Combine Pasta and Sauce:
Once your sauce has thickened, stir in the grated Parmesan cheese, and season it with salt and pepper to your taste. Add the drained fettuccine to the sauce and gently toss everything together to make sure the pasta is well coated.
7. Serve:
Slice the cooked chicken breasts and arrange them on top of the creamy lemon pasta. Garnish with chopped fresh parsley and serve with lemon wedges on the side for a burst of extra flavor!
8. Enjoy!
Dig into your delicious Lemon Chicken Pasta and enjoy every bite!
Can I Use Different Types of Pasta?
Absolutely! While fettuccine works great, you can substitute it with spaghetti, penne, or even gluten-free pasta if needed. Just make sure to adjust the cooking time according to the pasta type you choose, as they can vary!
Can I Make This Recipe Healthier?
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm on the stove over low heat, adding a splash of cream or water to keep the sauce from getting too thick.
Can I Add Vegetables to the Dish?
Definitely! Feel free to toss in some sautéed vegetables like spinach, broccoli, or bell peppers into the pasta during the last few minutes of cooking. This adds nutrition and color to your Lemon Chicken Pasta!
