Description
Indulge in a decadent yet easy-to-make Creamy Lemon Chicken Pasta that combines tender chicken cutlets with al-dente pasta coated in a luscious lemon cream sauce.
Ingredients
Units
Scale
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta or spaghetti
- 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, plus more to salt the water
- 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
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley, optional garnish
Instructions
- Cook Pasta: Bring a large pot of water to boil, add salt and pasta. Cook until al-dente, then drain and lightly rinse.
- Make Lemon Chicken: Beat egg and milk in one bowl. Combine bread crumbs, salt, and pepper in another bowl. Dip chicken in egg wash, then bread crumbs. Sautee chicken until cooked through.
- Make Lemon Alfredo Sauce: Melt butter, sautee garlic and onion powder. Add cream and salt, simmer, then whisk in lemon juice and parmesan. Pour over pasta and toss to coat. Garnish with parsley and serve with chicken strips.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 175mg
