Description
This Creamy Lemon Pasta with Crispy Parmesan Chicken is a bright yet comforting meal that brings together tender parmesan-crusted chicken and a silky lemon cream sauce. Perfect for weeknights or special dinners, this dish is bursting with zesty flavor and creamy indulgence while remaining simple enough for home cooks.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (pounded thin)
- 1 cup breadcrumbs (panko or Italian-style)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Olive oil for frying
- 12 oz fettuccine or linguine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Juice and zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Prep the Chicken: Pound chicken breasts to even thickness and season both sides with salt and pepper.
- Dredge: Coat in flour, dip in beaten eggs, then press into a breadcrumb-Parmesan mixture seasoned with garlic powder and paprika.
- Cook the Chicken: Heat olive oil in a skillet and pan-fry chicken 4–5 minutes per side until golden and crispy. Set aside on paper towels.
- Boil Pasta: Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- Make the Lemon Cream Sauce: In a large skillet, melt butter and olive oil. Sauté garlic until fragrant. Stir in heavy cream, lemon juice, zest, salt, and pepper. Add Parmesan and stir until smooth. Thin with reserved pasta water as needed.
- Toss Together: Add pasta to the sauce and toss well to coat. Adjust seasoning with extra lemon or cheese if desired.
- Assemble: Slice crispy chicken and serve it over the creamy lemon pasta. Garnish with parsley and a sprinkle of Parmesan.
Notes
For a lighter version, substitute half-and-half for the cream or bake the chicken instead of frying. Add spinach or asparagus for color and extra nutrition. Always zest the lemon before juicing for the freshest flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 740mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg