If you’re looking for a delicious and easy-to-make pasta dish that’s perfect for any occasion, then this Lemon Chicken Pasta recipe is just what you need. The combination of tangy lemon, savory chicken, and creamy sauce will have your taste buds dancing with delight.

Why You’ll Love This Recipe?

The flavors in this dish are out of this world, with the zesty lemon cutting through the richness of the creamy sauce.
This recipe is quick and simple to prepare, making it perfect for busy weeknights or even meal prep for the week ahead.

Ingredient Notes:

For the Chicken:

Boneless, skinless chicken breasts: provide a lean source of protein for this dish.

Salt and pepper to taste: season the chicken and breadcrumbs for maximum flavor.

All-purpose flour: helps to coat the chicken and create a crispy exterior.

Large eggs, beaten: act as a binding agent for the breadcrumbs.
Breadcrumbs (preferably panko): give the chicken a crunchy texture when fried.

Olive oil: used for frying the chicken.
For the Pasta and Sauce:

Fettuccine or pasta of choice: choose your favorite pasta shape for this dish.
Heavy cream: creates a rich and creamy sauce.

Grated Parmesan cheese: adds a nutty and salty flavor to the sauce.

Lemon (zested and juiced): provides a bright and citrusy flavor to the dish.
Garlic, minced: adds depth and aroma to the sauce.

Fresh parsley, chopped (for garnish): adds a pop of color and freshness.

Lemon wedges (for serving): squeeze over the finished dish for an extra burst of lemon flavor.

Step-by-Step Instructions:

Start by seasoning the chicken breasts with salt and pepper. Dredge the chicken in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat olive oil in a skillet and cook the chicken until golden brown and cooked through. Set aside.

In the same skillet, cook garlic until fragrant. Add heavy cream, lemon zest, and Parmesan cheese. Stir until the sauce thickens.
Cook the pasta according to package instructions. Toss the cooked pasta in the creamy lemon sauce.

Slice the cooked chicken and serve over the pasta. Garnish with chopped parsley and lemon wedges.

Helpful Tips:

For a lighter version, use Greek yogurt instead of heavy cream in the sauce.
Add a pinch of red pepper flakes for a spicy kick.

Substitute chicken with shrimp for a seafood twist.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Make sure the chicken is cooked through by using a meat thermometer.

Freshly grated Parmesan cheese will melt better into the sauce.

Don’t overcrowd the skillet when cooking the chicken to ensure even browning.

Serving Suggestions:

This Lemon Chicken Pasta pairs perfectly with a side salad tossed in a light vinaigrette dressing and a glass of crisp white wine.

Storage and Reheating Tips:

To store leftovers, place in an airtight container and refrigerate. Reheat in the microwave or on the stovetop with a splash of cream to revive the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs for a more flavorful option.
Can I freeze this dish? It’s not recommended to freeze this dish as the creamy sauce may separate upon thawing.

Can I use lemon juice instead of fresh lemons? Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch.

Conclusion:

Give this Lemon Chicken Pasta recipe a try and experience the burst of flavors in every bite. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress. Don’t forget to share your feedback and enjoy!