Description
This Lemon Chicken Pasta recipe combines tender chicken coated in a crispy breadcrumb crust with a creamy lemon sauce tossed with fettuccine. The dish is garnished with fresh parsley and lemon wedges for a bright and flavorful meal.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 2 tbsp olive oil
For the Pasta and Sauce:
- 8 oz fettuccine or pasta of choice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Bread and cook the chicken: Season chicken with salt and pepper. Coat in flour, dip in beaten eggs, then coat with breadcrumbs. Cook in olive oil until golden and cooked through.
- Cook pasta and make sauce: Cook pasta according to package instructions. In a separate pan, simmer heavy cream, Parmesan, lemon zest, and garlic until thickened.
- Combine and serve: Toss cooked pasta in the sauce. Slice chicken and serve over pasta. Garnish with parsley and lemon wedges.
Notes
- You can add vegetables like asparagus or peas to the pasta for extra flavor and nutrition.
- For a lighter version, you can use milk instead of heavy cream in the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg