This Lemon Chicken Pasta is a bright and zesty dish that combines tender chicken with al dente pasta. The fresh lemon juice adds a lovely tang that makes each bite refreshing!
It’s so quick to whip up, I often make it on busy weeknights when I want something yummy without the fuss. Just toss everything together, and dinner is ready! 🍋🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish since they cook quickly and stay juicy. If you’re looking for a lighter option, you can substitute with turkey breasts or for a vegetarian option, use breaded eggplant or portobello mushrooms.
Breadcrumbs: Panko breadcrumbs add a great crunch, but regular breadcrumbs will work too. If you’re gluten-free, feel free to use gluten-free breadcrumbs or crushed gluten-free cereals for a similar texture.
Heavy Cream: This gives the sauce a rich taste. If you want a lighter version, consider using half-and-half or a non-dairy milk, like almond or coconut milk, although it may create a slightly different flavor.
Parmesan Cheese: Freshly grated Parm adds the best flavor. In a pinch, you can use Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free alternative.
Lemon: Fresh lemon is key for flavor. If you don’t have fresh lemons, bottled lemon juice works, but you’ll miss out on the zest’s aromatic oils. Also, try lime as a refreshing substitute!
How Do You Get Your Chicken Perfectly Bready and Crunchy?
Breading chicken may seem tricky, but it’s pretty straightforward. Here’s how to get that crunchy coating just right:
- First, set up your breading station: one bowl with seasoned flour, one with beaten eggs, and one with breadcrumbs.
- Coat each chicken breast well, shaking off the excessive flour before dipping in the egg—this helps the breadcrumbs stick better.
- Be sure to press the breadcrumbs onto the chicken, which will help them adhere during cooking.
- Cook in preheated oil; you want a sizzle when the chicken hits the pan. This ensures the coating stays crispy!
How to Make Lemon Chicken Pasta
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This delightful Lemon Chicken Pasta takes about 30 minutes to prepare and cook. You’ll quickly bread and fry the chicken, whip up a creamy lemon sauce, and then toss everything with pasta. It’s ready for a tasty meal in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Now, set up your breading station with three shallow dishes: one with flour, another with the beaten eggs, and the last with breadcrumbs. This makes breading the chicken super easy and efficient!
2. Bread the Chicken:
Take each chicken breast and dredge it in the flour, shaking off any extra. Then dip it into the egg mixture, letting the excess drip off. Finally, fully coat it in breadcrumbs, pressing gently to help the breadcrumbs stick. Repeat this process for all chicken breasts.
3. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Place the breaded chicken breasts in the skillet and cook for about 5-7 minutes on each side, or until they’re golden brown and cooked through. You can check their doneness with a meat thermometer; it should read 165°F (75°C). Once done, remove the chicken from the skillet and let it rest before slicing into bite-sized pieces.
4. Make the Sauce:
In the same skillet, reduce the heat to low and add the minced garlic, sautéing it until fragrant, which takes about 1 minute. Then carefully pour in the heavy cream, stirring to combine everything smoothly.
5. Add Flavors to the Sauce:
Next, gradually mix in the Parmesan cheese, lemon zest, and lemon juice. Stir until the cheese melts and the sauce thickens slightly. Don’t forget to taste it and add salt and pepper if needed!
6. Cook the Pasta:
While the sauce is cooking, prepare the pasta according to the package instructions in a pot of salted boiling water. Once cooked, drain the pasta and add it to the creamy lemon sauce. Toss everything together gently to coat the pasta well with the sauce.
7. Serve Your Dish:
To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken. Garnish with fresh chopped parsley and serve with lemon wedges on the side for an extra zing. Enjoy your delicious Lemon Chicken Pasta!
Can I Use a Different Type of Pasta?
Absolutely! You can substitute the fettuccine with any pasta shape you prefer, such as penne, spaghetti, or even a gluten-free alternative. Just be sure to cook the pasta according to the package instructions, as cooking times may vary!
How Can I Adjust the Creaminess of the Sauce?
If you’d like a lighter sauce, you can use half-and-half or whole milk instead of heavy cream. For a richer flavor, consider adding an extra splash of cream. Remember, the sauce will thicken as it cooks, so adjust it to your taste about halfway through!
What’s the Best Way to Store Leftovers?
Store leftover lemon chicken pasta in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk or cream to refresh the sauce if it starts to thicken too much.
Can I Make This Dish Dairy-Free?
Yes, you can make this dish dairy-free by using a plant-based cream alternative and omitting the Parmesan cheese, or substituting it with a dairy-free cheese option. Just be sure to check that your pasta is also dairy-free if that’s a concern!
