Creamy Lemon Chicken Pasta
This easy creamy lemon chicken pasta comes together quickly as a weeknight meal. It is a simple, yet elegant pasta the kids will love!
What will I need for this recipe?
Skinless Chicken Breasts – Thinly cut chicken breasts are the best for this dish and it is recommended to cut at a diagonal for presentation.
All-Purpose Flour – The dry dredge will start with flour as the base because it helps to coat the food to seal in moisture during cooking.
Seasonings – For this dish I use all-purpose seasoning (such as Nature’s Seasoning), Italian Seasoning, and garlic and herb seasoning.
Eggs and Whole Milk – By whisking eggs and whole milk together it helps to bind all the ingredients onto the chicken to make it crispy.
Bread Crumbs – Panko is great for fried chicken because it will make it crispier and crunchier.
Parmesan Cheese – Grated parmesan cheese adds a depth of flavor to the chicken.
Avocado Oil – For this dish I prefer to use avocado oil since it has a higher smoke point. You will need enough to fill half of your pan, so the amount you use will vary depending on the equipment you use.
Fettuccine Pasta – Fettuccine pasta is the best for this dish, but you can substitute with another pasta. A good alternative would be Penne or Tagliatelle since it can stand up to the thicker sauce.
Lemon Cream Sauce
Unsalted Butter – Butter is the best start for this cream sauce to not only add flavor but to thicken the dish.
Lemon – Lemons are the perfect bit of acidity for a creamy sauce! Lemon zest and juice in the dish bring it all together.
Yellow Onion – Yellow onions are very versatile as they give a sweet but tangy flavor that pairs well.
Garlic – Garlic adds a nice nutty flavor and savory element.
Chicken Broth – Chicken broth makes up the base of this sauce and pairs perfectly with the fried chicken. You can also use vegetable broth if you have it on hand.
Heavy Cream – Heavy cream will bring any sauce together and make it silky and rich! You can also use whole milk if you need to substitute the heavy cream.
Toppings – To bring the dish together it can be topped with some parmesan cheese and fresh parsley for presentation.
How to make Creamy Lemon Chicken Pasta
Fry the chicken
Start by preparing your chicken. To make your dry dredge mix together flour, nature’s seasoning, and garlic and herb seasoning. Mix together in a shallow bowl and set aside. To prepare the egg mixture, whisk your eggs with whole milk. Put in a shallow bowl and set aside. Lastly, mix together panko bread crumbs, Italian seasoning, and grated Parmesan cheese. Place in a shallow bowl and set aside.
Dredge your chicken by placing them in the flour mixture, then the egg mixture, and lastly the bread crumb mixture to coat each piece.
Once the chicken is ready, place them in a pan on medium-high heat with avocado oil (enough to just cover the chicken). Fry them until the chicken reaches an internal temperature of 165 degrees F. When done, place chicken on a wire rack and set aside for a few minutes to rest. Slice chicken on a diagonal and set aside.
Prepare the lemon cream sauce
Next, prepare your sauce. Start by adding avocado oil, butter, onion, and garlic to a pan on medium-high heat. Allow the onions to become translucent; about 3 minutes. Next, add lemon zest, garlic and herb, paprika, and all purpose seasoning. Allow to simmer for 1 minute.
Add your lemon juice and chicken broth. Cook for 3-4 minutes to allow the mixture to reduce. Add your heavy cream, Parmesan cheese, and parsley. Cook for 5-6 minutes to allow it to reduce.
Boil the pasta
While the sauce is simmering, prepare your pasta. Boil a pot of salted water and add your boxed pasta. Cook to box directions.
Bring it all together
Once the pasta is done, add it to the sauce and add pasta water if needed to loosen the sauce a bit. Top with sliced chicken and garnish with Parmesan and parsley. Squeeze lemon over the chicken, serve and ENJOY!
Creamy Lemon Chicken Pasta
Ingredients
- 2 Boneless, Skinless Chicken Breasts Thinly Sliced
- 1 Cup All-Purpose Flour
- 1 TSP All-Purpose Seasoning Nature's Seasoning
- 1 TSP Garlic and Herb Seasoning
- 2 Eggs
- 1 TBSP Whole Milk
- 1 1/2 Cups Panko Bread Crumbs
- 1 1/2 TSP Italian Seasoning
- 1/4 Cup Parmesan Cheese Grated
- Avocado Oil Enough to fill half of your pan
- 16 OZ Box of Fettuccine Pasta
Lemon Cream Sauce
- 1 TBSP Avocado Oil
- 1 TBSP Unsalted Butter
- 1 Zest of 1 Lemon
- 1/2 Medium Yellow Onion
- 6 Cloves Garlic Minced
- 1 TSP All-Purpose Seasoning
- 1 TSP Garlic and Herb Seasoning Or Italian Seasoning
- 1/2 TSP Smoked Paprika
- 1 1/2 Juice from 1 1/2 Lemons
- 1/4 Cup Chicken Broth or Vegetable Broth
- 1/2 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese
- 1/4 Cup Fresh Parsley Chopped
- Salt and Pepper To Taste
Instructions
- Start by preparing your chicken. To make your dry dredge mix together flour, nature's seasoning, and garlic and herb seasoning. Mix together in a shallow bowl and set aside. To prepare the egg mixture, whisk your eggs with whole milk. Put in a shallow bowl and set aside. Lastly, mix together panko bread crumbs, Italian seasoning, and grated Parmesan cheese. Place in a shallow bowl and set aside.
- Dredge your chicken by placing them in the flour mixture, then the egg mixture, and lastly the bread crumb mixture to coat each piece.
- Once the chicken is ready, place them in a pan on medium-high heat with avocado oil (enough to just cover the chicken). Fry them until the chicken reaches an internal temperature of 165 degrees F. When done, place chicken on a wire rack and set aside for a few minutes to rest. Slice chicken on a diagonal and set aside.
- Next, prepare your sauce. Start by adding avocado oil, butter, onion, and garlic to a pan on medium-high heat. Allow the onions to become translucent; about 3 minutes. Next, add lemon zest, garlic and herb, paprika, and all purpose seasoning. Allow to simmer for 1 minute.
- Add your lemon juice and chicken broth. Cook for 3-4 minutes to allow the mixture to reduce. Add your heavy cream, Parmesan cheese, and parsley. Cook for 5-6 minutes to allow it to reduce.
- While the sauce is simmering, prepare your pasta. Boil a pot of salted water and add your boxed pasta. Cook to box directions.
- Once the pasta is done, add it to the sauce and add pasta water if needed to loosen the sauce a bit. Top with sliced chicken and garnish with Parmesan and parsley. Squeeze lemon over the chicken, serve and ENJOY!
FAQ
Can I substitute the Chicken?
Absolutely! You can use another cut of chicken like chicken thighs if you have this on hand.
How can I store the leftovers?
This dish will keep in the fridge for 3-5 days in an air tight container.
I Hope You Enjoy This Recipe!
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