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!
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!