Go Back
–+ servings
Creamy lemon chicken pasta in blue plate topped with crispy chicken
QR Code
Scan for full recipe

Lemon Chicken Pasta

Author: Natasha Kravchuk
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Lemon Chicken Pasta is an easy 30-minute dinner. This chicken pasta tastes like a restaurant quality meal and the lemon cream sauce will win you over.

Ingredients

Chicken Pasta Ingredients:

  • 12 oz fettuccini pasta , or spaghetti
  • 1 lb boneless skinless chicken breast, (2 medium) cut in half lengthwise
  • 1 egg
  • 1 Tbsp milk
  • 1 cup panko bread crumbs
  • 1/2 tsp salt, plus more to salt the water
  • 1/8 tsp black pepper
  • 2 Tbsp olive oil

Lemon Cream Sauce

  • 4 Tbsp fresh lemon juice, from 1 large lemon, divided
  • 2 Tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1/4 tsp onion powder
  • 2 cups heavy whipping cream
  • 1/2 tsp salt
  • 1/3 cup parmesan cheese
  • 1 Tbsp parsley, optional garnish
US Customary - Metric

Instructions

Cook Pasta:

  • Bring a large pot of water to boil, add 1 heaping Tbsp salt and pasta. Cook until al-dente according to package instructions or to your desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

  • While pasta is cooking, set up 2 bowls. In the first bowl, beat together 1 egg and 1 Tbsp milk. In the second bowl, combine 1 cup breadcrumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in the egg wash, letting the excess drip back into the bowl, then dip it in the breadcrumbs, turning to coat.
  • Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan, and sauté the breaded chicken in a single layer for 3-4 minutes per side, or until cooked through to an internal temperature of 165˚F. Transfer to a cutting board to cool slightly, squeeze half of the lemon juice over the top, then cut into strips.

Make Lemon Alfredo Sauce:

  • In a medium saucepan over medium heat. Melt 2 Tbsp butter, then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee for 1 minute until fragrant.
  • Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low, and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
  • Sprinkle the top with 1/3 cup Parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
  • Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
Nutrition Facts
Lemon Chicken Pasta
Amount per Serving
Calories
1085
% Daily Value*
Fat
 
67
g
103
%
Saturated Fat
 
35
g
219
%
Cholesterol
 
371
mg
124
%
Sodium
 
1033
mg
45
%
Potassium
 
787
mg
22
%
Carbohydrates
 
77
g
26
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
44
g
88
%
Vitamin A
 
2205
IU
44
%
Vitamin C
 
9.7
mg
12
%
Calcium
 
246
mg
25
%
Iron
 
3.1
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.