Description
A bright and creamy lemon chicken pasta recipe that features crispy breaded chicken strips served over tender fettuccine tossed in a homemade lemon Alfredo sauce. Ready in just 30 minutes, this flavorful dish combines zesty lemon, garlic, and parmesan for a satisfying and elegant meal perfect for weeknights or impressing guests.
Ingredients
Pasta
- 12 oz fettuccine pasta (or spaghetti)
- 1 heaping Tbsp salt (for pasta water)
Chicken
- 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
- 1/8 tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice (from 1 large lemon, divided)
Lemon Alfredo Sauce
- 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
Garnish
- 1 Tbsp parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil and add 1 heaping tablespoon of salt. Cook the fettuccine according to package instructions until al dente or your preferred doneness. Reserve 1/2 cup of pasta water before draining and lightly rinsing the pasta. Rinsing helps keep the sauce creamier when tossed with noodles.
- Prepare Chicken Breading: While pasta cooks, prepare two bowls. In the first bowl, beat together 1 egg and 1 tablespoon milk. In the second bowl, mix 1 cup panko bread crumbs with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Dip each chicken cutlet first into the egg wash, letting excess drip off, then coat thoroughly in the bread crumb mixture.
- Cook Chicken: Heat a large skillet over medium heat and add 2 tablespoons olive oil, enough to lightly cover the bottom. Place breaded chicken cutlets in a single layer and sauté for 3-4 minutes per side, or until fully cooked and internal temperature reaches 165°F. Transfer chicken to a cutting board, squeeze half of the lemon juice over the top, let cool slightly, then slice into strips.
- Make Lemon Alfredo Sauce: In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 minced garlic cloves and 1/4 teaspoon onion powder, sautéing for about 1 minute until fragrant. Pour in 2 cups heavy whipping cream and 1/2 teaspoon salt. Bring the mixture to a simmer while stirring frequently. Reduce heat to low and slowly whisk in the remaining 2 tablespoons fresh lemon juice until fully incorporated.
- Finish Sauce: Sprinkle 1/3 cup parmesan cheese over the sauce, remove from heat, and whisk until the cheese is melted and the sauce is smooth. Taste and adjust seasoning with a pinch more salt if needed.
- Toss Pasta and Serve: Pour the warm lemon Alfredo sauce over the drained, rinsed pasta and toss to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached. Serve pasta in bowls topped with the sliced lemon chicken strips and garnish with parsley if using.
Notes
- Rinsing pasta after cooking helps keep the lemon cream sauce creamy and prevents noodles from sticking together.
- Use a thermometer to ensure chicken reaches 165°F for safe consumption.
- Adjust the amount of lemon juice in the sauce to taste; more for a zestier flavor, less for milder.
- Fresh parsley garnish adds a pop of color and fresh herb flavor but can be omitted if unavailable.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
