Elevate your weeknight meals with this truly elegant yet incredibly simple Lemon Chicken Pasta recipe. Featuring tender, juicy chicken breast coated in a perfectly crispy panko breading, served over a bed of al-dente fettuccine, all enveloped in a rich, creamy, and wonderfully zesty lemon garlic sauce. This dish is designed for those who crave gourmet flavors without spending hours in the kitchen, making it an ideal choice for a quick family dinner or impressive entertaining.

The delightful interplay of textures and bright, comforting flavors makes this recipe a guaranteed crowd-pleaser. The slight tang from fresh lemon juice beautifully cuts through the richness of the creamy sauce, while the panko crust adds a satisfying crunch that contrasts with the tender pasta. Ready in just 30 minutes, it’s a culinary masterpiece that proves delicious dining doesn’t have to be complicated.

Chicken and Pasta

• ▢ 12 oz fettuccini pasta (or your preferred pasta shape like linguine or spaghetti)
• ▢ 1 large egg
• ▢ 1 tbsp milk (any type, or water)
• ▢ 1 cup panko bread crumbs (for extra crispiness)
• ▢ ½ tsp salt
• ▢ ⅛ tsp black pepper
• ▢ 1 lb chicken breast, sliced in half horizontally to create thin cutlets, or use pre-cut chicken tenders
• ▢ 2 tbsp olive oil (for pan-frying the chicken)
• ▢ 2 tbsp fresh lemon juice (for drizzling over cooked chicken)

Creamy Lemon Sauce

• ▢ 2 tbsp unsalted butter
• ▢ 2 tsp minced garlic (about 2-3 cloves, finely minced)
• ▢ ¼ tsp onion powder
• ▢ 2 cups heavy whipping cream (or heavy cream, for a rich and decadent sauce)
• ▢ ½ tsp salt (adjust to taste)
• ▢ 2 tbsp fresh lemon juice (freshly squeezed is key for the best flavor)
• ▢ ⅓ cup parmesan cheese (freshly grated, plus more for garnish)
• ▢ 1 tbsp fresh parsley (chopped, for garnish)

Prepare the Pasta

• Bring a large pot of salted water to a rolling boil. Add the fettuccine noodles and cook according to package instructions until al-dente. Al-dente pasta is crucial for this dish, as it will continue to cook slightly when combined with the warm sauce. Before draining, make sure to reserve about 1/2 cup of the starchy pasta water. This liquid gold is vital for adjusting the sauce’s consistency later. Drain the remaining pasta and set aside.

Cook the Crispy Chicken

• Prepare your breading station. In a small bowl, whisk together the egg and 1 tablespoon of milk until well combined. In a separate shallow bowl, mix the panko breadcrumbs with ½ teaspoon of salt and ⅛ teaspoon of black pepper. Dip each chicken cutlet first into the egg wash, ensuring it’s fully coated, then transfer to the panko mixture. Press gently to adhere the breadcrumbs evenly on both sides. This panko coating will give your chicken an incredible crispy texture.
• Heat the olive oil in a large skillet over medium heat. Once shimmering, carefully add the breaded chicken cutlets to the hot skillet. Cook for 3-4 minutes per side, or until the chicken is golden brown, crispy, and cooked completely through with an internal temperature of 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary. Transfer the cooked chicken to a cutting board. Immediately pour 2 tablespoons of fresh lemon juice over the warm chicken – this adds a burst of bright flavor. Allow the chicken to rest for a few minutes before slicing it into thin strips.

Whip Up the Lemon Cream Sauce

• Using the same skillet (no need to clean it – those browned bits add flavor!), melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and is slightly foamy, add the minced garlic and onion powder. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
• Pour in the heavy cream and add ½ teaspoon of salt. Increase the heat slightly to bring the sauce to a gentle simmer, stirring frequently to prevent it from sticking or scorching. Once simmering, reduce the heat to low. Gradually whisk in 2 tablespoons of fresh lemon juice, adding it incrementally to prevent the cream from curdling. Continue to whisk gently until the sauce begins to thicken slightly. Turn off the heat. Stir in the grated parmesan cheese until it has fully melted into the sauce, creating a smooth and luscious consistency.
• Add the cooked fettuccine pasta directly into the skillet with the lemon cream sauce. Toss thoroughly to ensure every strand of pasta is beautifully coated. If the sauce appears too thick or needs a little loosening, add a tablespoon or two of the reserved pasta water at a time, mixing until you reach your desired consistency. The pasta water helps bind the sauce to the noodles and adds extra creaminess.
• To serve, divide the creamy lemon pasta among plates. Arrange the sliced crispy lemon chicken strips generously on top of each serving. For a final touch of freshness and vibrant color, garnish with freshly chopped parsley. Serve immediately and enjoy this truly delightful meal!

Nutrition

Planning your meals? Here’s a quick overview of the nutritional breakdown per serving for this Lemon Chicken Pasta: