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Creamy Lemon Chicken Pasta: A Restaurant-Worthy Dinner in 30 Minutes

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When it comes to quick, satisfying, and flavorful meals, Creamy Lemon Chicken Pasta stands out as a favorite. This recipe takes the humble chicken pasta to a whole new level, delivering a burst of zesty lemon and a rich, velvety cream sauce that is sure to impress. Whether you’re serving it for a weeknight family dinner or making it for a special occasion, this dish strikes the perfect balance between comfort food and gourmet dining. The crispy breaded chicken, paired with the bright lemon cream sauce, creates an unforgettable meal that’s both fresh and indulgent.

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Creamy Lemon Chicken Pasta: A Restaurant-Worthy Dinner in 30 Minutes

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🍗🍋 Creamy Lemon Chicken Pasta brings together the perfect combination of creamy, tangy, and savory! In just 30 minutes, you’ll have a satisfying, restaurant-style meal that’s sure to impress. 🌟 Perfect for any night when you need something quick, delicious, and indulgent. Ready for a taste? 😋

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  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken Pasta Ingredients:

  • 12 oz fettuccini pasta (or spaghetti)
  • 1 lb boneless skinless chicken breasts (about 2 medium pieces), cut in half lengthwise
  • 1 egg
  • 1 tbsp milk
  • 1 cup panko bread crumbs
  • 1/2 tsp salt, plus more for salting the water
  • 1/8 tsp black pepper
  • 2 tbsp olive oil for sautéing

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 (grated)
  • 1 tbsp fresh parsley, for garnish (optional)

Instructions

Step 1: Cook the Pasta

The first step in making Creamy Lemon Chicken Pasta is cooking the pasta. Bring a large pot of water to a boil and add a generous amount of salt to the water—about 1 heaping tablespoon. This helps the pasta absorb flavor as it cooks. Add the fettuccini and cook it until al dente, following the package instructions. For the best texture, avoid overcooking the pasta. Once the pasta is ready, reserve 1/2 cup of the cooking water before draining and lightly rinsing the pasta. Rinsing the pasta helps to maintain its creamy texture by preventing it from becoming too starchy.

Step 2: Prepare the Lemon Chicken

While the pasta is cooking, set up two bowls for the breading process. In the first bowl, beat the egg and milk together to create an egg wash. In the second bowl, mix the panko breadcrumbs with salt and black pepper. Dip each chicken cutlet into the egg wash, letting the excess drip off before transferring it to the breadcrumb mixture. Press down lightly to ensure the breadcrumbs coat the chicken evenly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken in a single layer and cook for about 3-4 minutes per side or until golden brown and cooked through, with an internal temperature of 165°F (75°C). This ensures the chicken is crispy on the outside and tender on the inside.

Once cooked, transfer the chicken to a cutting board and squeeze half of the lemon juice over the top to add a burst of freshness. Let the chicken rest for a few minutes before slicing it into strips.

Step 3: Make the Lemon Alfredo Sauce

For the creamy lemon sauce, start by melting 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is melted, add the minced garlic and onion powder. Sauté for about one minute until the garlic becomes fragrant, but be careful not to burn it.

Next, pour in 2 cups of heavy whipping cream, followed by 1/2 teaspoon of salt. Stir the mixture and bring it to a simmer. Let it cook for a few minutes, stirring frequently, to allow the cream to thicken slightly.

Reduce the heat to low, and while whisking constantly, gradually add the 2 tablespoons of fresh lemon juice. The acidity of the lemon juice balances out the richness of the cream, creating a smooth and tangy sauce. Continue whisking until the sauce is well-combined and creamy.

To finish the sauce, sprinkle in the grated parmesan cheese and whisk until melted and incorporated. Taste and adjust the seasoning with more salt, if needed. The result is a velvety lemon cream sauce that’s both luscious and bright.

Step 4: Assemble the Dish

Add the cooked, drained pasta to the saucepan with the lemon cream sauce and toss to coat the noodles evenly. If the sauce seems too thick, add a splash of the reserved pasta cooking water to thin it out to your desired consistency.

Transfer the pasta to serving bowls and top with the crispy chicken strips. Garnish with freshly chopped parsley for a pop of color and extra flavor. Serve immediately while the dish is still warm and enjoy the delightful combination of creamy sauce, tender pasta, and crispy chicken.

Notes

  • Pasta: If you prefer a different type of pasta, feel free to swap fettuccini with spaghetti, penne, or even gluten-free pasta.
  • Chicken: You can use boneless skinless chicken thighs instead of breasts for a juicier, more flavorful option. For a lighter dish, consider using grilled or roasted chicken instead of breaded.
  • Dairy-Free: For a dairy-free version, use coconut cream or a non-dairy milk alternative like almond milk or oat milk in place of heavy cream. For the cheese, nutritional yeast or a dairy-free parmesan can be substituted.
  • Herbs: Add a burst of freshness with herbs such as basil, thyme, or dill, or even swap the parsley for some fresh chives for a different flavor.
  • Vegan Version: To make this dish vegan, use a plant-based cream alternative and vegan cheese. You can also skip the breaded chicken and opt for a plant-based protein like tofu or tempeh.
  • Author: Paula Susan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Why You’ll Love This Recipe:

  • Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
  • Restaurant-Quality Taste: The creamy lemon sauce, fresh herbs, and crispy chicken elevate this dish to a restaurant-quality level, impressing everyone at the table.
  • Versatile: While the recipe uses fettuccini, it can be adapted with other types of pasta like spaghetti, penne, or even gluten-free alternatives.
  • Balanced Flavors: The combination of lemon’s bright acidity and the richness of heavy cream and parmesan cheese creates a balanced flavor profile that’s both fresh and indulgent.

Breakdown of Ingredients

The ingredients for this dish are simple yet packed with flavor. Here’s everything you’ll need to create this creamy and delicious meal.

Chicken Pasta Ingredients:

  • 12 oz fettuccini pasta (or spaghetti)
  • 1 lb boneless skinless chicken breasts (about 2 medium pieces), cut in half lengthwise
  • 1 egg
  • 1 tbsp milk
  • 1 cup panko bread crumbs
  • 1/2 tsp salt, plus more for salting the water
  • 1/8 tsp black pepper
  • 2 tbsp olive oil for sautéing

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 (grated)
  • 1 tbsp fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Cook the Pasta

The first step in making Creamy Lemon Chicken Pasta is cooking the pasta. Bring a large pot of water to a boil and add a generous amount of salt to the water—about 1 heaping tablespoon. This helps the pasta absorb flavor as it cooks. Add the fettuccini and cook it until al dente, following the package instructions. For the best texture, avoid overcooking the pasta. Once the pasta is ready, reserve 1/2 cup of the cooking water before draining and lightly rinsing the pasta. Rinsing the pasta helps to maintain its creamy texture by preventing it from becoming too starchy.

Step 2: Prepare the Lemon Chicken

While the pasta is cooking, set up two bowls for the breading process. In the first bowl, beat the egg and milk together to create an egg wash. In the second bowl, mix the panko breadcrumbs with salt and black pepper. Dip each chicken cutlet into the egg wash, letting the excess drip off before transferring it to the breadcrumb mixture. Press down lightly to ensure the breadcrumbs coat the chicken evenly.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the breaded chicken in a single layer and cook for about 3-4 minutes per side or until golden brown and cooked through, with an internal temperature of 165°F (75°C). This ensures the chicken is crispy on the outside and tender on the inside.

Once cooked, transfer the chicken to a cutting board and squeeze half of the lemon juice over the top to add a burst of freshness. Let the chicken rest for a few minutes before slicing it into strips.

Step 3: Make the Lemon Alfredo Sauce

For the creamy lemon sauce, start by melting 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is melted, add the minced garlic and onion powder. Sauté for about one minute until the garlic becomes fragrant, but be careful not to burn it.

Next, pour in 2 cups of heavy whipping cream, followed by 1/2 teaspoon of salt. Stir the mixture and bring it to a simmer. Let it cook for a few minutes, stirring frequently, to allow the cream to thicken slightly.

Reduce the heat to low, and while whisking constantly, gradually add the 2 tablespoons of fresh lemon juice. The acidity of the lemon juice balances out the richness of the cream, creating a smooth and tangy sauce. Continue whisking until the sauce is well-combined and creamy.

To finish the sauce, sprinkle in the grated parmesan cheese and whisk until melted and incorporated. Taste and adjust the seasoning with more salt, if needed. The result is a velvety lemon cream sauce that’s both luscious and bright.

Step 4: Assemble the Dish

Add the cooked, drained pasta to the saucepan with the lemon cream sauce and toss to coat the noodles evenly. If the sauce seems too thick, add a splash of the reserved pasta cooking water to thin it out to your desired consistency.

Transfer the pasta to serving bowls and top with the crispy chicken strips. Garnish with freshly chopped parsley for a pop of color and extra flavor. Serve immediately while the dish is still warm and enjoy the delightful combination of creamy sauce, tender pasta, and crispy chicken.

Tips and Variations

Ingredient Substitutions

While this recipe is already delicious as is, there are a few substitutions you can make to suit your preferences or dietary needs.

  • Pasta: If you prefer a different type of pasta, feel free to swap fettuccini with spaghetti, penne, or even gluten-free pasta.
  • Chicken: You can use boneless skinless chicken thighs instead of breasts for a juicier, more flavorful option. For a lighter dish, consider using grilled or roasted chicken instead of breaded.
  • Dairy-Free: For a dairy-free version, use coconut cream or a non-dairy milk alternative like almond milk or oat milk in place of heavy cream. For the cheese, nutritional yeast or a dairy-free parmesan can be substituted.
  • Herbs: Add a burst of freshness with herbs such as basil, thyme, or dill, or even swap the parsley for some fresh chives for a different flavor.
  • Vegan Version: To make this dish vegan, use a plant-based cream alternative and vegan cheese. You can also skip the breaded chicken and opt for a plant-based protein like tofu or tempeh.

Make-Ahead Tips

This Creamy Lemon Chicken Pasta is best enjoyed fresh, but you can prepare some components ahead of time to make the process even quicker.

  • Chicken: You can bread and cook the chicken ahead of time, then refrigerate it until you’re ready to serve. Reheat it gently in a skillet before serving.
  • Sauce: The lemon cream sauce can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring in a bit of extra cream or pasta water to bring it back to the right consistency.

Serving Suggestions

This dish is hearty enough to serve on its own, but it pairs wonderfully with a variety of sides. Here are a few ideas:

  • Garlic Bread: The rich sauce is perfect for dipping with a slice of warm, crispy garlic bread.
  • Side Salad: A light green salad with a tangy vinaigrette would complement the creamy pasta beautifully. Try a fresh arugula or spinach salad with a lemon dressing to enhance the lemony flavors in the pasta.
  • Roasted Vegetables: Roasted vegetables like broccoli, asparagus, or bell peppers add a lovely crunch and balance to the rich dish.

Final Thoughts

Creamy Lemon Chicken Pasta is the epitome of comfort food with a gourmet twist. It’s a perfect weeknight meal that delivers a restaurant-quality dining experience with minimal effort. The combination of tender chicken, perfectly cooked pasta, and a tangy lemon cream sauce creates a balanced and flavorful dish that’s bound to be a favorite in your recipe collection.

Whether you’re an experienced cook or a beginner in the kitchen, this recipe is simple enough to make yet impressive enough to serve to guests. So next time you’re craving a satisfying, quick, and delicious dinner, give this Creamy Lemon Chicken Pasta a try—it’s sure to leave everyone asking for seconds!

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