Creamy Lemon Chicken Pasta
This creamy lemon chicken pasta is a delightful mix of crispy panko-crusted chicken, fresh lemon juice, and a luscious Parmesan cream sauce. Served over your favorite pasta, it’s rich, vibrant, and perfect for both weeknights and special occasions.
Ingredients
Chicken Pasta Ingredients
- 12 oz fettuccini pasta or spaghetti
- 1 lb boneless skinless chicken breasts 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 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
Instructions
- Bring a pot of salted water to boil. Cook pasta until al dente.
- Reserve pasta water, drain, and rinse lightly.
- Beat egg and milk in one bowl. Mix breadcrumbs, salt, and pepper in another.
- Dip chicken in egg, then coat in breadcrumbs.
- Heat oil in a skillet. Cook chicken on both sides until golden and cooked through.
- Let rest, then slice and drizzle with lemon juice.
- See full steps with tips & photos → https://mischacrossing.com/creamy-lemon-chicken-pasta/
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Don’t overcook the garlic—just a quick sauté to release flavor.
- You can substitute linguine or penne if preferred.
- For an extra lemony finish, serve with additional wedges on the side.