This recipe is simple and easy to make. I often cook it when I’m in the mood for something savory instead of sweet.
As you might know from reading my recipes, I’m fond of desserts and sweets, and I frequently share many sweet recipes. But with winter approaching, I think it’s time to try something different.
The recipe is straightforward, and you can easily make it at home. I believe cooking is fun, and if you enjoy it, you’ll love making this dish.
What To Serve With Lemon Chicken Parmesan Pasta
Lemon Chicken Parmesan Pasta
This Lemon chicken parmesan pasta is simple and easy to make. I often cook it when I'm in the mood for something savory instead of sweet. The recipe is straightforward, and you can easily make it at home. I believe cooking is fun, and if you enjoy it, you'll love making this dish.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs panko or Italian style
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Pasta:
- 12 oz 340g pasta (penne, fettuccine, or your choice)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon slices optional, for garnish
Instructions
Prepare the Chicken:
- Begin by pounding the chicken breasts to an even thickness, about 1/2 inch.
- In three separate bowls, place the flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating.
- Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to drain excess oil.
Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
Make the Sauce:
- In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the chicken broth and lemon juice, stirring to combine. Allow the mixture to simmer for 2-3 minutes.
- Stir in the heavy cream and bring the sauce to a gentle simmer. Add the lemon zest and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Combine and Serve:
- Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly.
- Slice the cooked chicken breasts and place them on top of the pasta.
- Garnish with chopped parsley and lemon slices, if desired. Serve immediately.