Lemon Chicken Parmesan Pasta

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This recipe is simple and easy to make. I often cook it when I’m in the mood for something savory instead of sweet.

Lemon chicken parmesan pasta in plate

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.

Ingredients

For the Chicken

  1. Chicken Breasts: Boneless, skinless chicken breasts are used as the protein base. They are pounded thin for even cooking and tender texture.
  2. Flour: Acts as the first layer of coating, helping the egg and breadcrumbs adhere.
  3. Eggs: Bind the breadcrumb mixture to the chicken, creating a crispy outer crust.
  4. Breadcrumbs (Panko or Italian Style): Panko gives a crunchier texture, while Italian-style breadcrumbs offer additional seasoning.
  5. Parmesan Cheese: Adds a rich flavor to the breadcrumb coating.
  6. Salt and Pepper: Enhance the overall flavor.
  7. Garlic Powder and Paprika
  8. Olive Oil and Butter: Used for frying, providing a golden crust while adding flavor.

For the Pasta

  1. Pasta: Use your preferred pasta shape. Penne, fettuccine, or spaghetti are great options as they hold the sauce well.
  2. Heavy Cream: Creates a rich, velvety sauce base.
  3. Chicken Broth
  4. Lemon Juice and Zest
  5. Parmesan Cheese
  6. Butter
  7. Garlic
  8. Salt and Pepper
  9. Fresh Parsley and Lemon Slices (Optional): Garnish for added freshness and presentation.

How To Make

1. Prepare the Chicken

  1. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even thickness of about ½ inch. This ensures the chicken cooks evenly and remains tender.
  2. Set Up a Breading Station: Arrange three bowls:
    • Bowl 1: All-purpose flour.
    • Bowl 2: Beaten eggs.
    • Bowl 3: A mixture of breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper.
  3. Bread the Chicken:
    • Dredge each chicken breast in the flour, coating all sides.
    • Dip into the beaten eggs, ensuring the chicken is fully covered.
    • Coat in the breadcrumb mixture, pressing the breadcrumbs firmly to create an even layer. This will give the chicken a crispy crust when cooked.
  4. Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Once the butter melts and the oil is hot:
    • Add the breaded chicken breasts.
    • Cook for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    • Transfer the chicken to a plate lined with paper towels to drain any excess oil. Set aside.

2. Cook the Pasta

  1. Boil the Water: Bring a large pot of salted water to a rolling boil.
  2. Cook the Pasta: Add your pasta of choice and cook according to the package instructions until al dente (firm to the bite). Drain the pasta, reserving about ½ cup of the pasta water in case you need to thin the sauce later. Set the pasta aside.

3. Make the Lemon Parmesan Sauce

  1. Sauté the Garlic: In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  2. Deglaze the Pan: Add the chicken broth and lemon juice to the skillet, scraping the bottom of the pan with a spatula to release any browned bits. These add extra flavor to the sauce. Let the mixture simmer for 2-3 minutes to slightly reduce.
  3. Add Cream and Zest: Stir in the heavy cream and lemon zest. Allow the sauce to come to a gentle simmer.
  4. Melt the Parmesan: Gradually add the grated Parmesan cheese, stirring constantly to ensure it melts evenly and the sauce becomes smooth. If the sauce is too thick, you can thin it with a splash of reserved pasta water.
  5. Season: Taste the sauce and adjust with salt and pepper as needed.

4. Combine and Serve

  1. Toss the Pasta: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, ensuring each piece is coated with the creamy, lemony sauce.
  2. Slice the Chicken: Slice the cooked chicken breasts into strips or bite-sized pieces.
  3. Assemble the Dish: Plate the pasta, top it with slices of chicken, and garnish with chopped fresh parsley for color and freshness. Add lemon slices for presentation if desired.
  4. Serve Immediately: This dish is best served hot to enjoy the creamy sauce and crispy chicken at their peak.

Pro Tips for Best Results

  1. Don’t Overcook the Chicken: Keep an eye on the chicken while frying to prevent it from drying out. A meat thermometer is helpful for checking doneness.
  2. Use Fresh Ingredients: Freshly squeezed lemon juice and zest make a big difference in flavor. Avoid using bottled lemon juice.
  3. Adjust Sauce Consistency: If the sauce is too thick, stir in reserved pasta water, a little at a time, until it reaches your desired consistency.
  4. Customize the Pasta: Add vegetables like spinach, peas, or asparagus for extra nutrition and flavor.
  5. Reheating: If reheating leftovers, add a splash of milk or chicken broth to revive the creaminess of the sauce.

Serving Suggestions

  • Sides: Pair this dish with a crisp garden salad or roasted vegetables like asparagus or broccoli for a balanced meal.
  • Bread: Serve with warm garlic bread or a crusty baguette to soak up the creamy sauce.
  • Wine Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the citrusy and creamy flavors beautifully.

Storage Instructions

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over low heat, adding a splash of cream, milk, or chicken broth to restore the sauce’s consistency. Avoid microwaving the chicken as it may lose its crispiness.
  • Freezing: While the chicken can be frozen separately for up to 2 months, the creamy pasta sauce may not freeze well due to the heavy cream.
Chicken parmesan pasta with lemon decoration

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

Chicken parmesan pasta with lemon decoration

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Course Main Course
Cuisine American
Servings 4

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.