Crispy Chicken Lemon Garlic Pasta

Ingredients

• 2 chicken breasts (butterflied)
• 75 g breadcrumbs
• 1 tsp paprika (for chicken coating)
• 1 tsp chicken seasoning (for chicken coating)
• 1 tsp Italian herbs (for chicken coating)
• 1 tsp garlic granules (for chicken coating)
• 1 tsp onion granules (for chicken coating)
• 1 egg (beaten for coating)
• olive oil (generous amount for frying)
• 0.5 onion (finely chopped)
• 1 tsp paprika (for sauce)
• 1 tsp chicken seasoning (for sauce)
• 1 tsp Italian herbs (for sauce)
• 1 tsp garlic granules (for sauce)
• 1 tsp onion granules (for sauce)
• 1 lemon zest (zest of one lemon; divided)
• 0.5 lemon juice (juice of half a lemon)
• 200 g crème fraiche
• 125 ml milk
• 1 tbsp garlic & herb soft cheese
• 30 g Parmesan (plus extra for topping)
• salt & pepper (to taste)
• 180 g tagliatelle pasta
• fresh parsley (for garnish)

Steps

1. 1

   Butterfly the chicken breasts. Prepare two shallow bowls: one with the beaten egg and one with the breadcrumbs mixed with 1 tsp each of paprika, chicken seasoning, Italian herbs, garlic granules, and onion granules.

2. 2

   Coat each chicken breast first in the egg, then in the seasoned breadcrumbs until completely and evenly coated.

3. 3

   Heat a generous amount of olive oil in a pan over medium heat. Fry the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

4. 4

   Optional: Place the fried chicken in an air fryer at 180°C (350°F) for a couple of minutes to ensure it is fully cooked through and extra crispy.

5. 5

   Bring a large pot of salted water to a boil and cook the tagliatelle pasta according to package instructions.

6. 6

   While the pasta cooks, finely chop half an onion. Add it to a separate oiled pan and sauté until softened.

7. 7

   Add 1 tsp each of paprika, chicken seasoning, Italian herbs, garlic granules, and onion granules along with the lemon zest to the onions.

8. 8

   Pour in the lemon juice, then reduce the heat.

9. 9

   Add the crème fraiche, milk, and garlic & herb soft cheese to the pan. Stir until the mixture is well combined and smooth.

10. 10

    Stir in the 30g of Parmesan cheese. If the sauce is too thick, add a splash of the starchy pasta water to loosen it to your desired consistency.

11. 11

    Leave the sauce to simmer gently for about 10 minutes to thicken. Once thickened, set aside a small amount of the sauce to pour over the chicken at the end.

12. 12

    Add the cooked and drained pasta into the sauce and stir until every strand is thoroughly coated.

13. 13

    Plate the pasta and top with the crispy chicken. Pour the saved sauce over the chicken and garnish with extra parmesan, lemon zest, and fresh parsley.

Notes

The author recommends using an air fryer at 180°C for a final crisping step to ensure the chicken is cooked through without burning the breadcrumbs in the pan.

Nutrition per serving

• main
• dinner
• pasta
• chicken
• creamy
• fried
• lemon
• garlic