Creamy Lemon Garlic Pasta with Parmesan Crusted Chicken

Ingredients

• 3 chicken breast (thinly sliced)
• 1 tbsp olive oil (for cooking chicken)
• 1 cup panko bread crumbs
• 3 eggs (whisked)
• 1 cup all purpose flour
• 0.25 cup Parmesan cheese (for chicken breading)
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder (for chicken)
• 2 tsp oregano (for chicken)
• 1 tsp basil (for chicken)
• 1 tsp smoked paprika
• 1 tsp salt (for chicken)
• 0.5 tsp black pepper
• 12 oz fettuccine noodles
• 2 cup heavy whipping cream
• 0.25 cup lemon juice
• 0.25 cup pasta water (reserved from boiling pasta)
• 1 lemon zest (from 1 lemon)
• 3 tbsp butter
• 1 tbsp olive oil (for sauce)
• 6 clove garlic (minced)
• 1 shallot (finely chopped)
• 0.5 cup Parmesan cheese (for sauce)
• 1.5 tsp garlic powder (for sauce)
• 1.5 tsp onion powder (for sauce)
• 1 tsp lemon pepper
• 1 tsp basil (for sauce)
• 1 tsp oregano (for sauce)
• salt (to taste)

Steps

1. 1

   Season the thinly sliced chicken breasts on both sides with salt and pepper (and optionally a portion of the onion/garlic powder). Set aside.

2. 2

   Prepare the breading station: In one shallow bowl, place the flour. In a second bowl, whisk the 3 eggs. In a third bowl, combine the panko breadcrumbs, 1/4 cup Parmesan cheese, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp oregano, 1 tsp basil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.

3. 3

   Dredge each chicken breast in the flour, shaking off excess. Dip it into the whisked eggs, then coat thoroughly with the breadcrumb-Parmesan mixture, pressing the crumbs gently to ensure they adhere well.

4. 4

   Heat 1 tbsp olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a warm oven to keep crispy.

5. 5

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain the pasta, making sure to reserve at least 1/4 cup of the starchy pasta water.

6. 6

   While the pasta is boiling, start the sauce: Heat 1 tbsp olive oil and 3 tbsp butter in a large skillet over medium heat. Add the chopped shallot and sauté until soft, about 3 minutes.

7. 7

   Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.

8. 8

   Pour in the 2 cups of heavy whipping cream and 1/4 cup lemon juice, stirring to combine. Let the mixture simmer for 2-3 minutes until it begins to thicken slightly.

9. 9

   Stir in the lemon zest, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 tsp lemon pepper, 1 tsp basil, and 1 tsp oregano. Add the 1/2 cup Parmesan cheese and stir until melted and well combined.

10. 10

    Taste the sauce and add salt or additional pepper as needed. Stir in the reserved 1/4 cup of pasta water to reach your desired sauce consistency.

11. 11

    Add the cooked fettuccine to the skillet with the sauce. Toss thoroughly to ensure every strand is evenly coated.

12. 12

    Garnish with fresh parsley if desired and serve immediately with the warm Parmesan crusted chicken on top or on the side.

Notes

If the lemon flavor is too strong for your preference, reduce the lemon juice to 2 tablespoons. For a non-dairy version, heavy cream and Parmesan can be replaced with plant-based alternatives as noted by some users.

Nutrition per serving

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