Lemon Chicken Pasta the Whole Family Will Love
If there’s one recipe that perfectly balances comfort food with bright, zesty flavor, it’s Lemon Chicken Pasta. This creamy pasta dish features tender, golden chicken cutlets served over fettuccine coated in a Parmesan cream sauce infused with fresh lemon juice and zest. It’s rich without being heavy, and it’s the kind of dish that looks like it took all day but comes together in under an hour.
If you enjoy homemade pasta dishes like my Southwest Chicken Salad for busy weeknights, or my creamy Smothered Chicken with Ranch Sauce for Sunday dinners, you’re going to love this flavorful twist on a chicken pasta classic.
Why You’ll Love This Lemon Chicken Pasta Recipe
There’s just something about the combination of crispy chicken and creamy pasta that feels so indulgent, but adding lemon into the mix lifts the whole dish. Here’s what makes this recipe a repeat favorite:
- Bright + Creamy Flavor: The sauce is rich from butter, cream, and Parmesan, but the lemon zest and juice cut through with just the right amount of acidity.
- Crispy Parmesan Chicken: Breaded and pan-fried chicken adds texture and flavor that complements the sauce.
- Weeknight-Friendly: Despite its elegance, this recipe comes together in under an hour.
- Perfect for Leftovers: It reheats beautifully with a splash of milk or cream.
Ingredients You’ll Need
This lemon chicken pasta uses simple, wholesome ingredients, many of which you may already have in your kitchen:
For the Chicken:
- 2 ½ pounds skinless chicken breasts
- Mineral salt and black pepper
- All-purpose flour
- Eggs (beaten)
- Italian breadcrumbs
- Grated Parmesan cheese
- Olive oil
- Salted butter
For the Pasta & Sauce:
- Fettuccine pasta
- Heavy cream
- More grated Parmesan
- Salted butter
- Fresh lemon (zest and juice)
- Garlic
- Fresh parsley and lemon wedges (for garnish)
How to Make Lemon Chicken Pasta
This dish is prepared in four basic steps: breading and cooking the chicken, boiling the pasta, making the lemon Parmesan cream sauce, and assembling everything together. Here’s how to do it:
1. Bread and Pan-Fry the Chicken
Start by slicing or pounding your chicken breasts to an even thickness. Season both sides with salt and pepper.
Next, dredge each piece in flour, dip into beaten eggs, and then coat with a mixture of Italian breadcrumbs and Parmesan cheese. Pan-fry in olive oil and butter until golden brown and crispy on both sides, about 4–5 minutes per side.
Set the cooked chicken aside on a paper towel-lined plate while you prepare the rest of the dish.
2. Boil the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook your fettuccine until al dente, according to package instructions (usually 10–12 minutes). Reserve a little pasta water, then drain and set aside.
3. Make the Creamy Lemon Parmesan Sauce
In a large skillet, olive oil and butter, sauté garlic until fragrant. Pour in heavy cream, then stir in Parmesan, lemon zest, and lemon juice.
Let it simmer until thickened, then add the drained fettuccine and toss to coat. If the sauce feels too thick, a splash of reserved pasta water will loosen it up.
4. Assemble and Garnish
Slice the crispy chicken into strips. Plate the creamy lemon pasta, top with chicken, and garnish with chopped fresh parsley and lemon wedges for serving. Extra Parmesan on top? Always a good idea.
Tips for the Best Lemon Chicken Pasta
- Pound the Chicken Thin: This ensures quick and even cooking, and keeps the chicken juicy inside.
- Use Fresh Lemon: Fresh-squeezed juice and zest make a big difference in flavor—don’t skip this!
- Don’t Overcook the Garlic: Just sauté it for about 30 seconds until fragrant—burned garlic can ruin the flavor of your sauce.
- Use Real Parmesan: Pre-shredded varieties often contain anti-caking agents. Freshly grated cheese melts smoother and tastes better.
Variations to Try
- Add Veggies: Stir in baby spinach, steamed broccoli, or roasted asparagus to bulk it up with greens.
- Swap the Pasta: This sauce works well with linguine, penne, or even spaghetti.
- Make It Spicy: Add a pinch of crushed red pepper flakes to the sauce for a little kick.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm in a skillet over low heat with a splash of cream or milk until warmed through.
Freezing isn’t recommended for cream-based sauces, as the texture can separate once thawed.
What to Serve with Lemon Chicken Pasta
While this creamy lemon chicken pasta is a satisfying meal on its own, here are a few sides that pair beautifully:
- A crisp green salad with vinaigrette
- Garlic bread or crusty artisan rolls
- Roasted vegetables like zucchini or asparagus
Make It a Complete Meal
This recipe is impressive enough for dinner guests but simple enough for a cozy night in. Whether you’re celebrating or meal-prepping for the week ahead, lemon chicken pasta is a recipe you’ll come back to again and again.
Looking for more cozy, flavor-packed dinners? Try my Creamy Smothered Chicken with Ranch Sauce or Venison Stew for another hearty option.
FAQ: Lemon Chicken Pasta
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs will also work well in this recipe. They may take a bit longer to cook, but they stay juicy and flavorful.
Can I make this ahead of time?
You can cook the chicken and pasta ahead of time, but wait to make the sauce until just before serving for the best texture. Store the components separately and reheat gently.
Can I make this gluten-free?
Absolutely. Use gluten-free all-purpose flour, breadcrumbs, and pasta. Double-check your Parmesan and other ingredients to ensure they’re certified gluten-free.
Is this recipe kid-friendly?
Very much so! The creamy sauce and crispy chicken are a big hit with kids. You can reduce the amount of lemon juice slightly if your little ones prefer milder flavors.
Can I use milk instead of cream?
You can substitute whole milk, but the sauce will be thinner and less rich. For a creamier result without heavy cream, try half-and-half or a combination of milk and a little cream cheese.
Lemon Chicken Pasta
This creamy Lemon Chicken Pasta is the perfect balance of comforting and fresh. Tender, crispy chicken cutlets are served over buttery fettuccine tossed in a luscious Parmesan cream sauce, brightened with lemon juice and zest. Topped with fresh parsley and a squeeze of lemon, it’s an elegant dish that's easy enough for a weeknight and special enough for guests.
Ingredients
For the Chicken:
- 2 1/2 pounds, skinless chicken breasts
- 1 tsp mineral salt
- 1 tsp pepper
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cup Italian breadcrumbs
- 1/2 cups grated Parmesan cheese
- 1/2 cup olive oil
- 2 tbs salted butter
For the Pasta and Sauce:
- 1 pound fettuccine
- 2 cup heavy cream
- 1 1/2 cup grated Parmesan cheese
- 1/2 cup salted butter
- 1 lemon (zested and juiced)
- 3 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Step 1: Bread and Cook the Chicken
- Start by slicing the chicken breasts in half lengthwise or pounding them to an even thickness. This helps them cook evenly and stay juicy.
- Season both sides of the chicken with mineral salt and black pepper.
- Set up your breading station: Place the flour on a plate. In a shallow dish, beat the eggs. In a separate dish, mix the Italian breadcrumbs with the grated Parmesan cheese.
- Dredge each piece of chicken in the flour, making sure it’s coated well. Then dip it into the beaten eggs, and finally press it into the breadcrumb-Parmesan mixture to fully coat.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Once hot, add the breaded chicken and cook for 4–5 minutes per side, or until the chicken is golden brown and fully cooked through (165°F internal temperature).
- Transfer the cooked chicken to a paper towel-lined plate. Add more butter to the skillet as needed between batches.
Step 2: Cook the Fettuccine
- While the chicken cooks, bring a large pot of salted water to a boil.
- Add the fettuccine and cook until al dente, about 10–12 minutes (check the package instructions for timing).
- Before draining, reserve about ½ cup of the pasta water. Then drain the noodles and set aside.
Step 3: Make the Creamy Lemon Parmesan Sauce
- In a clean skillet or saucepan, melt the remaining ½ cup of salted butter over medium heat.
- Add the minced garlic and sauté for 30 seconds to 1 minute, just until fragrant.
- Pour in the heavy cream, then stir in the grated Parmesan cheese, fresh lemon juice, and lemon zest.
- Let the sauce simmer gently for 3–5 minutes, stirring often, until it thickens slightly and becomes rich and creamy.
- Add the drained fettuccine to the sauce and toss to coat. If the sauce is too thick, stir in a little of the reserved pasta water to loosen it up.
Step 4: Serve
- Slice the crispy chicken into strips.
- Plate the creamy lemon pasta and top each serving with the sliced chicken.
- Garnish with fresh chopped parsley and serve with lemon wedges for a bright, zesty finish.
- Optional: Sprinkle extra Parmesan cheese over the top for even more flavor.
Notes
- Make it extra lemony: Add an extra tablespoon of lemon juice.
- Pound the chicken: For even cooking, gently pound the chicken breasts to uniform thickness.
- Creamy sauce tip: Keep the sauce on low heat once the cheese is added to prevent it from separating.
- Storage: Leftovers keep well in the fridge for 2–3 days. Reheat gently with a splash of cream or milk.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1437Total Fat: 90gSaturated Fat: 44gTrans Fat: 2gUnsaturated Fat: 40gCholesterol: 433mgSodium: 1775mgCarbohydrates: 70gFiber: 4gSugar: 6gProtein: 85g
Nutrition information is automatically calculated, so should only be used as an approximation.
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