Creamy Lemon Chicken With Pasta
This creamy lemon chicken pasta is one of my all-time favorite pasta recipes. It’s full of flavor and an easy weeknight dinner.
It’s perfect for busy nights when you want something tasty and fast!
The sauce is made with cream cheese, lemon juice, garlic, parsley, and Parmesan cheese. You can add or change the ingredients to make this dish your own!
You can serve this chicken pasta over spaghetti or angel hair pasta.
This chicken pasta recipe is also gluten-free and dairy-free, making it a great option for those with allergies or eating restrictions.
How To Make Creamy Lemon Chicken Pasta:
We’re gonna cook some pasta. Bring a pot of water to boil and add one tablespoon salt and 12 ounces of fettuccine pasta. Cook until al dente according to the package instructions.
While the pasta is cooking, let’s prep the chicken. Cut two medium chicken breasts in half lengthwise, ending up with four cutlets.
Now set up two bowls. In the first bowl, beat together one egg and one tablespoon of milk.
In the second bowl, combine one cup of panko breadcrumbs, half a teaspoon of salt, and an eighth of a teaspoon of black pepper and stir that together.
Working with one piece of chicken at a time, dip first into the egg mixture.
Let the excess egg mixture drip back into the bowl, then drip into the breadcrumbs, thoroughly coating both sides.
Repeat with the remaining chicken cutlets until all four pieces are breaded. Now, it’s time to saute.
Place a large skillet over medium heat and add two tablespoons of oil or enough to coat the pan’s bottom lightly.
Once the oil is hot, add the chicken pieces to a single layer and saute for three to four minutes per side, or until cooked through.
The chicken should register at 165 degrees Fahrenheit on an instant-read thermometer, then transfer the chicken to a plate.
Once the pasta is done, reserve half a cup of the cooking water to thin out the sauce later if needed, then drain the pasta and lightly rinse with warm water.
Rinsing is optional, but it does keep the sauce creamier. When the pasta and chicken are done, start the sauce.
Place a medium saucepan over medium heat and melt in two tablespoons of butter.
Next, add two minced garlic cloves and a quarter teaspoon of onion powder. Saute that frequently stirring for about a minute or until fragrant.
Whisk in two cups of heavy whipping cream and half a teaspoon of salt and bring it to a simmer.
Now, while whisking constantly, drizzle in two tablespoons of fresh lemon juice, then sprinkle on one-third cup of shredded Parmesan cheese.
Turn off the heat, so the cheese does not come to a boil again, then stir until fully incorporated.
Taste the sauce and add another pinch of salt as needed.
All right. Our sauce is made, our pasta’s cooked, the chicken is fried. We can do the taste test for one last bit of prep.
So when the chicken is still crisp and hot, I love to squeeze the second half of that lemon all over. It adds amazing fresh flavor, and it makes it lemon chicken. It goes well with that sauce.
Lots of lemon juice ’cause I’ve only complained about that is not enough. So chop it up into strips, and it ends up being one cutlet per serving. And slice it, so it’s in bite-sized strips.
Now, last but not least, we’re gonna combine the pasta with the sauce.
Just give it a good toss. Make sure every noodle is coated in that lemon cream sauce.
Now we’re gonna plate. All right, and we start with a generous amount of pasta.
I love to garnish with a little bit of basil. It gives it that restaurant look.
Then our chicken. We’re gonna place that right down the center. And again, a little more fresh chopped basil on top.
All right, and then another little squeeze of lemon juice and just that little bit of lemon at the end, it takes this over the top.
A lot of pasta. Add some chicken. It just satisfies the craving for pasta all day long.
I love that lemon chicken over the lemon cream sauce. It pairs so well together. That chicken is so juicy. And also, this reheats well. Just splash a little milk, put it on low heat on the stove, and have dinner again. If you’re lucky enough to have leftovers. This is also family-approved.
Expert tips for the best creamy lemon chicken pasta:
Making creamy lemon chicken pasta is simple as long as you remember a few tips:
First, make sure to use fresh, high-quality ingredients.
Second, use good quality olive oil.
Third, choose your pasta wisely. Pasta that is not cooked al dente will result in a mushy dish.
One of the key ingredients in making homemade creamy lemon chicken pasta is ensuring that the sauce has enough other ingredients to give it flavor and depth.
For example, if you make lemon chicken pasta with cream sauce, add some crushed garlic for more flavor and bite.
Other additions include cubed chicken breast (cut into small pieces), chopped bell peppers, and tomatoes.
Regarding the type of pasta used for creamy lemon chicken pasta, wide egg noodles or spaghetti noodles work best because they will cook faster and hold their shape better than other types of noodles.
Additionally, be sure not to overcook the pasta and allow it to retain its shape and texture when done cooking.
What to serve with creamy chicken pasta?
You can serve creamy chicken pasta with any vegetable or side dish. However, we recommend pairing it with a good salad, such as avocado and tomato, for an extra protein boost.
Foods that pair well with creamy chicken pasta include:
- Avocado and tomato salad with lemon vinaigrette
- Creamy chicken and bacon stir-fry
- Baked macaroni and cheese
- Creamy broccoli casserole
- Sloppy Joes
- Pasta primavera (fusilli, penne and spaghetti)
- Spinach and artichoke pesto ravioli
- Cream of tomato soup with grilled cheese sandwiches on top
How to store creamy pasta?
Store the creamy pasta in the fridge or the freezer to keep it fresh. If you prefer to keep your pasta creamier and firmer, use an airtight container to stop the products from getting soggy quickly.
Remember to remove the pasta from the fridge or freezer at least an hour before you plan on serving it.
You can also freeze it if you want to be able to eat it later on, although freezing is not recommended if you want to preserve its texture and taste.
When storing creamy pasta in the fridge, don’t forget to cover them with a layer of plastic wrap so it doesn’t oxidize and become hard.
Also, when taking out bowls full of creamy pasta for reheating, make sure you put them back into the fridge immediately after preparing them.
How to reheat creamy chicken pasta?
Before serving creamy chicken pasta, always reheat it in the microwave. Cover the dish with a lid and heat for a few minutes on high. This will help to keep the sauce from separating.
Stir well before serving to ensure that every last bit of sauce is melted into the noodles.
While reheating in the microwave is easy, you can also use the stovetop method to reheat creamy chicken pasta.
Reheat one serving at a time over low heat, frequently stirring until hot throughout, about 3-5 minutes.
Alternatively, you can place the dish in an oven preheated to warm up to 350 degrees Fahrenheit for 2-3 minutes or until heated.
Let cool to room temperature before serving.
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Creamy Lemon Chicken With Pasta
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
This Creamy Lemon Chicken Pasta is easy and ready in 30 minutes or less. Perfect for tonight’s dinner! Hard to resist.
Ingredients
Chicken Pasta Ingredients:
- 12 oz fettuccini pasta, or spaghetti
- 1 lb boneless skinless chicken breast, (2 medium) cut in half lengthwise
- 1 egg
- 1 Tbsp milk
- 1 cup panko bread crumbs
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp olive oil
Lemon Cream Sauce
- 4 Tbsp fresh lemon juice, from 1 large lemon, divided
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 2 cups heavy whipping cream
- 1/2 tsp salt
- 1/3 cup parmesan cheese
- 1 Tbsp parsley, optional garnish
Instructions
Cook Pasta:
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Bring a pot of water to boil, and add 1 Tbsp salt and pasta. Cook until al-dente according to package instructions or to the desired doneness. Reserve 1/2 cup pasta water, then drain and lightly rinse (rinsing will keep the sauce creamier)
Make Lemon Chicken:
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While pasta is cooking, set up 2 bowls. In the first bowl, beat together 1 egg and 1 Tbsp milk. In the second bowl, combine 1 cup of bread crumbs, 1/2 tsp salt, and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
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Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan, and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top, then cut into strips.
Make Lemon Cream Sauce:
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In a medium saucepan over medium heat. Melt 2 Tbsp butter, then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
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Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and, while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice to incorporate.
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Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
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Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve chicken strips over warm bowls filled with pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree, Main Course
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 1085
- Sugar: 3
- Sodium: 1033
- Fat: 67
- Saturated Fat: 35
- Carbohydrates: 77
- Fiber: 3
- Protein: 44
- Cholesterol: 371