Description
Creamy lemon garlic chicken pasta delivers comfort and zest in one delightful dish. Mediterranean flavors blend seamlessly, creating a luxurious meal that satisfies your craving for rich, tangy goodness.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) chicken breasts
- 1 egg
Breading and Flavoring:
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt (to taste)
- Pepper (to taste)
Cooking and Sauce Ingredients:
- 10 ounces (283 grams) fettuccine
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup heavy cream
- Juice from 1 lemon
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare a trio of coating stations by arranging three shallow dishes: one with finely grated Parmesan, another with beaten egg, and the third with crisp panko bread crumbs.
- Thoroughly coat each chicken breast first in Parmesan, then dip in egg, and finally roll in bread crumbs to create a uniform, crispy exterior.
- Warm olive oil in a large skillet over medium heat until it shimmers and becomes fragrant, about 2-3 minutes.
- Carefully place breaded chicken into the hot skillet, cooking for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and let rest briefly before slicing into elegant bite-sized pieces or keeping whole.
- Simultaneously, bring a large pot of salted water to a rolling boil and cook fettuccine until al dente, approximately 8-9 minutes.
- In the same skillet used for chicken, melt butter and add minced garlic, sautéing until aromatic and lightly golden, about 1-2 minutes.
- Deglaze the pan by pouring in fresh lemon juice, white wine, and heavy cream, whisking to create a smooth, luxurious sauce.
- Season the sauce with salt, freshly ground black pepper, and Italian seasoning, stirring to incorporate all flavors.
- Drain pasta and add directly to the creamy sauce, tossing gently to ensure even coating.
- Return sliced chicken to the skillet, warming through and allowing flavors to meld for an additional 1-2 minutes.
- Plate the pasta, arranging chicken on top, and finish with a sprinkle of chopped fresh parsley and additional Parmesan cheese.
Notes
- Ensure each chicken piece is evenly coated by gently pressing the Parmesan and bread crumbs to help them adhere better.
- Use a meat thermometer to check chicken reaches 165°F for safe consumption without overcooking.
- Swap panko breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for a celiac-friendly version.
- If sauce breaks or looks too thin, whisk in a small amount of cornstarch mixed with cold water to stabilize and thicken quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 110 mg