Creamy Lemon Chicken Pasta
Ingredients
Chicken
boneless skinless chicken breasts (raw)
2 piece
all purpose seasoning
1 tsp
Breading
all purpose flour
240 ml
eggs (whisked)
2 piece
whole milk
15 ml
panko bread crumbs
360 ml
Italian seasoning
7.5 ml
Parmesan cheese (grated)
60 ml
avocado oil
120 ml
Pasta
fettuccine pasta
450 g
Lemon Cream Sauce
avocado oil
15 ml
unsalted butter
15 g
lemon
2.5 piece
yellow onion
0.5 piece
garlic
6 clove
all purpose seasoning
1 tsp
Italian seasoning
1 tsp
smoked paprika
2.5 ml
chicken broth
60 ml
heavy cream
120 ml
Parmesan cheese (grated)
120 ml
fresh parsley
60 ml
Instructions
Prepare chicken
Slice chicken breasts in half horizontally to create thin cutlets.
Prepare breading station
Set up three bowls: flour, egg wash (eggs whisked with milk), and seasoned panko breadcrumbs mixed with Italian seasoning and Parmesan.
Bread the chicken
Coat chicken pieces in flour, then egg wash, then seasoned panko breadcrumbs.
Fry chicken cutlets
Fry breaded chicken in 1/2 inch of avocado oil until golden and cooked through.
Cook pasta
Cook fettuccine in salted boiling water until al dente.
Make lemon cream sauce
Sauté onion and garlic in avocado oil and butter, add seasonings, lemon zest and juice, broth, then heavy cream and Parmesan. Simmer until thickened.
Combine pasta and sauce
Toss cooked pasta in the lemon cream sauce. Slice fried chicken and place on top. Garnish with fresh parsley.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to avoid drying out chicken.
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