Creamy Lemon Garlic Pasta

Creamy Lemon Garlic Pasta with Parmesan Chicken is the perfect fusion of elegance and comfort. Golden, crispy Parmesan-coated chicken pairs beautifully with silky fettuccine tossed in a luscious garlic lemon cream sauce. Finished with fresh parsley and a dusting of Parmesan, this restaurant-quality recipe comes together quickly—making it just as suitable for weeknights as it is for entertaining. Each bite is bright, rich, and absolutely unforgettable.

Why You’ll Love This Recipe

• Crispy Parmesan Chicken: Juicy inside, golden and crisp on the outside.
• Bright & Creamy Sauce: Fresh lemon and garlic cut through a rich cream base.
• Simple Yet Elegant: Impressive enough for guests, but easy enough for any night.
• Fast to Prepare: Done in under an hour with basic ingredients.
• Fully Customizable: Easily adapted for seafood or vegetarian options.

Ingredients

Chicken and Coating

• 1 lb chicken breasts (4–5 thin cutlets)
• Salt (to taste)
• Pepper (to taste)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup panko bread crumbs

Pasta and Sauce

• 10 oz fettuccine
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• Juice from 1 lemon
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 teaspoons Italian seasoning
• Fresh parsley, chopped (for garnish)

Directions

Step 1: Bread the Chicken

1. Set up three shallow bowls: one with grated Parmesan cheese, one with a whisked egg, and one with panko breadcrumbs.
2. Season each chicken cutlet on both sides with salt and pepper.
3. Dip each cutlet first into the Parmesan, pressing lightly to adhere, then into the egg, and finally into the panko. Press well to fully coat.

Cook the Chicken

1. In a large skillet, heat 1 tablespoon olive oil over medium heat.
2. Add the breaded chicken cutlets and cook for 3–4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
3. Transfer to a plate and set aside. Slice before serving if preferred.

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the fettuccine according to package directions until al dente, about 8–10 minutes.
3. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Make the Sauce

1. In the same skillet used for the chicken, melt 2 tablespoons butter over medium heat.
2. Add minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
3. Add lemon juice and white wine. Simmer for 2–3 minutes to reduce slightly.
4. Stir in the heavy cream and Italian seasoning. Simmer gently for another 3–4 minutes until slightly thickened.

Combine Everything

1. Add the cooked fettuccine to the skillet and toss gently to coat in the sauce.
2. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
3. Return the chicken to the pan and heat through for about 2 minutes.

Garnish and Serve

1. Plate the pasta with the chicken on top or nestled into the noodles.
2. Garnish with chopped fresh parsley and additional Parmesan if desired.
3. Serve immediately and enjoy!

Pro Tips and Variations

• Don’t Rush the Sear: Let the chicken cook undisturbed to form a perfect crust.
• No Wine? Substitute white wine with chicken broth.
• Add Heat: Sprinkle in crushed red pepper flakes for a spicy kick.
• Make It Lighter: Use half-and-half instead of cream, but expect a thinner sauce.
• Seafood Swap: Replace chicken with shrimp or scallops for a coastal variation.

Serving Suggestions

• Salads: Pair with arugula salad dressed in lemon vinaigrette.
• Bread: Garlic bread or focaccia to soak up the sauce.
• Wine Pairing: A crisp Pinot Grigio or unoaked Chardonnay complements the lemon and cream beautifully.

Storage/Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over low heat. Add a splash of cream or broth to refresh the sauce.
• Do Not Microwave Chicken: It may dry out the coating—always reheat gently on the stovetop if possible.

FAQs

Can I make this without wine?
Yes, replace the wine with chicken broth for a non-alcoholic option.

What type of pasta can I substitute?
Linguine, spaghetti, or tagliatelle all work well with the sauce.

Can I prepare the chicken ahead?
Yes. Bread it up to 24 hours in advance and refrigerate. Or fully cook and reheat in the oven before serving.

How can I make it gluten-free?
Use gluten-free panko and pasta to adapt the recipe.

Is this spicy?
Not as written, but feel free to add chili flakes to the sauce.

Conclusion

Creamy Lemon Garlic Pasta with Parmesan Chicken is the kind of dish that looks impressive, tastes divine, and still fits into a weeknight schedule. With zesty lemon, savory garlic, and velvety cream sauce coating every strand of pasta—and crispy chicken to top it off—it’s a meal worth repeating. Simple enough for family dinner and elegant enough for guests, this recipe delivers flavor and comfort in every bite.

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