Creamy Lemon Garlic Pasta (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
1 lb chicken breasts (4-5 thin cutlets)
02 -
Salt (to taste)
03 -
Pepper (to taste)
04 -
1/2 cup grated Parmesan cheese
05 -
1 egg
06 -
1/2 cup panko bread crumbs
→ Pasta and Sauce
07 -
10 oz fettuccine
08 -
1 tablespoon olive oil
09 -
2 tablespoons butter
10 -
3 cloves garlic, minced
11 -
Juice from 1 lemon
12 -
1/2 cup white wine
13 -
1/2 cup heavy cream
14 -
2 teaspoons Italian seasoning
15 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Set up three bowls: Bowl 1 with Parmesan cheese, Bowl 2 with whisked egg, and Bowl 3 with panko bread crumbs. Dip each chicken breast in Parmesan, then in the egg, and finally coat with bread crumbs.
02 -
Heat olive oil in a large skillet over medium heat. Add the coated chicken and cook for 3-4 minutes per side, until golden brown and fully cooked. Transfer to a plate and slice into bite-sized pieces or leave whole.
03 -
Boil fettuccine according to package instructions, then drain and set aside.
04 -
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Pour in lemon juice, white wine, and heavy cream, stirring to combine. Season with salt, pepper, and Italian seasoning.
05 -
Add the cooked pasta to the sauce and toss well. Return the sliced chicken to the skillet to reheat.
06 -
Plate hot pasta and garnish with fresh parsley and additional Parmesan.
# Notes:
01 -
Substitute chicken broth for white wine if preferred.
02 -
For a lighter version, use half-and-half instead of heavy cream.
03 -
Add red pepper flakes for a spicy kick.