Lemon Chicken Pasta

Check ingredients as you prepare them. These checks stay on this page.

• 12 oz fettuccini pasta (or spaghetti)
• 1 lb boneless skinless chicken breast (2 medium cut in half lengthwise)
• 1 each egg
• 1 Tbsp milk
• 1 cup panko bread crumbs
• 1/2 tsp salt (plus more to salt the water)
• 1/8 tsp black pepper
• 2 Tbsp olive oil
• 4 Tbsp fresh lemon juice (from 1 large lemon, divided)
• 2 Tbsp unsalted butter
• 2 each 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)

1. Cook Pasta: Bring a large pot of water to boil, add 1 heaping Tbsp salt and pasta. Cook until al-dente according to package instructions or to your desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
2. Make Lemon Chicken: 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 breadcrumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in the egg wash, letting the excess drip back into the bowl, then dip it in the breadcrumbs, turning to coat.
3. Make Lemon Chicken: Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan, and sauté the breaded chicken in a single layer for 3-4 minutes per side, or until cooked through to an internal temperature of 165˚F. Transfer to a cutting board to cool slightly, squeeze half of the lemon juice over the top, then cut into strips.
4. Make Lemon Alfredo Sauce: In a medium saucepan over medium heat. Melt 2 Tbsp butter, then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee for 1 minute until fragrant.
5. Make Lemon Alfredo Sauce: 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, whisking to incorporate.
6. Make Lemon Alfredo Sauce: 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).
7. Make Lemon Alfredo Sauce: 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 with strips of chicken over warm bowls filled with pasta.