Lemon Chicken Pasta is a true showstopper of a meal that never fails to brighten up my dinner table—velvety strands of pasta swirl cozily with a zesty, creamy lemon sauce, while crispy sliced chicken crowns each plate. To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken, letting the freshness of citrus mingle with the comfort of golden, pan-fried chicken. It’s the kind of dish you reach for when you need both comfort and a little sunshine on your plate, perfect for quick weeknights or impressing friends with unexpected flavor. Each bite layers creamy, tangy, and savory notes that will have you going back for seconds (and maybe thirds!).

To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Chicken Pasta recipe is all about easy-to-find ingredients coming together in the most delicious way. Each one plays an important part—think juicy chicken, al dente pasta, and that unmistakable sparkle of lemon that ties it all together with the sauce. Here’s what you’ll need, plus tips for getting the most out of each component.

Chicken Breasts: Boneless, skinless breasts are perfect for breading and slicing; aim for even thickness so they cook uniformly.
Salt and Pepper: Don’t be shy—seasoning boosts flavor in both the chicken and sauce.
All-Purpose Flour: This is the first breading layer, helping everything stick to the chicken beautifully.
Eggs: Beaten eggs serve as the “glue” for breadcrumbs, ensuring a crispy outer layer.
Breadcrumbs (Panko preferred): Panko breadcrumbs create the crunchiest, most irresistible crust.
Olive Oil: Just a bit in the skillet crisps up your chicken to golden perfection.
Fettuccine or Pasta of Choice: Fettuccine holds the sauce like a dream, but any pasta you love will work here.
Heavy Cream: The base for your luscious lemon sauce—nothing replaces its richness.
Parmesan Cheese (grated): Adds savory depth and a subtle nutty bite to your sauce.
Lemon (zest and juice): This is why the dish sings: zest for aroma, juice for that signature tang.
Garlic (minced): Just a little goes a long way in rounding out the sauce’s flavors.
Fresh Parsley (chopped): Brings brightness and a pop of color to your finished plate.
Lemon Wedges: A final squeeze tableside lifts every bite to new heights.

How to Make Lemon Chicken Pasta

Step 1: Set Up Your Breading Station

Start by making sure your chicken breasts are dry and seasoned on both sides. Lay out three shallow dishes for your flour, beaten eggs, and breadcrumbs. This easy assembly line makes dredging less messy and far speedier—a small step that pays off in crunch and flavor.

Step 2: Bread the Chicken

Dredge each chicken breast first in the flour, shaking off any excess, then dip in the beaten egg, then into the breadcrumbs. Press lightly to help the panko cling to every inch. You want a uniform, thick coating—the secret behind each satisfying bite that you’ll enjoy once you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Step 3: Fry the Chicken to Golden Perfection

Heat your olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 5 to 7 minutes per side, until golden brown and crispy, and the internal temperature reaches 165°F (75°C). Let them rest before you slice; this step keeps all those lovely juices inside, ready to mingle with the pasta when to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Step 4: Make the Creamy Lemon Sauce

In the same skillet, lower the heat and sauté your minced garlic for about a minute, just until it’s fragrant but not browned. Pour in the heavy cream, stirring up any flavorful bits from the bottom of the pan—this foundation promises a rich, seasoned sauce.

Step 5: Stir in Lemon and Cheese

Add the Parmesan cheese gradually, plus that wonderfully fragrant zest and juice of your lemon. Stir until the cheese melts into the cream and the sauce thickens slightly. Give it a quick taste for salt and pepper—you want the lemon to shine but not overwhelm. Remember, this all gets tied together once to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Step 6: Cook and Toss the Pasta

While your sauce thickens, cook your pasta in well-salted boiling water according to package directions. Drain, then add the hot noodles straight into the lemon sauce. Toss gently to coat every strand with goodness—a must before you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Step 7: To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken

Now comes the best part. To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken, fanning out those juicy, golden pieces right over the pasta. Finish with a sprinkle of chopped parsley and nestle a lemon wedge on the side. The contrast of warm, creamy noodles and crisp chicken is what makes each bite irresistible.

How to Serve Lemon Chicken Pasta

Garnishes

A dusting of freshly chopped parsley instantly adds freshness and a dash of color. Extra grated Parmesan is always welcome—there’s no such thing as too much cheese here. And don’t forget more lemon wedges! A final table-side squeeze right after you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken can really brighten up the entire dish.

Side Dishes

Pair this meal with a crisp green salad tossed in a simple vinaigrette or steamed asparagus for a light, fresh contrast. Warm garlic bread or a rustic baguette is fantastic for mopping up any leftover sauce after you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken—nothing goes to waste!

Creative Ways to Present

You can swirl the pasta into little nests before you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken, perfect for dinner parties. Try slicing the chicken in thin strips and fanning them artfully, or Serving with edible flowers and microgreens for a restaurant-worthy look at home.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, store the chicken and pasta separately in airtight containers in the fridge for up to 3 days. This keeps the chicken crispy until you’re ready to combine them again after you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Freezing

While pasta with cream sauce doesn’t freeze perfectly, the breaded cooked chicken freezes well. Simply cool completely, wrap tightly, and freeze for up to a month. For best taste, prepare the sauce and pasta fresh the next time and then to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken for maximum creaminess.

Reheating

Reheat the chicken in a 350°F oven for 10–12 minutes to restore its crispiness. Warm the pasta gently on the stove with a splash of cream or milk to loosen the sauce, then to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken just before serving.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be just as tasty—just be sure to cook them a little longer as they may be thicker and fattier. They’ll offer extra juiciness under the crispy coating.

What’s the best way to keep the chicken coating crunchy?

Let the breaded chicken rest for a few minutes after frying on a wire rack, not paper towels, so air circulates around and keeps the coating from getting soggy before you to plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken.

Can I make this gluten-free?

Definitely! Just use your favorite gluten-free flour and breadcrumbs, and check your pasta label. The sauce itself is naturally gluten-free and equally delicious.

What if I don’t have heavy cream?

Whole milk with a spoonful of butter can work in a pinch for a lighter sauce, or try half-and-half. The sauce may be a bit thinner but will still be rich thanks to the Parmesan and lemon.

How do I make it extra lemony?

Feel free to up the zest and add another squeeze of juice just before serving, or serve more lemon wedges on each plate so everyone can customize their own pop of citrus.

Final Thoughts

If you’re craving a comforting yet vibrant meal that feels fancy without the fuss, you just have to try To plate, scoop the creamy lemon pasta onto a plate and top it with the sliced chicken. It’s a joyful combination of flavors and textures that’s bound to become a new favorite at your table. Don’t be surprised if your family or dinner guests ask for it again and again!

Lemon Chicken Pasta

★★★★★

5.3 from 17 reviews

Author: Sophie
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Lemon Chicken Pasta recipe combines tender breaded chicken with a creamy lemon sauce, tossed with fettuccine for a delightful and satisfying meal.

Instructions

Prepare the Chicken: Season chicken with salt and pepper. Set up breading station with flour, beaten eggs, and breadcrumbs.
Bread the Chicken: Dredge chicken in flour, eggs, and breadcrumbs.
Cook the Chicken: Pan-fry breaded chicken until golden brown and cooked through.
Make the Sauce: Sauté garlic, add cream, Parmesan, lemon zest, and juice. Season to taste.
Add Flavors to the Sauce: Mix in Parmesan, lemon zest, and juice until sauce thickens.
Cook the Pasta: Cook fettuccine, then toss with the creamy lemon sauce.
Serve Your Dish: Plate pasta, top with sliced chicken, parsley, and lemon wedges. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying, Simmering
Cuisine: Italian