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Creamy Lemon Chicken Pasta
40 minServes 4Nutri-Score C€€
C
40 min
40 minCreamy Lemon Chicken Pasta
what you need
Ingredients
fettuccine pastaGrains225 g
salt (for pasta water)Spices5 g
chicken tenderloinsMeat450 g
eggDairy1 piece
milkDairy15 ml
panko bread crumbsBakery60 g- salt (for the panko)Spices3 g
black pepper (ground)Spices500 mg
olive oilPantry30 ml
fresh lemon juice (for the chicken)Produce30 ml
unsalted butterDairy30 g
garlic (minced)Produce2 pieces
onion powderSpices500 mg
heavy creamDairy480 ml- salt (for the sauce)Spices3 g
- fresh lemon juice (for the sauce)Produce30 ml
- parmesan cheese (grated)Dairy30 g
parsley (chopped, optional)Produce5 g
per serving
Nutrition
714kcal
- Carbs
- 48 g
- Proteins
- 33 g
- Fat
- 44 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl ×2
Whisk
Colander
step by step
Method
- Step 1
Cook the pasta
- Bring the water to a boil, then add salt and the pasta.
- Cook until al dente, then drain and set aside.
- Step 2
Prepare the breading
- Season the panko with salt and pepper.
- In a separate bowl, whisk the egg with the milk.
- Step 3
Bread the chicken
- Dip the chicken into the egg wash and let it drip.
- Coat each piece in the seasoned panko.
- Step 4
Fry the chicken
- Heat the oil in a pan and add the chicken.
- Cook each side until golden brown and cooked through, then set aside.
- Squeeze lemon juice all over the chicken and slice.
- Step 5
Make the lemon cream sauce
- In the same pan, add the butter, then the garlic.
- Lower the heat, add the heavy cream and stir constantly.
- Add the lemon juice, onion powder and salt, then turn off the heat and stir in the parmesan until smooth.
- Step 6
Toss and serve
- Add the pasta back to the pan and mix it all up, loosening with pasta water if needed.
- Serve with the crispy chicken on top and garnish with parsley.