Crispy Chicken Lemon Garlic Pasta
Crispy Chicken Lemon Garlic Pasta
Ingredients
For the Crispy Chicken
- 2 chicken breasts, sliced in half and thinly pounded
- 2 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/4 cup Parmesan cheese, freshly grated
- 1 cup vegetable oil, for frying, or as needed
For the Pasta
- 12 ounces pasta, such as linguine or fettuccine
- 1 tablespoon salt, for pasta water, or as needed
For the Lemon Garlic Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 lemon, zested and juiced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/3 cup Parmesan cheese, freshly grated
For Garnish
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: Slice each chicken breast horizontally in half to create four thinner cutlets. Place the cutlets between two sheets of parchment paper or plastic wrap and pound them thinly with a meat mallet until uniform in thickness, about 1/4 inch.
⏱️ 5 min
- 2
Set up a breading station: In a shallow bowl, beat the 2 eggs. In a second shallow bowl, combine the 2 cups of seasoned breadcrumbs and 1/4 cup of freshly grated Parmesan cheese. Mix well.
⏱️ 3 min
- 3
Bread the chicken: Dip each pounded chicken cutlet first into the beaten eggs, ensuring it is fully coated. Then, transfer the egg-coated chicken to the breadcrumb and Parmesan mixture, pressing firmly to ensure a complete and even coating on all sides. Set aside on a plate.
⏱️ 7 min
- 4
Cook the chicken: Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).
⏱️ 8 min•🌡️ 350
- 5
Drain the chicken: Remove the cooked chicken from the pan and place it on a wire rack set over a baking sheet to drain any excess oil and keep it crispy. Season lightly with salt if desired.
⏱️ 2 min
- 6
Cook the pasta: While the chicken is cooking, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min
- 7
Prepare the lemon garlic sauce: In a separate large skillet or clean pan, melt the 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 4 min
- 8
Continue sauce: Add the minced garlic cloves to the pan and cook for 1 minute until fragrant, being careful not to burn it. Pour in the 2 cups of heavy cream, then add the zest and juice of one lemon. Stir in the Italian seasoning, red pepper flakes, and lemon pepper seasoning. Season with salt and black pepper to taste.
⏱️ 3 min
- 9
Thicken sauce: Bring the sauce to a gentle simmer and stir in the 1/3 cup of freshly grated Parmesan cheese. Continue to simmer, stirring occasionally, for 3-5 minutes, or until the sauce thickens to your desired consistency.
⏱️ 5 min
- 10
Combine and serve: Add the cooked and drained pasta directly into the sauce in the pan. Add 1/4 to 1/2 cup of the reserved pasta water, as needed, to help emulsify the sauce and coat the pasta. Toss well to combine. Slice the crispy chicken into strips.
⏱️ 3 min
- 11
Plate the lemon garlic pasta. Top each serving with the sliced crispy chicken. Garnish with fresh lemon zest and chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Lemon Garlic Pasta
For the Crispy Chicken
- 2 chicken breasts, sliced in half and thinly pounded
- 2 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1/4 cup Parmesan cheese, freshly grated
- 1 cup vegetable oil, for frying, or as needed
For the Pasta
- 12 ounces pasta, such as linguine or fettuccine
- 1 tablespoon salt, for pasta water, or as needed
For the Lemon Garlic Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 lemon, zested and juiced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/3 cup Parmesan cheese, freshly grated
For Garnish
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken: Slice each chicken breast horizontally in half to create four thinner cutlets. Place the cutlets between two sheets of parchment paper or plastic wrap and pound them thinly with a meat mallet until uniform in thickness, about 1/4 inch.
⏱️ 5 min - 2
Set up a breading station: In a shallow bowl, beat the 2 eggs. In a second shallow bowl, combine the 2 cups of seasoned breadcrumbs and 1/4 cup of freshly grated Parmesan cheese. Mix well.
⏱️ 3 min - 3
Bread the chicken: Dip each pounded chicken cutlet first into the beaten eggs, ensuring it is fully coated. Then, transfer the egg-coated chicken to the breadcrumb and Parmesan mixture, pressing firmly to ensure a complete and even coating on all sides. Set aside on a plate.
⏱️ 7 min - 4
Cook the chicken: Heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).
⏱️ 8 min•🌡️ 350 - 5
Drain the chicken: Remove the cooked chicken from the pan and place it on a wire rack set over a baking sheet to drain any excess oil and keep it crispy. Season lightly with salt if desired.
⏱️ 2 min - 6
Cook the pasta: While the chicken is cooking, bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 10 min - 7
Prepare the lemon garlic sauce: In a separate large skillet or clean pan, melt the 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the finely diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 4 min - 8
Continue sauce: Add the minced garlic cloves to the pan and cook for 1 minute until fragrant, being careful not to burn it. Pour in the 2 cups of heavy cream, then add the zest and juice of one lemon. Stir in the Italian seasoning, red pepper flakes, and lemon pepper seasoning. Season with salt and black pepper to taste.
⏱️ 3 min - 9
Thicken sauce: Bring the sauce to a gentle simmer and stir in the 1/3 cup of freshly grated Parmesan cheese. Continue to simmer, stirring occasionally, for 3-5 minutes, or until the sauce thickens to your desired consistency.
⏱️ 5 min - 10
Combine and serve: Add the cooked and drained pasta directly into the sauce in the pan. Add 1/4 to 1/2 cup of the reserved pasta water, as needed, to help emulsify the sauce and coat the pasta. Toss well to combine. Slice the crispy chicken into strips.
⏱️ 3 min - 11
Plate the lemon garlic pasta. Top each serving with the sliced crispy chicken. Garnish with fresh lemon zest and chopped parsley before serving immediately.
⏱️ 2 min