This Creamy Lemon Pasta with Chicken Cutlets is a flavorful, creamy, and easy-to-make dish that combines tender chicken, zesty lemon, and a rich, cheesy sauce. The pasta is enveloped in a luscious garlic butter sauce, with just the right amount of lemon for brightness, making it a perfect comfort meal. This dish comes together in about 45 minutes, and it’s guaranteed to satisfy your taste buds! The best part? It’s made in two parts-one for the chicken cutlets and the other for the pasta, so cleanup is straightforward!
PROCESS:
- Start by preparing the chicken cutlets. Bread and fry the chicken until golden and crispy.
- Set them aside to rest while you cook the pasta and make the lemon garlic Parmesan sauce. The pasta is cooked al dente, then tossed with a creamy lemony sauce, made from butter, garlic, heavy cream, and Parmesan.
- Serve the pasta topped with the crispy chicken cutlets, a sprinkle of extra Parmesan, and fresh parsley for that perfect final touch.
Here’s what you are going to need to make it:
- Boneless, Skinless Chicken Breasts: These form the base of your crispy chicken cutlets, providing a savory protein to pair with the pasta.
- Breadcrumbs & Flour: To coat the chicken, giving it that golden crispy texture that contrasts beautifully with the creamy pasta.
- Eggs: Used in the breading process to help the breadcrumbs stick to the chicken.
- Butter: Adds richness to the pasta sauce and helps form the creamy base.
- Garlic & Shallots: A fragrant foundation for the sauce, bringing depth of flavor.
- Heavy Cream: Adds that velvety texture that makes the sauce so indulgent.
- Lemon Juice & Zest: These fresh ingredients add a zesty brightness that cuts through the creaminess of the pasta.
- Parmesan Cheese: The key to a rich, cheesy flavor that coats the pasta beautifully.
- Fresh Parsley: For garnish, bringing color and freshness to balance the richness.
INGREDIENTS:
For the Chicken Cutlets:
- 2 boneless, skinless chicken breasts
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup neutral oil (e.g., vegetable or canola oil) for frying
For the Lemon Garlic Parmesan Pasta:
- 16 ounces linguine
- 2 tablespoons butter
- 1 medium shallot, minced
- 5-6 garlic cloves, minced
- Juice of 1 lemon
- Zest of 1 lemon
- 2 cups heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red chili flakes
- 1 teaspoon brown sugar (optional)
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
INSTRUCTIONS:
Step 1: Prepare the Chicken Cutlets
- Start by slicing the chicken breasts into thin cutlets (about 1/2-inch thick). Season both sides with salt and pepper. Then, bread the chicken: coat each piece in flour, dip in beaten eggs, and finally, coat with breadcrumbs. Heat oil in a skillet and fry the chicken for 3-4 minutes per side until golden brown and cooked through. Set aside to rest on a paper towel-lined plate.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta. Set aside.
Step 3: Make the Lemon Garlic Parmesan Sauce
- In a large skillet, melt butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Then, add the garlic and cook for another 1-2 minutes until fragrant. Next, add lemon juice, and zest and cook for few seconds then pour in the heavy cream, stirring in the salt, pepper, garlic powder, Italian seasoning, dried parsley, red chili flakes, and brown sugar (if using). Simmer for 3-4 minutes, allowing the sauce to thicken slightly. Gradually stir in the Parmesan cheese, allowing it to melt and create a smooth sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 4: Combine the Pasta and Sauce
- Add the cooked linguine to the skillet with the sauce, tossing it to coat evenly. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Step 5: Serve
- Plate the pasta and top with the crispy chicken cutlets. Garnish with fresh parsley and a sprinkle of extra Parmesan for a burst of flavor and color. Serve immediately and enjoy!
Tips and Notes:
- You can use bone-in chicken breasts if preferred but be sure to adjust the cooking time.
- You can substitute linguine with any other pasta you like (spaghetti or fettuccine work great too).
- Add lemon juice to taste. A little goes a long way to brighten the dish.
- If you like more heat, add extra red chili flakes to the sauce or sprinkle some on top for a spicy finish.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat with a splash of cream or broth to keep the sauce smooth.