Lemon Garlic Pasta w/ Crispy Chicken
Directions
- 1Season chicken breasts on both sides and set aside.
- 2In one shallow bowl, place the flour. In another, whisk the eggs. In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- 3Dredge each chicken breast in the flour, then dip it in the egg, and coat it with the breadcrumb mixture. Press gently to ensure a good coating.
- 4Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Set aside to keep warm.
- 5Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving about 1/4 cup of pasta water.
- 6While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add shallot and cook until soft (about 3 minutes). Add minced garlic and sauté until fragrant (1-2 minutes).
- 7Add lemon juice and heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken. Stir in lemon zest.
- 8Add seasonings, mix, and add Parmesan cheese. Mix well, taste, and add salt and pepper. Add reserved pasta water and stir.
- 9Add the cooked pasta to the skillet. Toss to coat.
- 10Garnish with parsley and serve with the chicken.
Ingredients
- 3 chicken breast
- 1 tbsp olive oil
- 1 cup panko bread crumbs
- 3 eggs
- 1 cup all purpose flour
- 0.25 cup Parmesan cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp basil
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz fettuccine noodles
- 2 cups heavy whipping cream
- 0.25 cup lemon juice
- 0.25 cup pasta water
- 1 lemon
- 3 tbsp butter
- 6 garlic cloves
- 1 shallot
- 0.5 cup Parmesan cheese
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp lemon pepper
- 1 tsp basil
- 1 tsp oregano
- 1 handful parsley
- 1 pinch salt
Equipment
large skilletbowlwhiskpot
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