Lemon Garlic Pasta w/ Crispy Chicken

12 mins
Serves 1
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Directions

  1. 1Season chicken breasts on both sides and set aside.
  2. 2Season chicken breasts on both sides and set aside.
  3. 3Season chicken breasts on both sides and set aside.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Dredge 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.
  8. 8Dredge 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.
  9. 9Dredge 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.
  10. 10Heat 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.
  11. 11Heat 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.
  12. 12Heat 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.
  13. 13Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving about 1/4 cup of pasta water.
  14. 14Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving about 1/4 cup of pasta water.
  15. 15Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving about 1/4 cup of pasta water.
  16. 16While 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).
  17. 17While 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).
  18. 18While 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).
  19. 19Add lemon juice and heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken. Stir in lemon zest.
  20. 20Add lemon juice and heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken. Stir in lemon zest.
  21. 21Add lemon juice and heavy cream, stirring to combine. Simmer for 2-3 minutes to thicken. Stir in lemon zest.
  22. 22Add seasonings, mix, and add Parmesan cheese. Mix well, taste, and add salt and pepper. Add reserved pasta water and stir.
  23. 23Add seasonings, mix, and add Parmesan cheese. Mix well, taste, and add salt and pepper. Add reserved pasta water and stir.
  24. 24Add seasonings, mix, and add Parmesan cheese. Mix well, taste, and add salt and pepper. Add reserved pasta water and stir.
  25. 25Add the cooked pasta to the skillet. Toss to coat.
  26. 26Add the cooked pasta to the skillet. Toss to coat.
  27. 27Add the cooked pasta to the skillet. Toss to coat.
  28. 28Garnish with parsley and serve with the chicken.
  29. 29Garnish with parsley and serve with the chicken.
  30. 30Garnish with parsley and serve with the chicken.

Ingredients

  • 3 chicken breast
  • 3 chicken breast
  • 3 chicken breast
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 1 cup all purpose flour
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 1 tsp basil
  • 1 tsp basil
  • 1 tsp basil
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 12 oz fettuccine noodles
  • 12 oz fettuccine noodles
  • 12 oz fettuccine noodles
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup pasta water
  • 0.25 cup pasta water
  • 0.25 cup pasta water
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 3 tbsp butter
  • 3 tbsp butter
  • 3 tbsp butter
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1.5 tsp onion powder
  • 1 tsp lemon pepper
  • 1 tsp lemon pepper
  • 1 tsp lemon pepper
  • 1 tsp basil
  • 1 tsp basil
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

large skilletbowlwhiskpot