Creamy Lemon Fettuccine with Crispy Chicken

This creamy lemon chicken pasta is comfort food with a bright twist. The chicken is coated and pan-fried until golden, giving it a crispy outside while staying tender inside. Paired with fettuccine, it creates a hearty base that soaks up the flavors of the sauce.

The cream sauce is rich and smooth but gets a lift from fresh lemon juice and zest. Garlic, shallots, and Parmesan add depth, while herbs and spices round everything out.

Ingredients

For the Chicken

• 4 chicken breasts, thinly pounded

• ¼ cup olive oil

• 1 cup panko breadcrumbs

• 3 large eggs, beaten

• 1 cup all-purpose flour

• ¼ cup grated Parmesan cheese

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp dried oregano

• 1 tsp dried basil

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Pasta

• 12 oz fettuccine noodles

For the Creamy Lemon Sauce

• 2 cups heavy cream

• ¼ cup fresh lemon juice (about 2 small lemons)

• ½ cup reserved pasta water

• 1 lemon, zested

• 3 tbsp unsalted butter

• 2 tbsp olive oil

• 6 garlic cloves, finely minced

• 1 medium shallot, finely diced

• 1 cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp lemon pepper seasoning

• 1 tsp dried basil

• ½ tsp dried oregano

• Salt, to taste

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ⅓ cup of pasta water, then drain and set aside.

2. Prepare the Chicken

   Set up three plates

   • Flour (seasoned with salt/pepper)

   • Beaten eggs

   • A mix of panko, Parmesan, garlic powder, onion powder, oregano, basil, paprika, salt, and black pepper.

   Dredge chicken slices in flour, dip into egg wash, then coat with breadcrumb mixture.

   Heat ¼ cup olive oil in a skillet over medium heat. Pan-fry chicken until golden brown and fully cooked (about 4 minutes per side). Transfer to a plate lined with paper towels.

3. Make the Creamy Lemon Sauce

   In a large pan, heat olive oil and butter over medium heat. Add the minced garlic and diced shallot, and sauté until fragrant and softened.

   Pour in cream, lemon juice, and reserved pasta water. Stir in lemon zest. Let simmer for 5–7 minutes until slightly thickened.

   Whisk in Parmesan cheese and season with garlic powder, onion powder, lemon pepper, basil, oregano, and salt to taste.

4. Combine Everything

   Add the cooked pasta directly into the sauce and toss until evenly coated.

   Slice chicken into strips and place on top of the pasta. Garnish with extra Parmesan and lemon zest if desired and enjoy!!!

Tips:

• For extra freshness, sprinkle with chopped parsley before serving.

• Swap chicken for shrimp if you want a seafood variation.

• Serve with a crisp green salad or roasted veggies for balance.