Lemon Butter Pasta with Parmesan Breaded Chicken
There’s nothing I find more comforting than a pasta dinner. Throw in some butter and cheese and I will 100% support it.
I have always loved experimenting with pasta dishes. It’s one of the easiest meals to throw together with just a few simple ingredients. Whenever I need a “clean out the fridge” meal, I always go to pasta. But one of my favorite ways to enjoy noodles is with an easy lemon cream sauce.
I will never understand why you would buy a jar of Alfredo sauce from the store. It is so easy to make and literally has a whopping 3 ingredients. Cream, butter and cheese. Easy enough right? First step is to get some water boiling for your noodles. Add whatever kind of pasta you like and cook it according to the package directions. Next, I added the heavy cream and an addition of some delicious lemon zest to a large pot. I let that come to a low simmer for a couple minutes allowing it to thicken slightly. Then I slowly start adding in tablespoons of butter, letting each tablespoon melt into the cream before adding the next. At this stage you’ll want to be whisking the sauce constantly to keep the cream from curdling. Now, here’s a fun step. You’re going to take a couple ladlefuls of the boiling water from your pasta pot. When cooking pasta, some of the starches release into the water. When you add that starchy water to your pasta sauce, it will thicken it and add more delicious flavor. Once you’ve added in the water, you want to let the sauce come to a low boil to allow it to thicken a little bit then toss in your noodles.
For the chicken, I coated some thin chicken cutlets with parmesan cheese first, then a coating of egg, then a thin coat of flour. I popped those in a skillet with some olive oil and browned them on both sides and cooked them all the way through. This part takes about 15 minutes total.
This is such a simple and delicious meal to make for dinner for 1, 2 or even a whole dinner party. For a gorgeous presentation, top off the pasta and chicken with some extra parmesan cheese, a little fresh parsley and a touch of lemon zest. You’ll be sure to impress your dinner guests with this meal.
For the pasta-
8 ounces pasta of your choice, I used fettuccine noodles
1 lemon, zest freshly grated and juiced
1 1/2 cups heavy cream
5 tablespoons unsalted butter
3 ounces parmesan cheese, grated
salt and freshly cracked black pepper
freshly chopped parsley
For the chicken-
4 chicken cutlets
1 cup parmesan cheese, grated
1 cup panko bread crumbs
1/4 cup olive oil
Season the chicken cutlets with salt and pepper on both sides.
Set out three shallow bowls. In the first bowl add the parmesan cheese, then the eggs in the second bowl, and the panko bread crumbs in the third. Whisk the eggs in the bowl.
First dip each chicken cutlet into the parmesan, then dip into the egg, then finally dip into the panko bread crumbs.
Heat a large skillet with the olive oil. When the pan is nice and hot, add 2 or 3 chicken cutlets to the hot oil (do not crowd the chicken cutlets), and cook for 4-5 minutes on each side, until golden and crispy. If the bread crumbs are browning too quickly, you can turn the heat down. Repeat with the remaining cutlets.
While the chicken is cooking, cook your pasta according to package directions. Reserving a cup of pasta water.
Place the lemon zest, lemon juice and heavy cream in a pot and heat over medium heat. Whisk the mixture often and bring it to a simmer, about 1 or 2 minutes. Turn the heat down to low and whisk in the butter 1 tablespoon at a time. Continue this with the rest of the butter.
Increase the heat to medium-low and whisk in ¾ cup of the pasta water. Place the cooked and drained pasta into the cream sauce and toss it well, using kitchen tongs to turn it over and coat the strands. Add the pecorino and continue to toss. If the sauce isn’t creamy enough, add in more of the pasta water a few tablespoons at a time until it’s reaches the desired consistency.
Sprinkle on lots of freshly cracked black pepper and extra cheese. Serve with chicken and enjoy!