This is one of those recipes that you just have to have in your arsenal of recipes because we all know we have those day where that creamy chicken pasta craving just hits us out of nowhere and it must be obeyed.
If you’re feeling extra lazy, then crumbing the chicken can totally be skipped. You can just season them prior to pan searing on both sides and adding any of the remaining liquid to the creamy chicken pasta (you can even cut the cooked chicken and add it directly in the pasta). Whatever the mood is, do it.
Tip: if you’d like the pasta to be EXTRA CREAMY then feel free to rinse your pasta under water, once it has cooked and refrain from adding the pasta water to the sauce. You can also then use 2 full cups of crema. I don’t care for this step but some might (I got your back boo).
Here are list of other pasta recipes that you might enjoy:
- Cajun Chicken alla Vodka Sauce
- Chili Prawn Pasta
- Green Goddess Gnocchi Bake
- The Lazy Chef’s Arrabiata
Above: You can cut the chicken as you desire. The knife set featured above is an addition I’ve recently added and I’m in love. Have a look here, if you’re interested: Tojiro Hammered Kurouchi 4 Piece Knife Set
Above: I make this dish regularly for the family. This image above was taken early last week. You can see I added a bit of parsley to the sauce and as a finishing touch which is obviously optional.
Creamy Lemon Garlic Chicken Pasta
Ingredients
Pasta
- 300 grams spaghetti or pasta of choice
- 1 tbsp olive oil
Crumbed Chicken
- 3 large chicken breasts halved lengthwise
- 1 large egg
- 1 tbsp milk
- 1 ½ cups panko breadcrumbs or regular bread crumbs
- 2 tsp fresh rosemary finely chopped
- 1 tsp lemon zest about 1/4 of a large lemon
- ½ tsp fine salt
- ¼ tsp coarse black pepper
- Olive oil for frying
Creamy Lemon Garlic Sauce
- 1 tbsp butter salted or unsalted
- 1 tbsp olive oil
- 2-4 cloves garlic minced
- 1 tsp fresh rosemary finely chopped
- 1 tsp lemon zest about 1/4 of a large lemon
- 1 tsp onion powder
- ⅓ cup white wine
- 1 ⅔ cups pouring cream
- 3-4 tbsp fresh lemon juice about 1 large lemon
- ⅓ cup parmesan grated and extra for serving
- 1 tsp fine salt more or less, depends of your preference
- ½ tsp coarse black pepper freshly ground
- ¼ cup Italian parsley freshly chopped, optional garnishing
Instructions
Crumbed Chicken
- Cut the chicken breast in half lengthwise, cover with plastic or place in a Ziploc bag and lightly flatten using a tenderizer/rolling pin/empty wine bottle.
- In a large, broad based bowl, add the panko breadcrumbs, rosemary, lemon zest, salt and pepper together. Mix. In a separate bowl or plate add the egg and milk together.
- Dip both sides of the chicken breast in the egg, then in the breadcrumbs, pressing the crumb firmly on to the chicken using your hands. Set aside until you've coated all the chicken pieces.
- Bring a large saucepan to a medium heat, add olive oil and place 3-4 pieces of chicken in the saucepan (depending on the saucepans size). Fry around 4 minutes per side, adding more olive oil as needed. The crumbs needs oil to brown.
- While the chicken cooks, boil the pasta.
Pasta
- In a medium sized saucepan, bring salted water to a rolling boil. Then add all the paste and stir for a few seconds to loosen it up. Boil until the pasta has softened but still al dente (has a bite to it).
- Reserve 1/3 cup of pasta water before draining the pasta. Coat with 1 tbsp olive oil, mix well. Set aside until the pasta sauce is ready. Note: no need to keep it warm.
- Tip: if you'd like the pasta to be EXTRA CREAMY then feel free to rinse your pasta under water, once it has cooked and refrain from adding the pasta water to the sauce. You can also then use 2 full cups of crema. I don't care for this step but some might (I got your back boo).
Creamy Lemon Garlic Sauce
- Bring a large saucepan to a medium-high heat, add olive oil, butter, garlic, rosemary, lemon zest and onion powder together. Sauté for 30 seconds-1minute or until fragrant. Add the white one and sauté for another 1 minute or so.
- Add cream, lemon juice and parmesan cheese. Stir until the cheese has melted. Lower the heat and season with salt and pepper.
- Add the cooked pasta and reserved pasta water. Mix until well combined. Add about 1 tbsp of freshly chopped parsley if desired. Remove from the heat once combined.
- Served immediately with with sliced chicken and garnish with parmesan, parsley and more course pepper, if desired.
Video
Notes
