Creamy lemon chicken pasta that you'll be falling hard for. Fresh and bright for spring, with just the right amount of creamy.
Spring is finally showing its face, and I find myself moving from the roasts and meatballs of Sunday dinner to lighter options. Lemon says spring to me, and I’ve been adding it to as many things as I can, including these Lemon Cheesecake Pancakes, and of course, Lemon Chicken.
My kids love lemonade, but add lemon to their dinner and they are not too thrilled. I often find myself making dinners that seem like they would please everyone, to find my kids turning up their noses at the beautiful meal I’ve created. There is nothing more frustrating than spending time making dinner and having half the table push their food around the plate and whine.
This has happened to me numerous times, and most especially during our Sunday dinners. My favorite Chicken Francese seemed like something that everyone would like, but there were complaints that it was too lemony or too much like wine.
Lemon and chicken are perfect together - how could they not love this meal? This is what led me to Creamy Lemon Chicken Pasta. Everyone gets the same dinner in our house, but I like to make adjustments to the meal to get everyone eating.
For the chicken sauce, I added cream to cut the tartness of the lemon and just a touch of sugar to add a little sweetness. You can always leave a piece of chicken or two out of the sauce. Tossing the pasta with butter, cooking water and cheese means I can offer a lemon free version of the pasta to the kids who are still not too happy with the creamy lemon sauce.
This Creamy Lemon Chicken Pasta is fresh and bright for your Sunday Supper, and with a few adjustments, your dinner can please every palette for a drama free meal.
Love lemon as much as I do? Try these Lemon Ricotta Muffins or this Lemon Chicken Orzo Soup.
For the Pasta:
For the Chicken:
- 1 pound Angel Hair Pasta
- 1 cup Pasta Cooking Water, reserved from cooking the angel hair
- 3 tablespoons Butter
- 1 cup Grated Parmesan Cheese
- 1 1/2 pounds Boneless Skinless Chicken Breast
- Salt and Pepper
- 1 Egg, whisked with 2-3 tablespoons of water
- 1 cup All-Purpose Flour
- 1/2 cup Lemon Juice, freshly squeezed (about 4 lemons' worth)
- Lemon Zest, from one lemon
- 1 teaspoon Granulated Sugar
- 2 tablespoons Butter
- 1 1/2 cups Light Cream
- 1 Lemon, sliced
- peanut Canola Oil, for frying
For the Pasta:
Cook angel hair according to package direction, reserving one cup of the cooking water.
Drain pasta and return to pot. Add butter and cover for a couple of minutes until melted. Toss with reserved water and cheese.
For the Chicken:
Pound chicken breasts to 1/4 inch thick cutlets and cut each cutlet into 3-4 medallions. Season with salt and pepper.
Place Flour in shallow bowl and egg wash in another shallow bowl.
Over medium heat, add a 1/4 inch layer of canola oil to a skillet.
Dip chicken pieces first in egg wash and then the flour.
Place chicken pieces in skillet, as many as fit without crowding. Cook 4 minutes on each side until golden brown.
Drain the canola oil and wipe out pan with paper towel. Add more canola oil to the skillet and cook the remaining chicken cutlets. Set aside and cover to keep warm.
Drain remaining canola oil and wipe out with a paper towel.
Add lemon juice and zest and heat until beginning to bubble. Add butter and swirl to melt. Add cream and whisk until well combined.
Add lemon slices and season with salt and pepper.
Add chicken medallions back in and turn to coat.
Pour sauce and chicken over prepared angel hair pasta to serve.