Description
This creamy lemon chicken pasta combines tender, crispy-coated chicken cutlets with al dente linguine and a luscious lemon-infused cream sauce, balanced by sautéed zucchini for a fresh finish. It’s a quick, flavorful dish that’s perfect for a satisfying weeknight dinner.
Ingredients
Pasta and Chicken Coating
- 1 (16-oz.) pkg. uncooked linguine
- 1/4 cup all-purpose flour
- 1 3/4 tsp. kosher salt, divided
- 1 cup panko (Japanese-style breadcrumbs)
- 1 tsp. dried Italian seasoning
- 1/4 tsp. black pepper
- 2 tsp. lemon zest, plus 1/4 cup juice (from 2 lemons), divided
- 1 large egg, beaten
- 3 (10 oz. each) boneless skinless chicken breasts, cut in half horizontally into cutlets
Vegetables and Sauce
- 7 Tbsp. olive oil, divided
- 2 (6 oz. each) zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
- 2 Tbsp. unsalted butter
- 1 large garlic clove, finely chopped (1 1/2 tsp.)
- 1/4 tsp. onion powder
- 2 cups heavy whipping cream
- 4 oz. Parmesan cheese, grated (about 1 cup)
- Chopped fresh flat-leaf parsley and lemon slices (for garnish)
Instructions
- Cook linguine: Bring a large pot of salted water to a boil over high heat. Add linguine and cook until al dente, about 7 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the linguine in a colander. Set aside.
- Make dredging stations: While pasta cooks, mix the flour and 1/4 teaspoon of salt in a shallow bowl. In another shallow bowl, combine panko, Italian seasoning, black pepper, 1 teaspoon lemon zest, and 1 teaspoon salt. Place the beaten egg in a third shallow bowl.
- Dredge chicken: Working one piece at a time, coat chicken cutlets first with the flour mixture, shaking off excess. Dip into egg, then press into panko mixture to adhere the coating. Arrange coated chicken on a plate. Repeat for all pieces, then discard leftover dredging mixtures.
- Cook zucchini: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half the zucchini in a single layer and press slightly to ensure contact with the skillet. Cook undisturbed for about 1 minute until browned in spots. Flip and cook another 1 minute. Transfer to a plate. Repeat with remaining zucchini and oil. Wipe skillet clean afterward.
- Cook chicken: Heat 3 tablespoons olive oil in the skillet over medium-high heat until shimmering. Add 3 chicken pieces and cook, turning once, until golden brown on both sides and internal temperature reaches 165°F, about 8 to 10 minutes. Transfer cooked chicken to a plate and wipe skillet clean. Repeat with remaining oil and chicken pieces. Keep cooked chicken warm.
- Begin sauce: In the large pot previously used for pasta, melt butter over medium-high heat. Add garlic and onion powder, cooking until fragrant, about 1 minute.
- Add cream and cooking water: Stir in heavy cream, reserved 1/2 cup pasta water, and remaining 1/2 teaspoon salt. Bring to a simmer over medium heat, stirring frequently.
- Add lemon juice and cheese: Reduce heat to low and slowly whisk in the remaining lemon juice for 30 to 45 seconds. Add grated Parmesan and cook, whisking constantly, until the cheese melts and the sauce thickens, about 2 to 5 minutes.
- Finish pasta: Add the linguine, sautéed zucchini, and remaining 1 teaspoon lemon zest to the sauce. Toss gently to combine everything evenly.
- Slice chicken, and serve: Slice the cooked chicken into strips. Divide the pasta mixture evenly among serving bowls, top with sliced chicken, and garnish with chopped parsley and lemon slices. Serve immediately.
Notes
- Reserve some pasta cooking water before draining; it helps achieve a silky sauce consistency.
- Use fresh lemon zest and juice for the best bright lemon flavor in the sauce.
- Ensure internal chicken temperature reaches 165°F for food safety.
- Press zucchini slices flat against the skillet to create nice browning and flavor.
- This recipe serves well with a side green salad or crusty bread.
