This Lemon Chicken Pasta Is Unreal 🍋 #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, add a heaping tablespoon of salt and the pasta. Cook until al dente. Reserve 1/2 cup of the pasta water, then drain and lightly rinse the pasta.
2. In one bowl, beat 1 egg with 1 Tbsp milk. In a second bowl, mix 1 cup breadcrumbs, 1/2 tsp salt and 1/8 tsp black pepper.
3. Dip each chicken piece in the egg mixture, let the excess drip off, then coat it in the breadcrumbs.
4. Heat a large skillet over medium heat with 2 Tbsp oil. Cook the breaded chicken in a single layer for 3-4 minutes per side, until it reaches 165°F internally. Transfer to a board, squeeze half the lemon juice over it, then slice into strips.
5. In a medium saucepan over medium heat, melt 2 Tbsp butter, add the 2 minced garlic cloves and 1/4 tsp onion powder, and cook for 1 minute until fragrant.
6. Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring often. Lower the heat to low and, whisking constantly, slowly pour in the remaining 2 Tbsp lemon juice.
7. Sprinkle in 1/3 cup Parmesan and remove from the heat, whisking until melted. Taste and add salt if needed.
8. Toss the drained pasta in the sauce, adding reserved pasta water to thin if desired. Top with parsley if using and serve with the chicken strips.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicEggCheeseLemonMilkCreamParmesan cheeseChicken breast