This has to be one of the most delicious pasta and chicken combinations. And lord knows I love myself a chicken and pasta combo (sorry Italians). Follow me…
Crispy Chicken Pasta
Instead of regular sliced chicken through the pasta, we’re going to fry up some crispy chicken. I love the contrast in texture between the crispy chicken and saucy pasta. The chicken also takes on the lemon flavour so beautifully, just as a chicken schnitzel would.
Crispy Chicken Breast
The most important thing in prepping the crispy chicken is slicing the chicken breast through the centre. This will create two much thinner breasts, which in turn will cook quicker and more evenly. From there, it’s the usual suspects of flour, egg and breadcrumbs. It’s important that you season both the flour and breadcrumbs – we want the chicken to stand out by itself and not just be an addition to the pasta.
Panko Breadcrumbs
These are what make the chicken extra crispy. They’re fairly big and airy, meaning they crisp up really nicely. You’ll find them in most supermarkets in the Asian section.
Crispy Pan-Fried Chicken
We are going to fry the chicken, but we’re only going to use enough oil to coat the base of the pan. We’re also going to use the same pan as the pasta sauce, just for ease! Process shots: coat sliced chicken in seasoned flour (photo 1), coat in beaten egg (photo 2), coat in seasoned breadcrumbs (photo 3), fry both sides until crisp (photo 4).
Creamy Lemon Pasta
Also known as ‘Pasta al Limone’. I didn’t quite have the audacity to call it by it’s real name, because it’s far from traditional I find with lemon pasta recipes sometimes they’re a little one-tone. Very just cream + lemon. I’ve tried here to add a more savoury depth of flavour, just to give the sauce a more rounded flavour. It’s still got the classic buttery, lemony, creamy flavour, but adding some chicken stock, shallots, garlic and a generous helping of black pepper really helps bring out the best in the sauce.
Sauce consistency
The lemon juice will actually thicken the sauce, as will the parmesan. As you toss the pasta in the sauce make sure you utilise the excess pasta water to help emulsify the sauce and help it cling the the pasta. The sauce will thicken quite quickly, especially once served. Process shots: melt butter (photo 1), fry shallots (photo 2), fry garlic, lemon zest and garlic (photo 3), add stock, cream and parmesan (photo 4), simmer with lemon juice (photo 5), toss in pasta (photo 6).
How lemony is the pasta?
I use one lemon (zest and juice) and find it gives the perfect punch of flavour, but it is certainly isn’t overbearing. This recipe is very easy to adjust and add more lemon juice though if you want.
How do you prevent the sauce from curdling?
So long as you’re using double/heavy cream it won’t curdle. I like to stir the stock, parmesan and cream to form a sauce before stirring in the lemon juice, just for extra protection.
What kind of pasta should I use?
I love using Linguine, but in reality, you can use any shape you like. I do recommend long-cut though.
Serving Lemon Chicken Pasta
When it comes to serving, you could serve the pasta alongside the chicken, or slice the chicken and plonk it on top. I also like some fresh parsley alongside an extra lemon wedge to squeeze over the chicken (both completely optional). For another similar recipe check out my Creamy Lemon Chicken! Alrighty, let’s tuck into the full recipe for this crispy lemon chicken pasta shall we?!
How to make Lemon Chicken Pasta (Full Recipe & Video)
For another lemon pasta recipe check out my One Pot Lemon Chicken Orzo and Easy Lemon Pasta! For more similar recipes check out these beauties:
Chicken Pasta Recipes
Creamy Chicken and Broccoli Pasta Chicken Pasta Bake BBQ Chicken Pasta Creamy Chicken and Sun Dried Tomato Pasta Chicken Tetrazzini
