Lemon Chicken Pasta

Lemon Chicken Pasta

from southernliving.com
Dinner
35 min
6 servings

This creamy lemon chicken pasta is comforting and ready in only 35 minutes. Add it to your family's favorite weeknight dinner list, because we guarantee it will be.

Ingredients

  • 1pkg. uncooked linguine
  • ¼ cupall-purpose flour
  • 1 ¾ tsp.kosher salt, divided
  • 1 cuppanko (japanese-style breadcrumbs)
  • 1 tsp.dried italian seasoning
  • ¼ tsp.black pepper
  • 2 tsp.lemon zest, plus 1/4 cup juice (from 2 lemons), divided
  • 1 largeegg, beaten
  • 3boneless skinless chicken breasts, cut in half horizontally into cutlets
  • 7 tbsp.olive oil, divided
  • 2zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided
  • 2 tbsp.unsalted butter
  • 1 largegarlic clove, finely chopped (1 1/2 tsp.)
  • ¼ tsp.onion powder
  • 2 cupsheavy whipping cream
  • 4 oz.parmesan cheese, grated (about 1 cup)
  • chopped fresh flat-leaf parsley and lemon slices

Directions

  1. 1

    Cook linguine: Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.

  2. 2

    Make dredging stations: While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.

  3. 3

    Dredge chicken: Working with 1 piece of chicken at a time, dredge chicken in flour, and shake off excess. Dip in beaten egg, letting excess drip off; dredge in panko mixture to coat, pressing to adhere, as needed. Set chicken aside on a plate. Repeat process with remaining pieces of chicken, flour, egg, and panko mixture. (Discard any remaining flour, egg, and panko mixture.)

  4. 4

    Cook zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.

  5. 5

    Cook chicken: Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of  chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.

  6. 6

    Begin sauce: Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.

  7. 7

    Add cream and cooking water: Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.

  8. 8

    Add lemon juice and cheese: Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.

  9. 9

    Finish pasta: Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.

  10. 10

    Slice chicken, and serve: Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.