{"id":813,"date":"2024-02-02T17:05:12","date_gmt":"2024-02-02T18:05:12","guid":{"rendered":"http:\/\/dumpshop.me\/?p=813"},"modified":"2024-04-26T10:35:54","modified_gmt":"2024-04-26T10:35:54","slug":"lemon-chicken-pasta","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/02\/02\/lemon-chicken-pasta\/","title":{"rendered":"Lemon Chicken Pasta"},"content":{"rendered":"
Creamy lemon pasta served with super crispy chicken – this is what comfort food is all about!<\/span><\/strong><\/span><\/p>\n 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…<\/p>\n 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.<\/p>\n The most important thing in prepping the crispy chicken is slicing the chicken breast through the centre<\/strong>. This will create two much thinner breasts, which in turn will cook quicker and more evenly<\/strong>.<\/p>\n From there, it’s the usual suspects of flour<\/strong>, egg<\/strong> and breadcrumbs<\/strong>. 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.<\/p>\n 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.<\/p>\n 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!<\/p>\n 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).<\/em><\/span><\/p>\n 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 😅<\/p>\n 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<\/strong>, just to give the sauce a more rounded flavour.<\/p>\n It’s still got the classic buttery, lemony, creamy flavour, but adding some chicken stock<\/strong>, shallots<\/strong>, garlic<\/strong> and a generous helping of black pepper<\/strong> really helps bring out the best in the sauce.<\/p>\n 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<\/strong> to help emulsify the sauce and help it cling the the pasta. The sauce will thicken quite quickly, especially once served.<\/p>\n 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).<\/em><\/span><\/p>\n 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.<\/p>\n 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.<\/p>\n I love using Linguine, but in reality, you can use any shape you like. I do recommend long-cut though.<\/p>\n 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<\/strong> alongside an extra lemon wedge to squeeze over the chicken (both completely optional).<\/p>\n Alrighty, let’s tuck into the full recipe for this crispy lemon chicken pasta shall we?!<\/strong><\/p>\n<\/p>\n
Crispy Chicken Pasta<\/strong><\/span><\/h2>\n
Crispy Chicken Breast<\/h3>\n
Panko Breadcrumbs<\/h3>\n
Crispy Pan-Fried Chicken<\/h3>\n
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Creamy Lemon Pasta<\/strong><\/span><\/h2>\n
Sauce consistency<\/h3>\n
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Lemon Chicken Pasta FAQ<\/strong><\/span><\/h2>\n
How lemony is the pasta?<\/em><\/h3>\n
How do you prevent the sauce from curdling?<\/em><\/h3>\n
What kind of pasta should I use?<\/em><\/h3>\n
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Serving Lemon Chicken Pasta<\/strong><\/span><\/h2>\n
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How to make Lemon Chicken Pasta<\/strong><\/span>\u00a0(Full Recipe & Video)<\/h2>\n