Lemon Chicken Pasta Bowl (Print Version)
# Ingredients:
01 -
2 boneless chicken breasts, cut into thinner pieces.
02 -
6 tablespoons of butter, split into portions.
03 -
1/2 cup grated parmesan cheese.
04 -
1/2 cup panko or Italian-style breadcrumbs.
05 -
8 oz of thin spaghetti pasta.
06 -
1/4 cup all-purpose flour.
07 -
1/2 cup whipping cream.
08 -
Juice from 1 lemon.
09 -
1/2 teaspoon ground black pepper.
10 -
1 teaspoon garlic powder for seasoning.
11 -
1/2 teaspoon salt for taste.
12 -
Fresh parsley, chopped, to garnish.
# Instructions:
01 -
In a big skillet, warm 2 tablespoons of butter on medium heat.
02 -
In a shallow bowl, get the crumbs, parmesan, and flour together. Melt the rest of the butter in another dish.
03 -
Coat each piece of chicken by dipping it into the melted butter, then in the bread mixture.
04 -
In the skillet, cook chicken for about 3-4 minutes per side until nicely golden and fully cooked.
05 -
Prepare the pasta as per its packaging. Strain the water once it's done.
06 -
In the pan, blend heavy cream, lemon juice, parmesan, salt, pepper, and garlic powder. Heat until it thickens slightly.
07 -
Toss the drained spaghetti into the creamy sauce till it's coated evenly.
08 -
Place the chicken over the pasta, then sprinkle some fresh parsley on top.
# Notes:
01 -
Slice chicken thin so it cooks faster.
02 -
Don't let the cream sauce boil too much or it might separate.
03 -
Serve right away so the chicken stays crispy.