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Creamy Lemon Pasta With Crispy Chicken

Updated: Mar 3, 2022

I am always looking for easy recipes to add my already brimming recipe book. And if I can find something that is quick and easy, then I'm a happy camper. I love to make new things for my kids and husband. They will eat everything I make for them (poor lads!). But this Creamy Lemon Pasta With Crispy Chicken was an absolute hit! They loved the crispy chicken and kept dipping it in the lemon cream sauce again and again! My little one did look like he had a beard made of lemon sauce and pasta, which means he really loved it!

I'm sure your family will enjoy it as much as we did. It doesn't require too many crazy ingredients, and tastes so rich and creamy, it will become a permanent fixture on the family menu.


4 chicken breasts

500 grams long pasta

Seasoned Flour

1 cup flour

1/2 teaspoon salt

2 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoon black pepper

Egg Mixture

3 eggs

Zest of 1 lemon

1/2 teaspoon salt

Panko Breadcrumbs

200 grams pack breadcrumbs

1 teaspoon black pepper

1/2 teaspoon salt

Lemon Cream Sauce

3 tablespoons butter

1/4 cup olive oil

4 cloves garlic- minced

1 small onion- diced

1/2 teaspoon red chilli flakes

Zest of 1 lemon

Juice of 1/2 lemon

2 cups heavy cream

Salt nd pepper to taste

1/4 teaspoon cayenne pepper

Handful of fresh parsley - chopped


  1. Boil pasta to al-dente and drain the pasta, reserving 1/2 cup of pasta water for later. Set the pasta aside.

  2. Flatten the chicken breasts until 1/4 inch thick.

  3. Combine the ingredients for the seasoned flour. Set it aside. Combine the ingredients for egg mixture. Set it aside. Combine ingredients for Panko breadcrumbs. Set up the breading station .

  4. Dip the chicken in the seasoned flour. Shake off the excess flour, then dip the chicken in the egg mixture. Then dip the chicken into the panko breadcrumbs. Press the breadcrumbs onto the chicken to get a nice and even coating. Place it in a plate and continue with the rest of the chicken.

  5. Heat 1 inch of oil in a pan to 170c. Fry the chicken in the oil for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and blot of excess oil with paper towels.

  6. In a small saucepan, heat the heavy cream until it comes to a simmer. This will prevent it from splitting and becoming grainy.

  7. For the sauce, melt the butter in a pan and add the olive oil. Once melted add the onion and sauté for 2-3 minutes. Being careful not to burn the onions.

  8. Add the garlic, red chilli flakes, lemon zest and lemon juice. Mix well.

  9. Add the simmered cream and mix it in until smooth.

  10. Adjust seasoning by adding salt and pepper, cayenne pepper and fresh parsley.

  11. Add the Pasta and 1/2 cup of reserved pasta water.

  12. Thicken the sauce and allow the pasta to cook in the sauce for 2-3 minutes.

  13. Slice the chicken and serve it atop the pasta.

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