Creamy Lemon Parmesan Chicken Spaghetti Recipes

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
• Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
• Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

CREAMY LEMON PARMESAN CHICKEN SPAGHETTI

Steps:

• First make the breadcrumbs. Heat oil in a non-stick skillet. Then add panko. Cook over medium-high heat, while tossing frequently, until crunchy and golden brown, about 5 minutes. Season with salt and black pepper. Transfer the breadcrumbs onto a plate.
• Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain, reserving 1/2 cup cooking water.
• Heat oil and butter in the same skillet, add chicken. Fry until golden on each side and cooked through, about 5 minutes, depending on the thickness of your chicken. Transfer onto a plate.
• Lower the heat, add garlic and cook until fragrant, about 1-2 minutes. Deglaze with white wine, stir with a wooden spoon to dissolve the browned bits from the bottom. Add spinach, stir until slightly wilted. Stir in capers and lemon juice.
• Pour in 1/4 cup cooking water and cream, bring to a boil. Toss with spaghetti, then gradually stir in the Parmesan until it melts into the sauce.
• Slide chicken back into the skillet and stir, simmer for 1 minute. Finish off with basil leaves. Taste and adjust salt and pepper. If needed, add more pasta water to thin the sauce.
• Serve immediately. Top with breadcrumbs, extra black pepper and red chili flakes, if desired. Enjoy!