Description

Hello, food enthusiasts! If you’re on the hunt for easy dinner ideas for two, you’re in the right place. Today’s recipe is a delightful lemon chicken pasta that brings a zesty twist to your dinner table. Perfect for date nights or casual weeknight meals, this dish is comfort food with a bright, citrusy upgrade.

Ingredients

Linguine: 8 oz, cooked al dente
All-purpose flour: ½ cup, for dredging
Panko breadcrumbs: 1 cup
Italian seasoning: 1 tsp
Salt and pepper: To taste
Lemons: 2 (zested and juiced)
Egg: 1 large, whisked
Chicken breasts: 2, halved
Olive oil: 2 tbsp
Zucchini: 1 large, sliced into rounds
Unsalted butter: 2 tbsp
Garlic powder: 1 tsp
Onion powder: 1 tsp
Heavy whipping cream: 1 cup
Parmesan cheese: ½ cup, grated
Parsley: 2 tbsp, chopped (for garnish)

Optional substitutions:

Swap linguine with gluten-free pasta.
Use coconut cream for a dairy-free version.

Instructions

Step 1: Cook the Pasta
Prepare linguine according to package instructions. Reserve ½ cup of the cooking water.

Step 2: Prepare the Chicken
Dredge chicken in flour, then coat with egg and panko mixture seasoned with Italian seasoning, salt, and lemon zest.

Step 3: Cook the Zucchini
Sauté zucchini in olive oil until golden. Set aside.

Step 4: Fry the Chicken
Pan-fry chicken until golden brown and cooked through (165°F internal temperature). Keep warm.

Step 5: Make the Sauce
Melt butter in the pasta pot. Add garlic and onion powder. Stir in heavy cream and reserved pasta water. Simmer, then lower heat and whisk in lemon juice and Parmesan.

Step 6: Combine and Serve
Mix pasta and zucchini into the sauce. Serve with sliced chicken, garnished with parsley and lemon slices.

Notes

For extra crispiness, keep cooked chicken in a warm oven while preparing the sauce.
Stir lemon juice in on low heat to avoid curdling the cream.
Grate Parmesan fresh for a smoother sauce texture.