Go Back
Creamy lemon chicken served over angel hair pasta with Parmesan cheese and fresh parsley.

Creamy Lemon Chicken

Golden pan-seared chicken cutlets simmered in a rich, creamy lemon Parmesan sauce and served over angel hair pasta. This restaurant-quality dinner is packed with flavor and comes together in about 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Method

Ingredients
  

  • 2 chicken breasts halved horizontally into 4 thin cutlets
  • 1 tablespoon olive oil
  • Cornstarch as needed to fully coat the chicken
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Tony Chachere's Italian Seasoning
  • 1 stick ½ cup butter
  • 1 shallot diced
  • 4-5 garlic cloves minced
  • ⅓ cup white wine
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon Knorr chicken bouillon
  • Juice of 1 lemon
  • 1 cup freshly grated Parmesan cheese
  • Red pepper flakes to taste (optional)
  • Salt and black pepper to taste
  • 8 ounces angel hair pasta
  • Fresh parsley chopped
  • Additional butter optional
  • Black pepper to taste
  • Fresh parsley
  • Freshly grated Parmesan cheese

Method
 

  1. Dice the shallot and parsley and mince the garlic. Set aside.
  2. Place the chicken cutlets in a bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, onion powder, smoked paprika, and Tony Chachere's Italian Seasoning.
  3. Toss the chicken until evenly coated. Add enough cornstarch to fully coat all sides of the chicken cutlets.
  4. Heat a large skillet over medium heat and add a drizzle of olive oil.
  5. Add the coated chicken and sear for 4–6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
  6. While the chicken cooks, boil the angel hair pasta according to package directions. Drain and set aside.
  7. In the same skillet, melt 1 stick of butter and add the diced shallot. Cook for 1–2 minutes until fragrant.
  8. Add the minced garlic and cook for another 1–2 minutes.
  9. Pour in the white wine and bring to a simmer, allowing it to reduce slightly.
  10. Add red pepper flakes if desired.
  11. Pour in the chicken broth and continue simmering.
  12. Stir in the heavy cream and Knorr chicken bouillon.
  13. Season with salt and black pepper to taste.
  14. Add the Parmesan cheese and lemon juice. Stir until the sauce is smooth and creamy.
  15. Return the chicken to the skillet. Cover and simmer for 12 minutes.
  16. Toss the cooked pasta with fresh parsley, black pepper, and a little butter if desired.
  17. Serve the creamy lemon chicken over the pasta and spoon extra sauce over the top.
  18. Garnish with fresh parsley and freshly grated Parmesan cheese before serving.