Lemon Chicken Pasta

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 (16-oz.) pkg. uncooked linguine

1/4 cup all-purpose flour

1 3/4 tsp. kosher salt, divided

1 cup panko (Japanese-style breadcrumbs)

1 tsp. dried Italian seasoning

1/4 tsp. black pepper

2 tsp. lemon zest, plus 1/4 cup juice (from 2 lemons), divided

1 large egg, beaten

3 (10 oz. each) boneless skinless chicken breasts, cut in half horizontally into cutlets

7 Tbsp. olive oil, divided

2 (6 oz. each) zucchini, cut into 1/4-in.-thick rounds (about 2 1/2 cups), divided

2 Tbsp. unsalted butter

1 large garlic clove, finely chopped (1 1/2 tsp.)

1/4 tsp. onion powder

2 cups heavy whipping cream

4 oz. Parmesan cheese, grated (about 1 cup)

Chopped fresh flat-leaf parsley and lemon slices

Directions

Cook pasta: Bring a large pot of salted water to a boil over high. Add linguine; cook until al dente, about 7 minutes. Reserve 1/2 cup of the cooking water; drain linguine in a colander, and set aside until ready to use.

Make dredging stations: While linguine cooks, stir together flour and 1/4 teaspoon of the salt in a shallow bowl. Stir together panko, Italian seasoning, black pepper, 1 teaspoon of the lemon zest, and 1 teaspoon of the salt in a separate shallow bowl. Place egg in a third shallow bowl.

Dredge chicken: Working with 1 piece of chicken at a time, dredge chicken in flour, and shake off excess. Dip in beaten egg, letting excess drip off; dredge in panko mixture to coat, pressing to adhere, as needed. Set chicken aside on a plate. Repeat process with remaining pieces of chicken, flour, egg, and panko mixture. (Discard any remaining flour, egg, and panko mixture.)

Cook zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high until shimmering. Add half of the zucchini evenly spaced in skillet, pressing slightly so surface makes contact with skillet. Cook, undisturbed, until browned in spots, about 1 minute. Flip, and cook on other side, 1 minute. Transfer to a plate, and set aside. Repeat process with remaining zucchini. Wipe skillet clean.

Cook chicken: Heat 3 tablespoons of the oil in skillet over medium-high until shimmering. Add 3 pieces of chicken, and cook, turning once, until golden brown on both sides and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 3 tablespoons oil and remaining 3 pieces chicken; set aside, and keep warm.

Begin sauce: Add butter to large pot used to cook pasta, and melt over medium-high. Add garlic and onion powder, and cook until fragrant, about 1 minute.

Add cream and cooking water: Stir in whipping cream, 1/2 cup reserved cooking water, and remaining 1/2 teaspoon salt; bring to a simmer over medium, stirring often.

Add lemon juice and cheese: Reduce heat to low, and slowly add lemon juice while whisking vigorously, 30 to 45 seconds. Add Parmesan, and cook, whisking constantly, until Parmesan melts and sauce is thick, 2 to 5 minutes.

Finish pasta: Add linguine, zucchini, and remaining 1 teaspoon lemon zest to pot, and toss to mix evenly.

Slice chicken, and serve: Slice chicken; divide linguine mixture evenly among bowls, and top evenly with chicken. Garnish with parsley and lemon slices.