Breaded Chicken & Lemon Pasta

If you're looking for a comforting pasta dish with a refreshing citrusy zing, this Breaded Chicken & Lemon Pasta is the answer! Featuring California Balsamic’s Electric Lemon Vinaigrette, this recipe combines crispy, breaded chicken with a creamy, lemon-infused pasta. It’s a sophisticated take on a classic pasta dish that brings together rich flavors and the brightness of lemon, perfect for any occasion.

Why You’ll Love This Recipe:

1. Bursting with Flavor: California Balsamic’s Electric Lemon Vinaigrette elevates the pasta sauce with its zesty lemon flavor, creating a fresh, well-balanced dish that’s indulgent yet bright.
2. Textural Contrast: The crispy, breaded chicken pairs beautifully with the creamy pasta, offering a satisfying crunch with each bite.
3. Easy to Make: This recipe may look impressive, but it’s surprisingly simple to pull together, making it perfect for both family dinners and entertaining.

Ingredients for Breaded Chicken & Lemon Pasta:

For the Chicken:

• 2 chicken breasts, sliced in half to create cutlets
• 3 tablespoons butter

First Bowl:

• ¼ cup all-purpose flour
• ¾ teaspoon pepper
• 1 teaspoon salt

Second Bowl:

• 2 eggs
• 1 teaspoon California Balsamic Electric Lemon Vinaigrette

Third Bowl:

• 1 cup Italian breadcrumbs
• ½ cup shredded parmesan cheese
• 2 tablespoons freshly grated Asiago cheese (or substitute parmesan)

For the Pasta:

• 8 ounces pasta of choice (penne works well)
• 2-3 cloves garlic, minced
• 1 cup heavy whipping cream
• 1 cup freshly grated Asiago cheese (or substitute parmesan)
• 2-3 tablespoons California Balsamic Electric Lemon Vinaigrette
• Salt and pepper to taste

Instructions for Breaded Chicken & Lemon Pasta:

For the Chicken:

1. Slice each chicken breast in half horizontally to create thin cutlets. If needed, gently pound them on a cutting board to achieve an even thickness.
2. Set up three bowls:
   • In the first, mix the flour, salt, and pepper.
   • In the second, whisk the eggs and Electric Lemon Vinaigrette until well blended.
   • In the third, combine the Italian breadcrumbs, parmesan, and Asiago cheese.
3. Dip each chicken cutlet in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture to coat.
4. In a large skillet, melt the butter over medium-high heat. Once hot, add the chicken cutlets and cook until golden brown and cooked through, flipping as needed.

For the Pasta:

1. While the chicken cooks, prepare the pasta according to package directions. Drain and set aside.
2. In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30-60 seconds.
3. Pour in the heavy cream and Electric Lemon Vinaigrette, stirring until the sauce begins to thicken.
4. Remove from heat and stir in the Asiago cheese, salt, and pepper until smooth.
5. Toss the pasta in the sauce, plate with the breaded chicken, and garnish with an extra drizzle of Electric Lemon Vinaigrette for a final burst of flavor!

Get Your Electric Lemon Vinaigrette

You can find California Balsamic’s Electric Lemon Vinaigrette here. This unique vinaigrette is a fantastic addition to pasta, salads, and beyond. Give it a try, and let me know what you think!

If you love this recipe, you should also try my Chicken Costoletta because it's packed full of similar flavors (minus the pasta).

I love seeing what you're baking and cooking in your kitchens! Take a picture of this recipe and tag me on Instagram @thegirlwhowashungry - I love seeing your fun photos!

Breaded Chicken & Lemon Pasta

McKinley Hatch

Crispy, breaded chicken meets creamy lemon pasta in this comforting dish, featuring California Balsamic’s Electric Lemon Vinaigrette for a burst of fresh, citrusy flavor. Perfect for a quick yet impressive meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4

Ingredients

  

For the Chicken:

• 2 chicken breasts sliced in half (to create cutlets)
• 3 tablespoons butter
• ¼ cup all-purpose flour
• ¾ teaspoon pepper
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon Electric Lemon Vinaigrette California Balsamic Brand is a MUST!
• 1 cup Italian breadcrumbs
• ½ cup shredded parmesan cheese
• 2 tablespoons freshly grated asiago cheese can sub for parmesan

For the Pasta:

• 8 ounce pasta of choice I used penne
• 2 to 3 cloves garlic minced
• 1 cup heavy whipping cream
• 1 cup freshly grated asiago cheese can substitute for parmesan
• 2 to 3 tablespoons Electric Lemon Vinaigrette California Balsamic Brand is a MUST!
• Salt and pepper to taste

Instructions

 

For the Chicken:

• Cut the chicken breasts in half horizontally to make them chicken cutlets. If needed, pound on a cutting board to make the chicken cutlets very thin so they cook through.
• Grab three medium-sized bowls. In the first bowl, whisk together the flour, pepper and salt until well blended.
• In the second bowl, whisk the two eggs and Electric Lemon Vinaigrette together and set aside.
• In the third bowl, stir together the Italian breadcrumbs and freshly grated Asiago cheese and set aside.
• Grab one chicken cutlet and first coat with flour, then the eggs, and then the breadcrumb mixture. Complete until all chicken cutlets are coated evenly.
• Heat a large skillet on medium-high heat with butter. Once melted, add the chicken and fry on both sides until cooked through and golden.

For the Pasta:

• Meanwhile, cook the pasta according to package directions and drain.
• In a medium sized skillet, add two tablespoons of butter. Once melted, add the garlic and stir for 30 to 60 seconds.
• Add in the heavy cream and Electric Lemon Vinaigrette and stir until combined. Keep stirring on medium-high heat until it starts thickening. Remove from the heat and add the freshly grated Asiago cheese and salt and pepper. Stir well.
• Serve with the chicken (slice it if you would like) and garnish with more Electric Lemon Vinaigrette drizzle on top! Enjoy!

Keyword Breaded Chicken & Lemon Pasta, Lemon Pasta