Easy Lemon Alfredo Pasta with Crispy Air Fryer Chicken
Do not let this recipe scare you! I am usually so intimidated by Alfredo recipes, but this lemon alfredo pasta has totally won me over! It’s adapted from this one by Natasha’s Kitchen (who we are obsessed with) and it’s so easy. I’ve had a hard time with how heavy some Alfredo sauces are but this one is light and lemony and absolutely delicious!
The creamy pasta paired with the crispy breaded chicken and fresh lemon works so well together. It feels elevated while still being simple enough for a normal weeknight dinner, which honestly is my favorite kind of recipe. Here is our Lemon Alfredo Pasta recipe. We hope you love it just as much as we do!
Lemon Alfredo with Air Fried Breaded Chicken
For the Chicken
- 1 lb chicken tenders or chicken breasts sliced in half
- 1 egg
- 1 tbsp milk
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp oregano
- ½ tsp garlic powder
- ¼ tsp pepper
- Fresh lemon juice
Directions:
1. Whisk together the eggs and milk in a shallow bowl.
2. In a separate dish, mix together the panko breadcrumbs, salt, oregano, garlic powder, and pepper.
3. Dip each piece of chicken into the egg mixture and then coat in the breadcrumb mixture.
4. Place the chicken in the air fryer and spray with cooking spray. Cook at 390 degrees for about 7 minutes. Flip, spray the other side, and cook another 6–7 minutes or until the internal temperature reaches 165 degrees.
5. Remove from the air fryer and place on a cutting board. Squeeze fresh lemon juice over the chicken while warm.
For the Pasta and Lemon Cream Sauce
- Fettuccine noodles
- 4 tbsp fresh lemon juice from 1 large lemon, divided
- 2 tbsp unsalted butter
- 2 garlic cloves, minced (or 1/2 tsp garlic powder)
- ¼ tsp onion powder
- 2 cups heavy whipping cream
- ½ tsp salt
- ⅓ cup parmesan cheese
- 1 tbsp parsley, optional for garnish
Directions:
Cook the Pasta:
Bring a large pot of water to boil and add noodles. Cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and lightly rinse the pasta to help keep the sauce creamy.
Make the Lemon Alfredo Sauce:
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and onion powder and sauté for about 1 minute until fragrant.
- Add the heavy cream and salt and bring to a gentle simmer, stirring frequently. Reduce the heat to low and slowly whisk in 2 tablespoons of fresh lemon juice.
- Add the parmesan cheese, remove from heat, and whisk until melted and smooth. Taste and add an extra pinch of salt if needed.
- Pour the sauce over the warm pasta and toss until evenly coated. Add reserved pasta water if you’d like to thin the sauce slightly.
- Top warm bowls of pasta with sliced crispy chicken, extra lemon juice, parsley, and freshly grated parmesan.
Enjoy!
This is one of those meals that feels both cozy and fresh at the same time, and the leftovers are just as good the next day.
