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

Lemon Alfredo Pasta with Crispy Chicken

A bright, creamy lemon alfredo tossed with fettuccine and topped with air-fried breaded chicken. Comforting but fresh, perfect for a cozy dinner.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

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
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• Fresh lemon juice

For the Pasta and Lemon Cream Sauce

• 12 oz fettuccine noodles
• 4 tbsp fresh lemon juice from 1 large lemon, divided
• 2 tbsp unsalted butter
• 2 cloves garlic minced (or 1/2 tsp garlic powder)
• 1/4 tsp onion powder
• 2 cups heavy whipping cream
• 1/2 tsp salt
• 1/3 cup parmesan cheese
• 1 tbsp parsley optional, for garnish

Method

 

For the Chicken

1. Whisk together the egg and milk in a shallow bowl.
2. In a separate dish, mix the panko breadcrumbs, salt, oregano, garlic powder, and pepper.
3. Dip each piece of chicken into the egg mixture, then coat in the breadcrumb mixture.
4. Place the chicken in the air fryer and spray with cooking spray. Cook at 390°F for about 7 minutes. Flip, spray the other side, and cook another 6 to 7 minutes, or until the internal temperature reaches 165°F.
5. Remove and place on a cutting board. Squeeze fresh lemon juice over the chicken while warm.

For the Pasta and Lemon Cream Sauce

1. Bring a large pot of water to a boil and cook the noodles until al dente. Reserve 1/2 cup pasta water, then drain and lightly rinse to keep the sauce creamy.
2. In a medium saucepan over medium heat, melt the butter. Add the garlic and onion powder and sauté about 1 minute until fragrant.
3. Add the heavy cream and salt and bring to a gentle simmer, stirring frequently. Reduce heat to low and slowly whisk in 2 tablespoons of the lemon juice.
4. Add the parmesan, remove from heat, and whisk until melted and smooth. Taste and add a pinch more salt if needed.
5. Pour the sauce over the warm pasta and toss until evenly coated, adding reserved pasta water to thin if desired.
6. Top warm bowls 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.