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Crispy Parmesan Chicken with Creamy Lemon Pasta

Crispy Parmesan Chicken features a golden panko and Parmesan crust.Serve it over pasta tossed in a creamy garlic, lemon, and Parmesan-style sauce.Finish with fresh basil and lemon for a bright, comforting chicken dinner.
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Prep Time 20 minutes
Course Main Course
Cuisine Italian-American Inspired

Ingredients
  

Crispy Parmesan Chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • 3/4 cup grated Parmesan cheese
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/3 cup mayonnaise
  • Avocado oil spray

Creamy Lemon Pasta

  • 8 ounces pasta
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 1/2 tablespoon all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon halal-suitable chicken bouillon base
  • 1 cup heavy cream
  • Zest of 1/2 lemon
  • 1 tablespoon fresh lemon juice

For Garnish

  • Fresh basil leaves thinly sliced
  • Lemon wedges optional
  • Simple green salad optional for serving

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  • Slice the chicken breasts horizontally into thin, flat cutlets. Pat them thoroughly dry with paper towels.
  • In a shallow bowl, combine the Parmesan, panko breadcrumbs, Italian seasoning, paprika, garlic powder, and kosher salt.
  • Place the mayonnaise in a separate bowl. Brush each chicken cutlet with a thin layer of mayonnaise.
  • Press the Parmesan-panko mixture firmly over both sides of each chicken piece. Arrange the coated chicken on the prepared baking sheet.
  • Lightly spray the tops of the chicken with avocado oil.
  • Bake for 13–15 minutes, or until the chicken is golden and nearly cooked through.
  • Turn the broiler on and broil the chicken for 1–2 minutes. Carefully flip each piece and briefly broil the other side until deeply golden and crispy. The thickest part of the chicken should reach 165°F (74°C).
  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water.
  • To prepare the sauce, melt the butter in a large skillet over medium-low heat.
  • Add the minced garlic and sauté gently for 1–2 minutes until fragrant without letting it brown.
  • Sprinkle in the flour and cook, stirring constantly, for another 1–2 minutes.
  • Gradually whisk in the water, chicken bouillon base, and heavy cream.
  • Simmer gently for about 8–10 minutes, stirring regularly, until the sauce thickens enough to lightly coat the back of a spoon.
  • Remove the sauce from direct heat. Stir in the fresh lemon zest and lemon juice.
  • Add the drained pasta to the creamy sauce and toss until thoroughly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
  • Slice the Crispy Parmesan Chicken with Creamy Lemon Pasta chicken cutlets into strips.
  • Divide the creamy lemon pasta between shallow bowls and arrange the crispy chicken over the top.
  • Finish with fresh basil, additional Parmesan, crispy breadcrumb pieces from the baking sheet, or lemon wedges as desired. Serve immediately.

Notes

Mafalda, fettuccine, linguine, penne, or another pasta that holds creamy sauce well can be used.
If the lemon cream sauce becomes too thick while sitting, stir in reserved pasta water a tablespoon or two at a time until it becomes silky again.
For additional vegetables, serve the pasta with roasted broccoli, asparagus, green beans, or a crisp green salad.