Crispy Parmesan Chicken with Creamy Lemon Pasta
This winning combo features golden crunchy chicken served over a rich and tangy lemon pasta sauce.
recipesbynani.comThis dish is a favorite in our house because it checks all the boxes for a perfect dinner. The chicken gets incredibly crispy thanks to a clever mayo coating and a cheesy parmesan crust, while the pasta brings a bright and velvety finish that balances everything out beautifully.
I love how this recipe feels special enough for guests but is simple enough to put together on a busy weeknight. If you have any leftover crispy parmesan bits from the baking sheet, do not throw them away, just sprinkle them right over your finished bowls for an extra bit of crunch.
🧺 Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 3/4 cup grated Parmesan cheese
- 1 1/2 cup panko bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/3 cup mayo
- Avocado oil spray
- 8 ounces pasta of your choice
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/2 tablespoon flour
- 1/2 cup water
- 1/2 teaspoon Better Than Bouillon chicken base
- 1 cup heavy cream
- Zest of half a lemon
- 1 tablespoon lemon juice
- Fresh basil ribbons for garnish
👩🍳Instructions
- 1
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- 2
Slice your chicken breasts into thin, flat cutlets to ensure they cook quickly and evenly.
- 3
Combine the Parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a shallow bowl.
- 4
Brush each chicken piece with a thin layer of mayo, then press them into the bread crumb mixture until well coated on both sides.
- 5
Place the chicken on your baking sheet, spray lightly with avocado oil, and bake for 13 to 15 minutes.
- 6
Turn on the broiler for 1 to 2 minutes per side to get the crust deep golden brown and ensure the internal temperature reaches 165 degrees.
- 7
While the chicken bakes, melt butter in a pan over medium heat and cook the garlic until fragrant.
- 8
Stir in the flour and cook for 2 minutes, then slowly whisk in the heavy cream, water, and bouillon base.
- 9
Simmer the sauce for 10 minutes until thick, then remove from heat and stir in the lemon juice and zest.
- 10
Boil your pasta according to the package instructions, drain it, and toss it directly into the creamy lemon sauce.
- 11
Serve the pasta in bowls topped with sliced crispy chicken and a sprinkle of fresh basil.
💡 Tips
Store any leftover chicken and pasta in separate airtight containers in the fridge for up to two days. Reheat the chicken in a toaster oven or air fryer to keep it crispy and add a splash of cream or water to the pasta if the sauce thickens too much while chilled.
Made this recipe? Let us know how it went.
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