The Combination Of My Dreams!
Every time I get bored with dinner, I make crispy chicken. Everyone in our house loves crispy chicken every single time. And this crispy chicken? I think it might be the most delicious I’ve ever made. The flavor is locked in thanks to the Parmesan and (don’t be mad) the mayo. One bite and I was like, yeah. There it is. That juicy, umami, crispy golden flavor.
I find the mayo coating is actually easiest to work with if you brush it on, and then just spoon the crumbles on top, so everything happens right on the sheet pan. Low lift, high reward!
The combination of the golden crispy chicken, with the creamy, luscious lemony pasta? Get out. It was glorious. Fresh basil and lemon zest on top? Served with green beans or salad? 10/10!
All family members completely devoured this and went back for seconds on everything. Even my pickiest eater was singing the praises of the chicken. (She’s five and she decided to dip it in soy sauce? I don’t know. Kids are really something.)
Best feeling ever. Hope you guys love it!
Recipe at a Glance
This is a 40-minute dinner that serves 4. It has earned a 4.5-star rating from 14 reviews, and it falls into the Italian-inspired dinner category, using boiling and frying methods.
- Total Time: 40 minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Yield: 4 servings
- Cuisine: Italian
- Category: Dinner
- Method: Boiling, Frying
- Published: July 22, 2026
Ingredients
Crispy Parmesan Chicken
- 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
Creamy Lemon Pasta
- 8 ounces pasta (mafalda is great here, about half the box)
- 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 of a lemon
- 1 tablespoon lemon juice (half a lemon)
For Garnish
- a handful of fresh basil leaves, cut into fine ribbons
- a lemon wedge for serving
How to Make Crispy Parmesan Chicken with Creamy Lemon Pasta
Prep the Chicken
Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces — not bite-sized, but something that looks like a thin chicken breast. For example, if a one-pound package gives you two chicken breasts, you might cut each breast into 3-4 thin pieces. Thin chicken is essential — and delicious! Pat the chicken breasts dry if they have a lot of moisture on them.
Coat the Chicken
Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl. Place mayo in a separate bowl. Brush each chicken piece with a thin layer of mayo, then spoon the panko mixture evenly over each piece. Press firmly to adhere the crumbs, getting the chicken as well-coated as you can. Carefully flip the pieces over and repeat on the other side. Finally, spray the top side with avocado oil spray until coated. You will have some crumbles remaining on the baking sheet — that’s fine.
Bake and Broil
Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler and broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temperature of 165 degrees.
Make the Lemon Sauce
Melt butter over medium low heat. Add garlic and sauté for 2-3 minutes. Add flour and sauté for another 2-3 minutes — it will bubble and get a bit foamy. Add cream, water, and Better than Bouillon, then simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly, then stir in the lemon zest and lemon juice.
Cook the Pasta and Assemble
Cook the pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine, adding reserved pasta water as needed. To serve, slice your crispy chicken into strips, scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with basil ribbons. You can also grab the extra crumbles from the sheet pan and sprinkle them on top, then serve with a lemon wedge.
Reader Tips, Substitutions, and Feedback
Substitutions for Heavy Cream
Several readers asked about swapping out the heavy cream. Jill Curry suggests evaporated milk as a go-to substitute. Gretchen Garnett has had success with cashew cream. Sarah lightened the dish using light mayo and unsweetened soy milk in place of cream, adding a little cornstarch to the sauce before the lemon juice to help it thicken. Another reader used reduced fat milk instead of cream and loved the result.
Gluten-Free and Shortcut Ideas
Joaney modified the recipe to be gluten-free and reported that the family loved everything about it. Anne doubled the sauce because it’s so yummy and used chicken tenders when that’s all she had, with amazing results. If you’re short on time, Wegmans sells thinly sliced chicken breast, and other grocery chains likely do too, which saves you the slicing step.
Common Troubleshooting
Some readers shared tips for perfecting the dish: Andi Guy added a little cornstarch to help the sauce thicken. Cara noticed the breadcrumbs started to burn on the second broil and wondered if it was her oven. Theresa Jensen asked how to keep the underside crispy after baking, noting the coating was moist from chicken juices. Dee asked how to keep panko crumbs from sticking to parchment paper and pulling off the chicken when turning. Yolanda Chang was disappointed that the chicken wasn’t crispy for her, but noted the pasta part is really good “you can’t really go wrong with heavy cream + garlic + lemon.” Multiple readers also asked about making the chicken in an air fryer, though the original recipe doesn’t include air-fryer instructions.
More Love From Home Cooks
The recipe has earned 39 comments, with many readers sharing welcome tweaks and rave reviews. Reviewers consistently called this a family win. Allison Nelson’s pickiest eater declared it delicious; Becca said the whole family, who can never agree on a meal, devoured it in its entirety; Annie Charters’ 17-year-old ate four pieces of chicken; and Liza M spotted a similar dish (malfadine and all) at Bar Italia in Lakewood, Ohio. Whether you make it exactly as written or adapt it, this crispy Parmesan chicken over creamy lemon pasta is a dinner worth repeating.
More Creamy Pastas To Love
Filed under: July 22, 2026. If this recipe is your kind of comfort food, there are more creamy pastas to discover on Pinch of Yum. Did you make this recipe? Leave a comment or rating below — I love hearing from you!
Meet Lindsay
Nice to meet you! I’m Lindsay and I love food. I used to be a teacher — a former 4th grade teacher — and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here. My husband Bjork and I live in Minnesota, and my favorite things include my camera, lake days, and dark chocolate.