Crispy Parmesan Chicken with Creamy Lemon Pasta

Crispy golden parmesan chicken atop creamy, luscious, lemony pasta! This combo is everything!

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! It 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 Details

Author: Lindsay | Total Time: 40 minutes | Yield: 4 servings | Rating: 4.6 from 13 reviews

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 recommended, 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
lemon wedges for serving

Instructions

Prep the Chicken: Preheat oven to 425°F. Line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (not bite-sized but resembling thin chicken breasts). For example, if a one-pound package gives two chicken breasts, cut each into 3-4 thin pieces. Thin chicken is essential! Pat dry if moist.

Prep Topping: Mix Parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.

Coat the Chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece. Press firmly to adhere. Carefully flip and repeat on the other side. Spray the top side with avocado oil spray. (Some crumbles may remain on the sheet pan—that’s fine.)

Bake the Chicken: Bake for 13-15 minutes until golden. Turn on broiler; broil for 1-2 minutes. Flip chicken using tongs and broil the back side until very golden and crispy, and internal temperature reaches 165°F.

Make the Lemon Sauce: Melt butter over medium-low heat. Add garlic; sauté 2-3 minutes. Add flour; sauté another 2-3 minutes until bubbly and foamy.

Finish Sauce: Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until thickened and clings to the back of a spoon. Remove from heat to cool slightly. Stir in lemon zest and juice.

Cook the Pasta: Cook pasta according to package directions. Reserve a bit of pasta water when draining. Add pasta to sauce and toss. Add reserved pasta water as needed.

Serve: Slice crispy chicken into strips. Scoop hot saucy pasta into shallow bowls, top with chicken slices, finish with basil ribbons. Optionally, sprinkle extra crumbles from the sheet pan and serve with lemon wedge.

Notes