{"id":434,"date":"2026-08-03T00:42:53","date_gmt":"2026-08-03T00:42:53","guid":{"rendered":"https:\/\/test3.cryptofinancewire.com\/index.php\/2026\/08\/03\/crispy-parmesan-chicken-with-creamy-lemon-pasta-recipe-8\/"},"modified":"2026-08-03T00:42:53","modified_gmt":"2026-08-03T00:42:53","slug":"crispy-parmesan-chicken-with-creamy-lemon-pasta-recipe-8","status":"publish","type":"post","link":"https:\/\/test3.cryptofinancewire.com\/index.php\/uncategorized\/crispy-parmesan-chicken-with-creamy-lemon-pasta-recipe-8\/cryptofi_admin_test3\/","title":{"rendered":"Crispy Parmesan Chicken with Creamy Lemon Pasta Recipe"},"content":{"rendered":"<h2>Why This Recipe Is Everything<\/h2>\n<p>Golden, crunchy Parmesan chicken served over creamy, luscious lemony pasta is the dinner combination Lindsay, the creator of Pinch of Yum, calls the combination of her dreams. When dinner gets boring, she makes crispy chicken\u2014and everyone in her house loves it every single time. This version, she says, might be the most delicious she has ever made. The flavor is locked in thanks to Parmesan and, don&#8217;t be mad, mayo. One bite and she thought: yeah. There it is. That juicy, umami, crispy golden flavor.<\/p>\n<p>The mayo coating is easiest to work with when brushed on, with the panko crumbles spooned on top right on the sheet pan\u2014low lift, high reward. The combination of golden crispy chicken with creamy, luscious lemony pasta? Get out. It was glorious\u201410\/10! Fresh basil and lemon zest on top, served with green beans or salad? 10\/10! Lindsay&#8217;s family completely devoured this dinner and went back for seconds on everything. Even her five-year-old pickiest eater sang the praises of the chicken\u2014then decided to dip it in soy sauce. Kids are really something. Lindsay says it&#8217;s the best feeling ever and hopes everyone loves it.<\/p>\n<h2>Recipe at a Glance<\/h2>\n<ul>\n<li>Total Time: 40 minutes<\/li>\n<li>Prep Time: 20 minutes<\/li>\n<li>Cook Time: 20 minutes<\/li>\n<li>Yield: 4 servings<\/li>\n<li>Rating: 4.5 stars from 14 reviews<\/li>\n<li>Category: Dinner<\/li>\n<li>Method: Boiling, Frying<\/li>\n<li>Cuisine: Italian<\/li>\n<li>Published: July 22, 2026<\/li>\n<li>Keywords: lemon pasta, creamy pasta, pasta dinner, chicken cutlets, crispy chicken<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<h3>Crispy Parmesan Chicken<\/h3>\n<ul>\n<li>1 1\/2 pounds boneless skinless chicken breasts<\/li>\n<li>3\/4 cup grated Parmesan cheese<\/li>\n<li>1 1\/2 cups panko bread crumbs<\/li>\n<li>1 teaspoon Italian seasoning<\/li>\n<li>1 teaspoon paprika<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<li>1\/3 cup mayo<\/li>\n<li>Avocado oil spray<\/li>\n<\/ul>\n<h3>Creamy Lemon Pasta<\/h3>\n<ul>\n<li>8 ounces pasta (Lindsay loves mafalda for this, about half the box)<\/li>\n<li>2 tablespoons butter<\/li>\n<li>1 clove garlic, minced<\/li>\n<li>1\/2 tablespoon flour<\/li>\n<li>1\/2 cup water<\/li>\n<li>1\/2 teaspoon Better Than Bouillon chicken base<\/li>\n<li>1 cup heavy cream<\/li>\n<li>Zest of half a lemon<\/li>\n<li>1 tablespoon lemon juice (half a lemon)<\/li>\n<\/ul>\n<h3>For Garnish<\/h3>\n<ul>\n<li>A handful of fresh basil leaves, cut into fine ribbons<\/li>\n<li>A lemon wedge for serving<\/li>\n<\/ul>\n<h2>Step-by-Step Instructions<\/h2>\n<p>The recipe includes a Cook Mode to prevent your screen from going dark.<\/p>\n<h3>Prep the Chicken<\/h3>\n<ul>\n<li>Preheat the oven to 425 degrees and line a baking sheet with parchment.<\/li>\n<li>Cut each chicken breast into thin, flat pieces\u2014not bite-sized, but something that looks like a thin chicken breast. For example, if a one-pound package gives two chicken breasts, 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.<\/li>\n<li>Mix the Parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.<\/li>\n<li>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, pressing firmly to adhere the crumbs. Carefully flip and repeat on the other side. Spray the top side with avocado oil spray until coated. Some crumbles will remain on the baking sheet\u2014that&#8217;s fine.<\/li>\n<\/ul>\n<h3>Bake the Chicken<\/h3>\n<ul>\n<li>Bake for 13-15 minutes, or until the chicken looks golden.<\/li>\n<li>Turn on the broiler; broil for 1-2 minutes.<\/li>\n<li>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.<\/li>\n<\/ul>\n<h3>Make the Creamy Lemon Sauce<\/h3>\n<ul>\n<li>Melt butter over medium low heat. Add garlic; saut\u00e9 for 2-3 minutes.<\/li>\n<li>Add flour; saut\u00e9 for another 2-3 minutes. It will bubble and get a bit foamy.<\/li>\n<li>Add cream, water, and Better Than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon.<\/li>\n<li>Remove the sauce from heat to cool slightly. Stir in the lemon zest and lemon juice.<\/li>\n<\/ul>\n<h3>Cook the Pasta and Serve<\/h3>\n<ul>\n<li>Cook pasta according to package directions. When draining, reserve a bit of pasta water.<\/li>\n<li>Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.<\/li>\n<li>Slice the crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons.<\/li>\n<li>Optional: grab the extra crumbles from the sheet pan and sprinkle them on top, and serve with a lemon wedge. OOOOH BABY!<\/li>\n<\/ul>\n<h2>What Readers Are Saying<\/h2>\n<p>This recipe has 40 comments and a 4.5-star rating from 14 reviews. At the end of the post, Lindsay says: Did you make this recipe? I love hearing from you! Leave a comment or rating below!<\/p>\n<ul>\n<li><strong>Donna:<\/strong> What can I substitute the heavy cream for?<\/li>\n<li><strong>Jill Curry:<\/strong> I would consider using evaporated milk\u2026that is often my go-to for heavy cream substitute. However, I am not the creator of the recipe, so maybe Lindsay has a better idea.<\/li>\n<li><strong>Gretchen Garnett:<\/strong> I was wondering this too, I might try subbing cashew cream, that has worked well for me in other recipes.<\/li>\n<li><strong>Rebecca:<\/strong> \u2665\ufe0f Lindsay, I love your recipes! I can&#8217;t wait to try this one!<\/li>\n<li><strong>Cheryl:<\/strong> Where can I find the video to see how exactly you cut the chicken for this recipe crispy parm chicken?<\/li>\n<li><strong>Linda:<\/strong> Wegmans grocery stores sell thinly sliced chicken breast. I&#8217;d imagine other grocery chains do too. Much easier than slicing it yourself.<\/li>\n<li><strong>Liza M:<\/strong> They serve a dish just like this at Bar Italia in Lakewood, Ohio (malfadine and all!) I was just thinking that I need to recreate at home.. and voila!<\/li>\n<li><strong>Sarah:<\/strong> I&#8217;m not able to find the video on how to cut the chicken. I think I understand what to do here but would love to see it!<\/li>\n<li><strong>Joaney:<\/strong> I modified this recipe to be gluten free, and the family LOVED everything about it! 5 STARS all the way! <em>Author reply: Oh, awesome!<\/em><\/li>\n<li><strong>Allison Nelson:<\/strong> Made this tonight and it was a HIT with the whole family! My pickiest eater declared that it was delicious! <em>Author reply: We love a family win!<\/em><\/li>\n<li><strong>Yolanda Chang:<\/strong> This recipe was a miss for me. I&#8217;ve tried the mayo breaded and baked method twice now with two different recipes and both times it&#8217;s been disappointing. Maybe I&#8217;m not pressing hard enough to adhere the crumbs? But I blot the chicken dry, put a fairly thin layer of mayo, and press the crumbs in but it slides off in the oven when flipping. It&#8217;s also not super crispy while the chicken is also overcooked. To be honest, I don&#8217;t think it ultimately saves much time compared to a traditional breading method, but it&#8217;s possible that this is user error. The pasta part is really good though, you can&#8217;t really go wrong with heavy cream+garlic+lemon!<\/li>\n<li><strong>Becca:<\/strong> This was DIVINE! I knew I was going to make it the minute it popped into my inbox this morning. I&#8217;ve made a million Pinch of Yum recipes but decided I had to comment on this one because it&#8217;s very important you MAKE THIS MEAL! My whole family, who can never agree on a meal, devoured it in its entirety! So good exactly as written. <em>Author reply: So glad you enjoyed it, Becca!<\/em><\/li>\n<li><strong>Cara:<\/strong> I made this last night \u2013 so good! Though on the 2nd broil, the breadcrumbs started to burn. Any ideas? My oven does suck so it could just be that. Also curious about heavy cream alternatives\u2026<\/li>\n<li><strong>Wensy:<\/strong> Have you tried doing this chicken in the air fryer?<\/li>\n<li><strong>Terry G:<\/strong> Can I make this in the air fryer? I use another of your recipes with nearly the same chicken and it doesn&#8217;t get crispy enough. Thanks!<\/li>\n<li><strong>Liz:<\/strong> Just made this for dinner. So good. We loved it. <em>Author reply: Yay, thanks for making the recipe!<\/em><\/li>\n<li><strong>Lisa:<\/strong> Can the chicken be made in an air fryer?<\/li>\n<li><strong>Haley:<\/strong> This recipe was delicious! I added parmesan to the sauce as well, which we really enjoyed. The whole family loved it and we look forward to making it again! It was easy and quick enough to keep on the week night rotation while also feeling a bit fancy! <em>Author reply: So glad you enjoyed it!<\/em><\/li>\n<li><strong>Alicia:<\/strong> This is so yum! The whole family gobbled this up. I used reduced fat milk instead of cream for a lighter sauce, turned out great.<\/li>\n<li><strong>Sarah:<\/strong> This was really good! Will make again.<\/li>\n<li><strong>Andi Guy:<\/strong> This was SO good! The chicken especially is amazing \u2013 we would make that alone going forward. I struggled to get the sauce to thicken, so we ended up having to add a little cornstarch to help. But once we did, it was yummy.<\/li>\n<li><strong>Jill:<\/strong> The chicken and pasta had good flavor, but the chicken never got remotely crispy. That was the draw of this recipe for me and I was bummed that it didn&#8217;t work out. We put some in the air fryer afterwards and tried to get it all of the way there, but it didn&#8217;t quite work.<\/li>\n<li><strong>Karen:<\/strong> Dang this is so amazing! It&#8217;s way too hot for being outside and I had this saved so I went for it. Super easy, comes together nicely and is full of flavor. Going on high rotation for sure. Yum!<\/li>\n<li><strong>Theresa Jensen:<\/strong> Hi! I made this chicken last night and my kids and family LOVED it. But how do you keep the underside crispy? I followed directions exactly, but when I took the chicken out of the oven after broiling both sides, the coating was moist from chicken juices. Do you have a trick? Still was TASTY!<\/li>\n<li><strong>Sarah:<\/strong> SO GOOD. For anyone looking to lighten it, I used light mayo and unsweetened soy milk for the cream and it was still a DREAM. I added cornstarch to the sauce before the lemon juice just because of my soy milk swap. My kids loved the chicken and they hate all chicken not nugget-ed by a factory.<\/li>\n<li><strong>Anne:<\/strong> I made this last week and it was fabulous! I can&#8217;t recommend it highly enough. I&#8217;d suggest you double the sauce\u2014it&#8217;s SO yummy. I also made it with tenders since that was all I had\u2014just amazing!<\/li>\n<li><strong>Annie Charters:<\/strong> Made this for my family tonight and it was a huge hit! My 17yo had 4 pieces of chicken \ud83d\ude02<\/li>\n<li><strong>Dee:<\/strong> This was soooo delicious, however, I need help to make sure the panko crumbs don&#8217;t stick to the parchment paper, and pull off the chicken when I turn them. Any\/all tips welcome.<\/li>\n<\/ul>\n<h2>About the Author and Pinch of Yum<\/h2>\n<p>This recipe comes from Lindsay, creator of Pinch of Yum. A former 4th grade teacher, Lindsay now makes and writes about food online full time. She and her husband Bjork live in Minnesota. Her favorite things include her camera, lake days, and dark chocolate. Did you make a recipe? Tag Pinch of Yum on Instagram so they can find you.<\/p>\n<p>Pinch of Yum offers a free eCookbook with the blog&#8217;s top 25 recipes when readers sign up for email updates. Follow the 10-year journey to blogging full-time, and get all the food, right to your inbox\u2014plus a free eCookbook. More creamy pastas to love are featured throughout the blog. \u00a9 2026 Pinch of Yum. All Rights Reserved. A Raptive Partner Site.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This crispy Parmesan chicken atop creamy lemon pasta is a golden, luscious 40-minute dinner. 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