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Crispy parmesan chicken slices over creamy lemon pasta with basil garnish

Crispy Parmesan Chicken with Creamy Lemon Pasta and Basil

Crispy Parmesan Chicken with Creamy Lemon Pasta combines a crunchy golden crust with silky lemon cream pasta and fresh basil flavor. This comforting dinner is perfect for weeknight meals when you want a satisfying balance of textures.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 954
Ingredients Method Notes

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 oz / 225 g pasta
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 tablespoon flour
  • 1/2 cup water
  • 1/2 teaspoon chicken base
  • 1 cup heavy cream
  • zest of half of a lemon
  • 1 tablespoon lemon juice
Garnish and Serving
  • fresh basil leaves, cut into fine ribbons
  • an easy green salad for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Slice each chicken breast into thin, flat pieces rather than small chunks. Pat the chicken dry if needed.
  3. Combine the Parmesan cheese, panko bread crumbs, Italian seasoning, paprika, garlic powder, and salt in a bowl.
  4. Spread mayo over each chicken piece in a thin layer, then coat both sides with the Parmesan panko mixture, pressing the crumbs firmly into place. Spray the top side with avocado oil spray.
Baking
  1. Arrange the coated chicken on the prepared baking sheet and bake for 13-15 minutes, until the crust is golden.
  2. Broil the chicken for 1-2 minutes, then carefully flip each piece with tongs and broil the other side until crisp and the chicken reaches an internal temperature of 165°F (74°C).
Creamy Lemon Pasta Sauce
  1. Melt the butter over medium-low heat. Add the garlic and cook for 2-3 minutes.
  2. Stir in the flour and cook for another 2-3 minutes until the mixture bubbles and becomes slightly foamy.
  3. Add the cream, water, and chicken base. Simmer for about 10 minutes until the sauce thickens and coats the back of a spoon.
  4. Remove the sauce from the heat and mix in the lemon zest and lemon juice.
Assembly
  1. Cook the pasta according to package directions, reserving some pasta water before draining.
  2. Add the pasta to the sauce and toss to coat, adding reserved pasta water as needed.
  3. Slice the crispy chicken into strips. Place the pasta in shallow bowls, top with chicken slices, and finish with basil ribbons.

Notes

Slice the chicken into thin pieces before coating to help the crust cook evenly and maintain its crisp texture.