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Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
My baby is turning two in just a few months. I am seriously crying big ugly tears over it! ? We all absolutely adore her and she is so much fun. Every month that she grows I want time to stop because she says the cutest little things. We chase her around the house and she runs as fast as her little legs can go and says, “Wun! Get you!”. It has been so much fun watching her grow! Since the weather is warming up we spend every sunny day at our park around the corner. We have such a blast with her everyday.
As it starts to get warm outside and spring is almost here, I love to create lemon-inspired recipes. Like my lemon chicken casserole and creamy lemon orzo.
Promise me ONE thing. You will make this recipe this week!
Lets break this meal down for you. It starts with this amazing and crispy pan fried chicken. The crust is so crispy and the parmesan flavor is incredible. You cut into the chicken and it is so tender and juicy!
But then there is the creamy lemon garlic pasta. OH MY GOSH.
This pasta only requires a few ingredients and it is creamy and amazing. It has just enough lemon to add a tangy flavor to the creamy pasta and it is perfect.
I could not BELIEVE how good this entire meal came together. The crispiness of the chicken and the creamy lemon garlic pasta! We all devoured this meal and couldn’t eat it fast enough.
The great thing about this meal is that it is ready in about 30 minutes. It is quick and easy and full of incredible flavor!
Trust me on this one! You have got to make it! It is a meal that your family is going to rave about!
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Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta
Equipment
- 1 14-inch skillet
Ingredients
- 4 chicken cutlets about 1 pound chicken breasts sliced thin
- 6 tablespoons unsalted butter divided
- ½ cup Italian breadcrumbs
- ½ cup freshly grated parmesan cheese
- ¼ cup all-purpose flour
Creamy Lemon Garlic Pasta
- 8 ounces spaghetti or other thin pasta
- ½ cup heavy whipping cream
- ½ cup freshly grated parmesan cheese
- 2-3 teaspoons lemon zest the zest of 1 lemon
- 2-3 tablespoons fresh lemon juice the juice of 1 lemon
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3-4 tablespoons pasta water more as needed
- chopped fresh parsley for garnish
Instructions
- Melt 4 tablespoons of the 6 tablespoons unsalted butter in a shallow dish. In a separate dish, mix ½ cup Italian breadcrumbs, ½ cup freshly grated parmesan cheese, and ¼ cup all-purpose flour.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Dip 4 chicken cutlets first in the melted butter until fully coated, then in the breadcrumb mixture, pressing the coating onto each cutlet until they are evenly coated.
- Cook the chicken in the pre-heated skillet for 3-4 minutes on each side until the outsides are crispy and the chicken is cooked to 165 degrees Fahrenheit. Remove them from the skillet and place them on a wire rack to drain.
Creamy Lemon Garlic Pasta
- Meanwhile, cook 8 ounces spaghetti according to the package directions. Reserve some of the pasta water before draining the pasta. Set aside.
- Heat a medium skillet over medium-high heat and add ½ cup heavy whipping cream, ½ cup freshly grated parmesan cheese, 2-3 teaspoons lemon zest, 2-3 tablespoons fresh lemon juice, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Whisk the sauce ingredients together and cook until the sauce starts to thicken, about 2-3 minutes. Whisk in 3-4 tablespoons pasta water to help the sauce loosen and smooth out, adding more 1 teaspoon at a time until the sauce is your desired consistency (but keep in mind it will thicken again as it sits.)
- Remove the sauce from the heat and add the cooked pasta. Toss the pasta in the sauce until well coated, slice the chicken, and serve it on top. Garnish with chopped fresh parsley and additional lemon zest and parmesan cheese, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have never left a comment on a recipe before, however this was too darn good to go unnoticed. This will be added to a regular rotation. I used cavatappi noodles, and ran out of grated Parmesan and used shredded. My household is pretty picky, but this was a winner. Absolutely delish! Thank you.
Thank you so much!!! I appreciate your comment and am also so glad to hear that you loved the recipe!
Made this tonight for my boyfriend and I after craving a lemony pasta for ages, and it did not disappoint! I did have to use some substitutions (panko I seasoned instead of italian breadcrumbs & eggs instead of butter for the chicken as the breading wasnt sticking for me), but it still turned out fantastic!! I’m adding this to my regular recipes!!