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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! 

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta in a metal frying pan.

 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.

Promise me ONE thing. You will make this recipe this week!

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta in a metal frying pan.

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.

Creamy Lemon Garlic Pasta with a set of tongs.

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.

Close up photo of Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta in a metal frying pan.

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!

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta on a white plate with fresh sliced lemons on the side.

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Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

5 from 7 votes
By: Alyssa Rivers
Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings


Creamy Lemon Garlic Pasta:


  • In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
  • Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
  • Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
  • Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.


Alyssa Also Recommends:
Want to make this even easier? Here are a few products that I LOVE:
•The Recipe Critic Whisk
•Microplane Grater
•Staub Cast Iron Skillet


Calories: 661kcalCarbohydrates: 61gProtein: 21gFat: 37gSaturated Fat: 22gCholesterol: 108mgSodium: 1039mgPotassium: 224mgFiber: 3gSugar: 3gVitamin A: 1207IUVitamin C: 1mgCalcium: 341mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. Made it tonight and it was delish! Only thing I did wrong was use regular spaghetti noodles. IT was still good but dry because the noodles. The chicken was great

  2. When you say sliced in half, do you mean cut into two peices or sliced horizontally to make it thinner? This looks so yummy! Making asap!

    1. I ended up buying thin chicken breasts that were already cut horizontally and they worked perfectly!

  3. I made this last night and it was very yummy. The chicken was very easy to make and stayed moist. Loved the citrus flavor in the pasta sauce. My family gave it a “thumbs up”.
    I had to make a couple of substitutions because I didn’t have the exact ingredients. I used lime juice (2 TBLS) instead of lemon juice and I used a mixture of parmesan & monterey jack cheese in the pasta sauce.

  4. Sounds and looks absolutely delight! Making it tonight for the first time! If I wanted to cook the chicken in vegetable oil or olive oil instead of butter, how many tablespoons of oil would be equivalent?

  5. Very good and easy to make. I can be picky about chicken coatings, but loved this! I bet it would be good with shrimp too. Thanks for the recipe!

  6. I made this for dinner tonight. The sauce was very tasty but there was not enough, so noodle dried out pretty quickly. The breading on the chicken was great, but I will not cook it in butter next time. I like to mix vegetable oil and butter to get the chicken real crispy. I love trying new recipes.

      1. The parmesan is for the chicken as well as the creamy garlic sauce. Hope that helps clarify for you! XOXO

  7. This is delicious. I cooked the chicken and kept it warm while making the sauce in the same skillet. One less pan to wash. We will be eating this often.

    1. Saw this on a different meal I was originally going to make. I’m so happy I made this instead! It was delicious!

  8. Oh my. This was absolutely delicious, Even sliced in half my chicken breasts were pretty large so I added a little extra of the chicken coating ingredients to my bowl. I also doubled the pasta and sauce recipe to make a full box of spaghetti and cooked my chicken in olive oil instead of butter. It was to die for! Thank you so much for sharing.

  9. I’ve made this twice now. Delicious. But you’re doing everything at the same time in different pots. One for the pasta, another for the chicken, another for the sauce. Plus one for a side vegetable. I felt I needed a helper. Everything is easy just all last minute.

    1. Use the same pan you cooked your chicken in for the sauce. One less pan plus you get all the flavor from the cooked chicken!