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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.
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
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!
I was wondering the same thing!
I ended up buying thin chicken breasts that were already cut horizontally and they worked perfectly!
Excellent. Love chicken
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.
Loved this meal. We’re going to eat this at least once a month.
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?
I would use 2 Tablespoons. 🙂
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!
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.
Why is grated parmesan on ther 2xs???
The parmesan is for the chicken as well as the creamy garlic sauce. Hope that helps clarify for you! XOXO
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.
Saw this on a different meal I was originally going to make. I’m so happy I made this instead! It was delicious!
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.
I made this tonight …. And it was sooooo delicious!!!
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.
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!
So easy and yummy! I added capers at the end.
Deborah Markland that sounds yummy I might have to steal your idea.
oh this looks so good!
Love it!!! Looks amazing!!
Just decided I’m making this tonight, so excited!
XO
-Elizabeth
http://www.elizabethmaycelovelifebeauty.com