This dish is one of those weeknight winners that looks and tastes like something special but comes together without drama. Golden, crunchy chicken cutlets sit on a bed of silky lemon-garlic pasta — bright, tangy, and rich without feeling heavy. It’s a nice balance of textures and flavors that hits quickly and reliably.

I like to make the chicken while the pasta cooks so everything is warm and ready at the same time. The breadcrumb-parmesan crust gives you that satisfying crunch while the simple cream-and-lemon sauce coats the spaghetti in a glossy, tangy blanket. Little bits of reserved pasta water are the secret to getting the sauce to cling to the noodles without turning gluey.

This recipe fits into busy evenings, date nights, or a favorite-dinner rotation. Read through the shopping list and method, set up your equipment, and follow the steps — timing is forgiving, and the rewards are immediate.

Shopping List

4 chicken cutlets — about 1 pound chicken breasts sliced thin; thin slices cook quickly and stay tender.
6 tablespoons unsalted butter — divided; used for coating the cutlets and frying.
½ cup Italian breadcrumbs — provides the crispy outer crust.
½ cup freshly grated parmesan cheese — for the crust; adds nutty, salty flavor.
¼ cup all-purpose flour — helps the breadcrumb mix cling and absorb moisture.
8 ounces spaghetti — or other thin pasta; the sauce clings nicely to strand pasta.
½ cup heavy whipping cream — base for the creamy lemon sauce.
½ cup freshly grated parmesan cheese — for the sauce; melts into a smooth finish.
2–3 teaspoons lemon zest — the zest of 1 lemon; brightens the cream.
2–3 tablespoons fresh lemon juice — the juice of 1 lemon; gives acidity and lift.
1 teaspoon garlic powder — adds gentle garlic flavor to the sauce.
½ teaspoon salt — seasons the sauce and the overall dish.
¼ teaspoon ground black pepper — subtle peppery note.
3–4 tablespoons pasta water — reserved from cooking the pasta; used to loosen and marry the sauce to the noodles.
chopped fresh parsley — for garnish and a fresh herbal finish.

Method: Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Measure and prepare coatings: In a shallow dish, melt 4 tablespoons of the 6 tablespoons unsalted butter (microwave briefly or melt in a small saucepan). In a separate shallow bowl, combine ½ cup Italian breadcrumbs, ½ cup freshly grated parmesan cheese, and ¼ cup all-purpose flour; mix well.
Warm a large skillet over medium heat and add the remaining 2 tablespoons unsalted butter. Keep the butter hot but not smoking.
Coat the chicken: Dip each of the 4 chicken cutlets first into the melted 4 tablespoons of butter, coating both sides, then press each cutlet into the breadcrumb mixture so both sides are evenly coated. Repeat for all cutlets.
Cook the chicken: Add the coated cutlets to the hot skillet (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until the crust is golden and the internal temperature reaches 165°F. Transfer cooked cutlets to a wire rack or plate to drain and keep warm.
While the chicken cooks, bring a large pot of water to a boil and cook 8 ounces spaghetti according to package directions. Before draining, reserve 3–4 tablespoons of the pasta water, then drain the pasta and set it aside.
Make the sauce: Heat a medium skillet over medium heat. 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 constantly until the cheese melts and the sauce begins to thicken, about 2–3 minutes.
Thin and finish the sauce: Whisk in 3–4 tablespoons reserved pasta water to loosen the sauce. If the sauce is still too thick, add additional reserved pasta water 1 teaspoon at a time until you reach the desired consistency (the sauce will thicken slightly as it cools).
Combine pasta and sauce: Remove the skillet from the heat, add the drained spaghetti to the sauce, and toss until the pasta is evenly coated.
Serve: Slice the cooked chicken cutlets, place the sauced pasta on plates, and arrange the sliced chicken on top. Garnish with chopped fresh parsley and additional lemon zest or parmesan if desired.

Why This Recipe Works

The formula here is straightforward and reliable: a buttery breadcrumb-parmesan crust for texture, and a cream-and-lemon sauce for contrast. The crust gets crisp in a hot skillet with just enough butter; frying in small batches preserves pan temperature and prevents sogginess. Parmesan in the crumb mix contributes both flavor and crunch — it browns nicely and complements the pasta cheese.

The pasta sauce is intentionally simple: heavy cream and parmesan create the emulsion, while lemon zest and juice cut through the richness for balance. Garlic powder is used in the sauce to keep it smooth and predictable — no raw garlic bits to brown or burn. Reserved pasta water contains starch, which helps the sauce cling to the noodles for even coating.

Allergy-Friendly Substitutes

Gluten-free: Use a 1:1 gluten-free flour for the ¼ cup all-purpose flour and gluten-free breadcrumbs in place of Italian breadcrumbs. Use gluten-free pasta for the 8 ounces spaghetti.
Dairy-free: Replace the 6 tablespoons unsalted butter with a plant-based margarine that handles frying; swap the ½ cup heavy whipping cream for a full-fat coconut cream or an unsweetened dairy-free heavy cream alternative, and use a dairy-free grated cheese alternative for both ½ cup parmesan amounts. Note: flavor and texture will change.
Lower dairy: Reduce heavy cream to half and add low-sodium chicken or vegetable stock for body, but do not omit parmesan entirely; it’s a key flavor — consider a small amount of nutritional yeast for a similar umami lift if avoiding dairy.
Garlic fresh option: If avoiding garlic powder, substitute 1 small clove finely minced and gently warmed in the cream to soften its edge, but watch heat to prevent browning.

Setup & Equipment

Gathering tools before you start keeps this moving fast.

Essentials

Large pot for boiling pasta.
Large skillet for frying the chicken (10–12 inch recommended) — you want room to avoid overcrowding.
Medium skillet for the sauce.
Shallow dishes or bowls for melted butter and breadcrumb mixture.
Wire rack or a plate lined with paper towels to rest cooked cutlets.
Tongs or a spatula for turning cutlets and tossing pasta.
Zester or microplane for the lemon zest.

Pitfalls & How to Prevent Them

Soggy crust: Don’t overcrowd the skillet. Cook cutlets in batches and maintain medium heat so the crust fries quickly and drains well.
Overcooking chicken: Thin cutlets cook fast. Use an instant-read thermometer if unsure — 165°F is the safe internal temperature. 3–4 minutes per side is the guideline.
Grainy or separated sauce: Keep the heat moderate when melting parmesan into cream. Whisk constantly and remove from heat once the cheese melts and the sauce thickens slightly. Use reserved pasta water to adjust consistency rather than adding more heat.
Too-thick sauce: Add the reserved pasta water a teaspoon at a time; starch will loosen the sauce and help it cling without watering down the flavor.

Make It Fit Your Plan

Scaling: Double or halve the ingredients as needed, keeping the proportions the same (especially for butter, cream, and cheese). If cooking for more people, fry the chicken in separate batches rather than crowding a single pan.

Weeknight shortcut: Use pre-grated parmesan for the crust and sauce (freshly grated is better but pre-grated works). Buy thin, pre-sliced chicken cutlets to skip slicing. You can also use store-bought breadcrumbs labeled Italian to save time.

Lighten it up: Serve with a larger side salad and reduce the pasta portion. You could use 4 ounces pasta and supplement with steamed vegetables for bulk without extra calories.

Method to the Madness

Timing and flow

Start boiling the pasta water first — it takes time and can heat while you prep the coatings and chicken.
Prepare the breadcrumb mixture and melt the 4 tablespoons butter for dredging while the skillet heats.
Fry chicken in the hot skillet, then rest on a rack while you cook pasta and make the sauce.
Cook the pasta, reserve the water, drain, and finish the sauce while the last chicken batch rests. Toss pasta in sauce, slice chicken, and serve immediately.

Plate like a pro

Twirl the sauced spaghetti into nests on each plate, then lay sliced cutlet fan-style across the top. Sprinkle chopped parsley and a little extra lemon zest or parmesan for polish.

Freezer-Friendly Notes

Chicken cutlets: Fully cooked, cooled, and wrapped individually in plastic wrap then foil can be frozen for up to 1 month. Reheat in a 350°F oven on a wire rack until warmed through to help maintain crispness.
Pasta and sauce: Cream-based sauces don’t freeze well; they can separate and become grainy. If you need to freeze, keep pasta plain (coated lightly in oil) and freeze separately. Reheat pasta gently while making a fresh quick sauce, or combine thawed pasta with a reheated cream sauce and whisk in extra reserved pasta water to re-emulsify.
Make-ahead option: Cook chicken and store refrigerated for up to 2 days; reheat in the oven and make the sauce and pasta fresh for best texture.

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta FAQs

Can I use whole chicken breasts? — Yes, but slice them thinly into cutlets so they cook in the same 3–4 minutes per side and stay tender.
Is garlic powder necessary? — It keeps the sauce smooth and predictable, but you can substitute ½–1 small clove finely minced and warmed briefly in the cream. Avoid browning it.
Can I make the sauce ahead? — You can, but reheat gently and whisk in reserved pasta water to restore creaminess; freshly made sauce is best.
Why reserve pasta water? — Pasta water contains starch that helps loosen the sauce and bind it to the pasta for a satiny finish.
How do I keep the crust crispy after resting? — Rest on a wire rack rather than a plate so steam doesn’t soften the crust. If needed, refresh in a hot oven for a few minutes before serving.
Can I use a different pasta shape? — Yes. Thin strands work well, but short pasta is fine — sauce clinging will vary slightly.

Bring It Home

Simple ingredients, straightforward technique, and a result that feels elevated — that’s the promise of this recipe. The crunchy, cheesy cutlets paired with the bright, creamy lemon sauce make a satisfying meal without a lot of fuss. Make the chicken and pasta in one go for a warm, comforting dinner the family will ask for again.

Serve with a crisp green salad, a loaf of crusty bread, and a squeeze of extra lemon if you want a cleaner finish. Store leftovers in the refrigerator and reheat carefully to preserve the crust and sauce texture. Enjoy — and if you make it, I’d love to know how it turned out.

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Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Crispy breaded chicken cutlets served over a creamy lemon-garlic Parmesan pasta.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Ingredients

4 chicken cutletsabout 1 pound chicken breasts sliced thin
6 tablespoonsunsalted butterdivided
1/2 cupItalian breadcrumbs
1/2 cupfreshly grated parmesan cheese
1/4 cupall-purpose flour
8 ouncesspaghettior other thin pasta
1/2 cupheavy whipping cream
1/2 cupfreshly grated parmesan cheese
2-3 teaspoonslemon zestthe zest of 1 lemon
2-3 tablespoonsfresh lemon juicethe juice of 1 lemon
1 teaspoongarlic powder
1/2 teaspoonsalt
1/4 teaspoonground black pepper
3-4 tablespoonspasta watermore as needed
chopped fresh parsleyfor garnish

Instructions

Measure and prepare coatings: In a shallow dish, melt 4 tablespoons of the 6 tablespoons unsalted butter (microwave briefly or melt in a small saucepan). In a separate shallow bowl, combine ½ cup Italian breadcrumbs, ½ cup freshly grated parmesan cheese, and ¼ cup all-purpose flour; mix well.
Warm a large skillet over medium heat and add the remaining 2 tablespoons unsalted butter. Keep the butter hot but not smoking.
Coat the chicken: Dip each of the 4 chicken cutlets first into the melted 4 tablespoons of butter, coating both sides, then press each cutlet into the breadcrumb mixture so both sides are evenly coated. Repeat for all cutlets.
Cook the chicken: Add the coated cutlets to the hot skillet (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until the crust is golden and the internal temperature reaches 165°F. Transfer cooked cutlets to a wire rack or plate to drain and keep warm.
While the chicken cooks, bring a large pot of water to a boil and cook 8 ounces spaghetti according to package directions. Before draining, reserve 3–4 tablespoons of the pasta water, then drain the pasta and set it aside.
Make the sauce: Heat a medium skillet over medium heat. 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 constantly until the cheese melts and the sauce begins to thicken, about 2–3 minutes.
Thin and finish the sauce: Whisk in 3–4 tablespoons reserved pasta water to loosen the sauce. If the sauce is still too thick, add additional reserved pasta water 1 teaspoon at a time until you reach the desired consistency (the sauce will thicken slightly as it cools).
Combine pasta and sauce: Remove the skillet from the heat, add the drained spaghetti to the sauce, and toss until the pasta is evenly coated.
Serve: Slice the cooked chicken cutlets, place the sauced pasta on plates, and arrange the sliced chicken on top. Garnish with chopped fresh parsley and additional lemon zest or parmesan if desired.

Equipment

1 14-inch skillet

Notes

Notes
For more sauce, double the ingredients of the sauce and prepare according to the instructions.
Store leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30-second increments until heated through. I like to reserve some additional pasta water before I dump it, then add a tablespoon or two to the pasta when reheating it. This can help prevent the sauce from splitting when being reheated. Simply pour the additional pasta water over the pasta, heat it for about 60 seconds, then stir it together well to help the pasta water incorporate with the sauce.
To reheat the chicken cutlets and keep the breading crispy, cook them in the air fryer at 375 degrees Fahreneheit for 3-5 minutes, until heated to an internal temperature of 165 degrees Fahrenheit.
I don’t recommend freezing this recipe, since the chicken will get soggy and the sauce is likely to split upon thawing and reheating after being frozen.