Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta
Crispy breaded chicken cutlets served over a creamy lemon-garlic Parmesan pasta.
Servings: 4 servings
Ingredients
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
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.
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.