Parmesan Crusted Chicken with Creamy Lemon Tomato Spaghetti

This dish brings together two beloved Italian classics in one satisfying meal. Tender chicken breasts are topped with a crunchy Parmesan and panko crust, then baked until golden and juicy. The accompanying spaghetti is tossed in a luscious cream sauce with roasted grape tomatoes and a bright hint of lemon.

Perfect for a family dinner or a special weeknight treat, this recipe is straightforward yet impressive. The combination of crispy chicken and creamy pasta will have everyone reaching for seconds.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in middle. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Zest and quarter the lemon. In a small bowl, combine panko, half the fry seasoning, half the Parmesan and a drizzle of olive oil. Season with salt and pepper.
2. Pat chicken dry and place on one side of the prepared baking sheet. Season all over with salt, pepper and remaining fry seasoning. In another small bowl, mix mustard and mayonnaise; spread evenly over the tops of the chicken. Press the panko mixture onto the coated sides (no need to coat undersides). Roast for 10 minutes.
3. Once water boils, add spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain. Meanwhile, halve tomatoes and mince garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season generously with salt and pepper.
4. After 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on the empty side. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 more minutes. If tomatoes are still firm, remove chicken and roast tomatoes a minute longer.
5. Melt 1 tablespoon butter in the pasta pot over medium heat. Add remaining garlic; cook until fragrant, 20-30 seconds. Reduce heat; stir in remaining 1 tablespoon butter, cream cheese, a pinch of lemon zest and 1/4 cup reserved pasta water until smooth. Squeeze in 1 tablespoon lemon juice; add spaghetti and toss. Add more pasta water if needed for a creamy sauce.
6. Add half the tomatoes to the spaghetti; toss to combine. Season with salt and pepper. Divide spaghetti and chicken among plates. Top pasta with remaining tomatoes and Parmesan. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

What can I substitute for fry seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper.

Can I make this dish gluten-free?

Use gluten-free panko or breadcrumbs and gluten-free spaghetti. Ensure all other ingredients are certified gluten-free.