Crispy Parmesan Chicken with Creamy Lemon Tomato Linguine

This crispy Parmesan chicken dinner brings together juicy oven-baked chicken, a savory breadcrumb topping and a twirl-worthy side of creamy lemon linguine.

Roasted grape tomatoes, garlic, cream cheese, butter and Parmesan create a bright, rich pasta that pairs beautifully with the crunchy chicken.

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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 LinguineView 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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Adjust an oven rack to the middle position and preheat the oven to 450°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil it.
2. Zest the lemon until you have 1/2 teaspoon zest, then quarter the lemon. In a small bowl, combine the panko, half the fry seasoning and one-third of the Parmesan. Season with salt and pepper.
3. Pat the chicken dry with paper towels and place it on one side of the prepared baking sheet. Season all over with salt, pepper and the remaining fry seasoning.
4. In a second small bowl, stir together the Dijon mustard and mayonnaise. Brush this mixture over the tops of the chicken, then sprinkle the panko mixture over the coated sides, pressing gently so it sticks.
5. Roast the chicken on the middle rack for 10 minutes.
6. Meanwhile, when the water is boiling, add the linguine and cook until al dente, 10 to 12 minutes. Reserve 1 cup pasta cooking water, then drain the pasta.
7. While the pasta cooks, halve the grape tomatoes lengthwise. Mince or grate the garlic. In a medium bowl, toss the tomatoes with half the garlic and a drizzle of olive oil. Season generously with salt and pepper.
8. After the chicken has roasted for 10 minutes, remove the baking sheet from the oven. Move the oven rack to the top position. Add the seasoned tomatoes to the empty side of the baking sheet.
9. Return the baking sheet to the oven and roast until the tomatoes are browned at the edges and the chicken is cooked through and no longer pink in the center, 7 to 8 minutes. If the tomatoes need more time, remove the chicken and roast the tomatoes about 1 minute longer.
10. Place the pasta pot back over medium heat. Add 1 tablespoon butter and the remaining garlic. Cook until the butter melts and the garlic is fragrant, about 1 minute.
11. Lower the heat. Add the remaining 2 tablespoons butter, lemon zest, cream cheese and 1/4 cup reserved pasta water. Stir until the sauce is smooth.
12. Squeeze in 1 tablespoon lemon juice. Add the drained linguine and half of the remaining Parmesan, then toss to coat. Add more reserved pasta water as needed to loosen the sauce.
13. Toss half the roasted tomatoes into the pasta. Season with salt and pepper to taste.
14. Divide the creamy lemon linguine between plates. Arrange the Parmesan-crusted chicken alongside the pasta. Top the pasta with the remaining roasted tomatoes and remaining Parmesan. Serve with any remaining lemon wedges for squeezing over the dish.

Recipe Tips

FAQ

How do I know when the chicken is done?

The chicken should be cooked through and no longer pink in the center after roasting. If needed, continue roasting briefly until fully cooked.

What should I do if the pasta sauce is too thick?

Add reserved pasta cooking water a splash at a time and toss until the linguine is coated in a smooth, creamy sauce.

Can I roast the tomatoes longer?

Yes. If the tomatoes still look too raw when the chicken is done, remove the chicken from the baking sheet and roast the tomatoes about 1 minute more.