Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

This dish brings together two beloved Italian classics in one satisfying meal. The chicken breasts are coated in a crunchy Parmesan and panko crust, then baked until golden and juicy. Meanwhile, the spaghetti is tossed in a luscious creamy lemon sauce studded with roasted tomatoes. It’s a complete dinner that feels special enough for a weekend but simple enough for a weeknight.

The key to this recipe is layering flavors: the tangy lemon, savory Parmesan and rich cream cheese create a sauce that perfectly complements the crispy chicken. Roasting the tomatoes alongside the chicken concentrates their sweetness, adding bursts of flavor to every bite. Serve with extra lemon wedges for a bright finish.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and position a rack in the middle. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Zest the lemon and cut it into quarters. In a small bowl, combine the panko, half the fry seasoning, half the Parmesan and a drizzle of olive oil. Season with salt and pepper.
2. 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. In another small bowl, mix the mustard and mayonnaise; spread this mixture evenly over the tops of the chicken. Press the panko mixture onto the coated sides to adhere (no need to coat the undersides). Roast for 10 minutes.
3. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain. Meanwhile, halve the grape tomatoes. 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.
4. After the chicken has roasted for 10 minutes, remove the baking sheet from the oven. Place the seasoned tomatoes on the empty side of the sheet. Return to the oven and roast until the tomatoes are lightly browned and softened and the chicken is cooked through, 7-8 minutes. Tip: If the tomatoes are still firm, remove the chicken from the sheet and roast the tomatoes for about a minute more.
5. Melt 1 tablespoon of butter in the pot used for the pasta over medium heat. Add the remaining garlic and cook until fragrant, 20-30 seconds. Reduce the heat to low and stir in the cream cheese, a pinch of lemon zest, the remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and ¼ cup of the reserved pasta water until smooth. Squeeze in 1 tablespoon of lemon juice, then add the spaghetti and toss to combine. Tip: If needed, stir in more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.
6. Add half the roasted tomatoes to the pot with the spaghetti. Season with salt and pepper and toss to combine. Divide the pasta and chicken between plates. Top the pasta with the remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with linguine, fettuccine or any long pasta. Adjust cooking time according to package directions.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and gluten-free pasta. Check that your fry seasoning and other condiments are gluten-free as well.

How do I store leftovers?

Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain crispiness and reheat the pasta on the stovetop with a splash of water.