Parmesan Crusted Chicken with Creamy Lemon Tomato Spaghetti

This baked Parmesan-crusted chicken is the ultimate weeknight dinner: juicy chicken breasts topped with a golden, crispy crust of Parmesan and panko, roasted to perfection. Paired with a creamy lemon tomato spaghetti that comes together in the same pan, it’s a complete meal that feels special but is surprisingly simple to make.

The pasta is tossed in a luscious sauce made with cream cheese, butter and fresh lemon, then studded with roasted grape tomatoes for bursts of sweetness. Every bite is a harmony of crunchy, creamy and tangy flavors that 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with 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 panko, half the Fry Seasoning, half the Parmesan and a drizzle of olive oil. Season with salt and pepper.
2. Pat chicken breasts dry with paper towels and place on one side of the prepared baking sheet. Season all over with salt, pepper and the 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, packing it firmly (no need to coat the undersides). Roast for 10 minutes.
3. Once the water is boiling, add 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 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 oven and roast until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. (If tomatoes are still firm, remove chicken from sheet and roast tomatoes about 1 minute more.)
5. Melt 1 tablespoon butter in the pot used for spaghetti over medium heat. Add the remaining garlic and cook until fragrant, 20-30 seconds. Reduce heat to low, then add another 1 tablespoon butter, cream cheese, a pinch of lemon zest and ¼ cup reserved pasta water. Stir until smooth. Squeeze in 1 tablespoon lemon juice, then add the drained spaghetti and toss to combine. If needed, add 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 sprinkle with the remaining Parmesan. Serve with lemon wedges on the side.

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 to cook through.

What can I substitute for Fry Seasoning?

You can use a mix of paprika, garlic powder, onion powder and a pinch of cayenne. About 1 tablespoon total should work.

Can I make this dish gluten-free?

Absolutely. Use gluten-free panko or breadcrumbs and gluten-free spaghetti. Check that your mustard and mayonnaise are gluten-free as well.