Parmesan Crusted Chicken with Creamy Lemon Tomato Spaghetti

Get ready for a dinner that brings the flavors of Italy to your table. This dish features tender chicken breasts with a golden Parmesan and panko crust, baked to perfection. The pasta side is a creamy lemon tomato spaghetti that’s almost a meal on its own.

Roasted grape tomatoes add sweetness, while a creamy lemon sauce coats every strand of spaghetti. It’s a complete meal that will have everyone reaching for seconds. Easy enough for a weeknight, but impressive enough for company.

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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. Adjust rack to middle position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. 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 with paper towels and place on one side of the prepared baking sheet. Season all over with salt, pepper and remaining fry seasoning. In a second small bowl, combine mustard and mayonnaise, then brush mixture onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Roast for 10 minutes (we’ll add more to the sheet then).
3. Once water is boiling, add pasta to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve tomatoes. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.
4. After chicken has roasted for 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. Tip: If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.
5. Melt 1 tablespoon butter in the pot used for pasta over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Lower heat, then add another 1 tablespoon butter, cream cheese, a pinch of lemon zest and ¼ cup pasta cooking water. Stir until smooth. Squeeze in 1 tablespoon lemon juice, then add pasta and toss to combine. Tip: Add more pasta cooking water as needed until sauce reaches a creamy consistency.
6. Add half the tomatoes to the pot with pasta. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use gluten-free breadcrumbs?

Yes, gluten-free panko or breadcrumbs work well in this recipe.

Can I substitute the spaghetti with another pasta?

Absolutely! Linguine, fettuccine or even penne would be great.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days.