Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

This dish brings together a golden Parmesan crust on tender chicken breasts and a luscious lemon tomato spaghetti. The chicken is baked until the cheesy coating is perfectly melty, while the pasta is tossed in a creamy sauce with roasted tomatoes and a hint of lemon.

It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight. The combination of textures and flavors-crispy chicken, al dente pasta and bright citrus-will have everyone asking 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

1 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

24 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

8 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. 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 ½ teaspoon zest from lemon; quarter lemon. In a small bowl, combine panko, half the fry seasoning and ⅓ of the Parmesan. Season with salt and pepper.
2. Pat chicken dry with paper towels and place on one side of the lined sheet. Season all over with salt, pepper and remaining fry seasoning. In another small bowl, mix mustard and mayonnaise; brush onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Bake for 10 minutes.
3. Once water boils, add spaghetti and cook until al dente, 10-12 minutes. Reserve 1 cup pasta water, then drain. Meanwhile, halve tomatoes lengthwise. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil; season with salt and pepper.
4. After chicken has roasted 10 minutes, remove sheet from oven. Place seasoned tomatoes on the empty side of the sheet. Return to oven until tomatoes are crisped at edges and chicken is cooked through, 7-8 minutes. If tomatoes are still raw, remove chicken and roast tomatoes for about 1 minute more.
5. Place the pasta pot over medium heat. Add 1 tablespoon butter and remaining garlic. When butter melts and garlic is fragrant (about 1 minute), lower heat and add 2 tablespoons butter, lemon zest, cream cheese and ¼ cup pasta water. Stir until smooth. Squeeze in 1 tablespoon lemon juice, then add spaghetti and half the remaining Parmesan. Toss to combine, adding more pasta water if needed.
6. Toss half the tomatoes into the pasta; season with salt and pepper. Divide pasta between plates and arrange chicken alongside. Top pasta with remaining tomatoes and sprinkle with remaining Parmesan. Serve with lemon quarters for squeezing.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I substitute the fry seasoning?

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