Crispy Lemon Panko Chicken with Creamy Pesto Pasta and Roasted Zucchini

This dish brings together juicy, crispy chicken cutlets coated in a lemon-Parmesan panko crust and a bed of creamy pesto penne pasta. Roasted zucchini adds a tender, caramelized touch, while fresh diced tomatoes provide a burst of brightness. It’s a satisfying, flavor-packed meal that’s perfect for any night of the week.

The combination of tangy lemon, savory Parmesan and aromatic basil pesto creates a harmonious balance. Each bite offers a delightful contrast of textures-from the crunchy chicken to the smooth, creamy pasta. Ready in under an hour, this recipe is sure to become a family favorite.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce. Zest and quarter the lemon. Dice the tomato into ½-inch pieces. Trim and halve the zucchini lengthwise, then slice crosswise into ½-inch-thick half-moons.
2. Place 2 tablespoons butter in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Stir in lemon zest, panko, half the Parmesan, salt and pepper. In a small bowl, combine the diced tomato with salt and pepper; set aside, stirring occasionally, until serving.
3. Toss the zucchini on a baking sheet with a large drizzle of oil, salt and pepper. Pat the chicken cutlets dry with paper towels; season all over with Italian seasoning, salt and pepper. Place on a separate lightly oiled baking sheet. Evenly spread a thin layer of mayonnaise onto the tops of the chicken (you may have some left over); mound with the panko mixture, pressing to adhere (no need to coat the undersides). Roast the zucchini on the top rack and the chicken on the middle rack until the zucchini is tender and the chicken is cooked through, 15-20 minutes.
4. Once the water is boiling, add the penne to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain. Reserve the pot.
5. In the reserved pot, combine the cream sauce base, garlic powder and basil paste; bring to a simmer over medium heat. Stir in the drained penne until coated in sauce. Once the zucchini is done, transfer it to the pot with the pasta. Squeeze the juice from one lemon wedge over the pasta and toss to coat. If the pasta seems dry, add splashes of the reserved pasta cooking water until the desired consistency is reached. Taste and season with salt and pepper; add another squeeze of lemon juice if desired.
6. Sprinkle the remaining Parmesan over the pasta. Top the chicken with the diced tomato. Serve the chicken and pasta family style or divide between plates with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets, then follow the same cooking instructions. Adjust cooking time as needed.

Can I make this dish gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and gluten-free pasta. Ensure the cream sauce base and other ingredients are gluten-free as well.

How do I store leftovers?

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