Parmesan Crusted Chicken with Creamy Lemon Tomato Linguine

This dish brings together two classic Italian-inspired favorites: crispy Parmesan-crusted chicken and creamy lemon tomato linguine. The chicken is baked until golden and melty, while the pasta is tossed in a luscious sauce made with roasted tomatoes, cream cheese and fresh lemon. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a busy weeknight.

Every bite offers a contrast of textures and flavors – from the crunchy panko-Parmesan coating on the chicken to the tangy, creamy pasta. The roasted grape tomatoes add a burst of sweetness and the lemon brightens the whole dish. Serve with extra lemon wedges for a fresh 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

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 LinguineView ingredient guideLike ingredientDislike ingredient

10 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 the oven to 450°F with a rack in the middle position. Line a baking sheet with foil and lightly oil it. Bring a large pot of salted water to a boil. Zest the lemon to get ½ teaspoon of zest, then quarter the lemon. In a small bowl, combine the panko, half the fry seasoning and one-third of the Parmesan. Season with salt and pepper.
2. Pat the chicken breasts dry with paper towels and place them 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 Dijon mustard and mayonnaise. Brush this mixture onto the tops of the chicken. Sprinkle the panko mixture over the brushed sides, pressing gently to adhere. Roast for 10 minutes.
3. Once the water is boiling, add the linguine and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining. Meanwhile, halve the grape tomatoes lengthwise and 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. Move the oven rack to the top position. Place the seasoned tomatoes on the empty side of the sheet. Return to the oven and roast until the tomatoes are crisped at the edges and the chicken is cooked through (no longer pink in the center), about 7-8 minutes. If the tomatoes are still raw, remove the chicken and roast the tomatoes for another minute.
5. Place the empty pasta pot over medium heat. Add 1 tablespoon of butter and the remaining garlic. Once the butter melts and the garlic is fragrant (about 1 minute), reduce the heat and add the remaining 2 tablespoons of butter, lemon zest, cream cheese and ¼ cup of the reserved pasta water. Stir until smooth. Squeeze in 1 tablespoon of lemon juice, then add the linguine and half of the remaining Parmesan. Toss to combine. Add more pasta water if needed to loosen the sauce.
6. Toss half of the roasted tomatoes into the pasta. Season with salt and pepper. Divide the pasta between plates and arrange the chicken alongside. Top the pasta with the remaining tomatoes and sprinkle with the remaining Parmesan. Serve with any remaining lemon wedges for squeezing.

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 panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but panko gives the crispiest texture. For a gluten-free option, use gluten-free breadcrumbs.

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 oven or microwave.