Parmesan-Crusted Chicken with Creamy Lemon Tomato Linguine

This dish brings together tender chicken with a golden Parmesan crust and linguine tossed in a rich, creamy lemon tomato sauce. The chicken is baked until the cheese topping is perfectly melty, while the pasta gets a burst of flavor from roasted tomatoes and a luscious cream sauce.

Perfect for a weeknight dinner that feels special, this recipe is sure to become a favorite. Serve it up and watch everyone come back 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 the 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 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 baked 10 minutes, remove sheet from oven. Place seasoned tomatoes on the empty side. 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 a minute more.
5. Place the pasta pot over medium heat. Add 1 tablespoon butter and remaining garlic. Once 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, 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 chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers can be used, but the texture may be less crispy.

Can I make this dish gluten-free?

Use gluten-free pasta and substitute panko with gluten-free breadcrumbs or almond flour.