Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

Get ready for a dinner that feels like a trip to Italy without leaving your kitchen. This dish features tender chicken breasts coated in a crispy Parmesan and panko crust, baked to golden perfection. The real star might just be the side: spaghetti tossed in a luscious creamy lemon sauce with roasted grape tomatoes.

Every element comes together beautifully-the savory chicken, the bright citrus notes and the rich, cheesy pasta. It’s a complete meal that will have everyone at the table asking for seconds. And the best part? It’s surprisingly simple to pull off on a busy weeknight.

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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

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView 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. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil it. Wash and dry all produce. Zest the lemon until you have ½ teaspoon, 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 dry with paper towels and place it 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 mustard and mayonnaise, then brush the mixture onto the tops of the chicken. Sprinkle the panko mixture onto the brushed sides, pressing to adhere. Bake for 10 minutes.
3. Once the water boils, add the spaghetti and cook until al dente, 10-12 minutes. Reserve 1 cup of pasta cooking water, then drain. Meanwhile, halve the 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 baked for 10 minutes, remove the sheet from the oven. Place the seasoned tomatoes on the empty side of the sheet. Return to the oven and bake until the tomatoes are crisped at the edges and the chicken is cooked through, 7-8 minutes. If the tomatoes are still raw, remove the chicken and roast the tomatoes for about 1 minute more.
5. Place the pot used for the pasta over medium heat. Add 1 tablespoon of butter and the remaining garlic. Once the butter melts and the garlic is fragrant, about 1 minute, lower 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 spaghetti and half the remaining Parmesan. Toss to combine. Add more pasta water if needed to loosen the sauce.
6. Toss half the tomatoes into the pasta in the pot. 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 the remaining lemon quarters for squeezing over.

Recipe Tips

FAQ

Can I use a different type of pasta?

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 make this dish gluten-free?

Use gluten-free panko breadcrumbs and gluten-free pasta. Ensure all other ingredients are certified gluten-free.