Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

This Parmesan-crusted chicken is the ultimate comfort food: tender, juicy chicken breasts topped with a crispy, golden crust of Parmesan and panko, baked to perfection. Paired with a creamy lemon tomato spaghetti, this dish brings together bright citrus, rich cheese and sweet roasted tomatoes for a meal that feels special but is simple enough for a weeknight.

The spaghetti is tossed in a luscious sauce made with cream cheese, butter and fresh lemon, then studded with roasted grape tomatoes. Every bite is a balance of crunchy, creamy and tangy flavors. Serve with extra lemon wedges for a fresh finish.

Log in to save recipes and build weekly shopping lists.

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

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 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

4 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

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Zest and quarter the lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan and a drizzle of olive oil. Season with salt and pepper.
2. Pat chicken dry with paper towels and place on one side of the prepared baking sheet. Season all over with salt, pepper and remaining Fry Seasoning. In a second small bowl, combine mustard and mayonnaise, then brush mixture onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Roast for 10 minutes.
3. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve the tomatoes. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.
4. After chicken has roasted 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.
5. Melt 1 tablespoon butter in the pot used for pasta over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Lower heat, then add another 1 tablespoon butter, cream cheese, a pinch of lemon zest and ¼ cup pasta cooking water. Stir until smooth. Squeeze in 1 tablespoon lemon juice, then add spaghetti and toss to combine. Add more pasta water if needed to loosen sauce.
6. Toss half the tomatoes into pot with pasta. Season with salt and pepper. Divide pasta between plates and arrange chicken to the side. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side for squeezing over.

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 Fry Seasoning?

A mix of garlic powder, onion powder, paprika and a pinch of cayenne works as a substitute.

Can I make this dish gluten-free?

Use gluten-free panko or breadcrumbs and gluten-free spaghetti. Ensure all other ingredients are gluten-free.