Recipe: Crispy Parmesan Crusted Chicken Pasta with Lemon Butter Basil Sauce

I love recipes that strike a balance between satisfying flavor and practical ingredients. This one fits the bill. Whether you’re cooking for family dinner, meal prepping for the week or craving a cozy dish that doesn’t take all day to make, this easy chicken pasta recipe is your new go-to.

Why you’ll love it

• Crispy chicken goodness – The panko and Parmesan coating gives the chicken a golden, crunchy texture that pairs perfectly with the soft noodles. If your kids are like mine, this will be their favorite part of the recipe, too.
• Fresh basil and garlic – This combo brings major flavor and adds a hint of freshness to every bite.
• Quick and easy – This easy pasta recipe comes together in less than 45 minutes and uses ingredients you probably already have at home.

How to make it a balanced meal

To add even more nourishment to this pasta recipe, consider tossing in some sautéed spinach, cherry tomatoes or steamed broccoli. You can also sub in whole wheat spaghetti for extra fiber.

Frequently asked questions

• Is this pasta recipe good for meal prep?
  Absolutely. Just store the pasta and chicken separately and reheat in the oven or skillet to maintain crispiness.
• Can I bake the chicken instead of frying it?
  Yes. You can bake the breaded chicken on a lined sheet pan at 400 degrees for about 20-25 minutes, flipping halfway through.
• What pasta works best with lemon butter sauce?
  Spaghetti is great, but linguine or fettuccine also hold the sauce beautifully.

Crispy Parmesan Crusted Chicken Pasta with Lemon Butter Basil Sauce

Click here for a printable recipe.

Serves: 4

Ingredients

• 2 large boneless, skinless chicken breasts, cut in half lengthwise
• 1½ cups panko breadcrumbs
• ⅓ cup grated Parmesan cheese (or more if desired)
• 3 tablespoons garlic powder, divided
• 2 teaspoons paprika, divided
• Salt and pepper to taste
• 2 large eggs, beaten
• ⅓ cup oil for frying
• 1 stick melted butter, salted or unsalted
• 3-4 cloves garlic, minced
• 3 tablespoons fresh basil, chopped
• ¼ cup chicken stock
• 3 tablespoons lemon juice
• ½ pound (8 ounces) spaghetti noodles, cooked

Instructions

• In a shallow dish, combine the panko breadcrumbs, Parmesan, half of the garlic powder and paprika, and salt and pepper.
• Pour the eggs into a separate shallow dish.
• Dip each chicken breast in the egg, and then dip it in the breadcrumb mixture, making sure to coat the chicken evenly.
• Heat the oil in large skillet over medium-high heat.
• Cook chicken in batches, if needed, for 3 to 5 minutes per side (depending on thickness) or until golden brown and until an internal temperature of 165 degrees is reached. When done, set aside on a wire rack.
• In a large bowl, whisk together the melted butter, garlic, basil, chicken stock, lemon juice and the rest of the seasonings.
• Toss in the pasta until evenly coated.
• Place the chicken on top, sprinkle with additional Parmesan cheese and garnish with fresh basil and lemon, if desired. Enjoy.

Recipe notes

Nutrition information (1 serving): calories 545, carbohydrates 42 grams, protein 37 grams, fat 27 grams, saturated fat 10 grams, fiber 3 grams, sugar 2 grams, sodium 470 milligrams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.