This Parmesan-crusted crispy chicken dinner with creamy lemon pasta and zucchini turned out way better than I anticipated. Why? Because, truthfully, I’m not a big chicken breast fan. There. I said it. I’d rather eat pork, beef or fish. A plain grilled chicken breast is so…meh. BUT this is a chicken recipe that I can get behind. This is a keeper, one that I will make again and again.
The secret to making this chicken delicious is coating it in melted butter, bread crumbs, and Parmesan cheese and then pan frying it to crispy, tender perfection. You guys, it actually made my mouth water while it was sizzling in the pan. If I’m going to eat chicken, this is how I want it prepared. And with creamy cheesy pasta? Yes, please.
Ok, so here’s what you’ll need to make this delicious feast.
2 chicken breasts, sliced in half
1 stick of butter
2-3 cloves garlic
1 cup Panko bread crumbs
1 cup grated Parmesan cheese
12 ounces thin spaghetti or other pasta (I used Barilla’s Veggie Thin Spaghetti)
3/4 cup heavy cream
Salt and pepper
Fresh parsley (optional)
Slice the zucchini into cute rounds, about 1/4 inch thick. Pro tip: Use a ruler. Just kidding, hahaha.
Juice the lemon and set aside. Mince the garlic cloves.
For the crispy chicken, melt a couple tablespoons of the butter over medium heat in a large skillet. Melt the rest of the butter in a shallow dish.
Combine the bread crumbs and half of the Parmesan cheese seasoned with some pepper in another shallow dish.
Dip and coat the chicken in the melted butter and then coat it in the bread crumb mixture. I do not have a photo of this step because my hands were coated in butter, raw chicken, and crumbs.
After coating, put the chicken in the skillet and cook on each side for about 5 minutes, until it’s crispy and browned. If the chicken is ready before the pasta, keep it warm in the oven.
Meanwhile, get the pasta cooking. Boil the pasta according the package directions and drain.
Once all the chicken pieces are pan-fried, wipe the skillet clean with a paper towel. Add a little olive oil and heat the pan. Then cook the zucchini for a few minutes, until it’s softened but still firm.
Add the sauteed zucchini to the pasta.
Using the same skillet, add the garlic and cook for a couple minutes. Then add the cream, lemon juice, and remaining Parmesan cheese. Season with salt and pepper and cook over medium high heat. The sauce will thicken up quickly.
Toss the zucchini and pasta together with the creamy sauce. Serve the crispy chicken along with the pasta mixture; make it look extra pretty with a sprinkle of fresh parsley.