Crispy Parmesan Chicken with Creamy Lemon Pasta
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Crispy Parmesan Chicken on top of pasta and zoodles in a light and creamy lemon sauce.
For the chicken:
  • 1 egg
  • ½ c. Panko breadcrumbs
  • ½ c. Parmesan cheese
  • ¼ c. flour
  • 2 T. butter
  • 1 lb. boneless, skinless chicken tenders (about 8)
For the pasta:
  • 2 c. pasta
  • 2 zucchini, cut into zoodles
  • ½ c. milk
  • ½ c. Parmesan cheese
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • salt and pepper
  1. Beat the egg in a shallow dish. In a second dish combine the Panko, Parmesan, and flour.
  2. Melt the butter in a large skillet over medium high heat.
  3. Dip the chicken tenders in the egg and then roll in the breadcrumb mixture. Place in the skillet with the melted butter.
  4. Cook the chicken for 4-5 minutes per side or until the chicken has browned and is cooked through. Remove from pan.
  5. Meanwhile, cook the pasta according to the package directions. Drain and keep warm.
  6. Add the milk, Parmesan cheese, lemon juice, garlic cloves, salt, and pepper to the skillet that held the chicken. Whisk together and cook over medium heat until the sauce begins to thicken. Add in the pasta and zoodles and cook for 1-2 additional minutes or until everything is hot.
  7. Place the chicken on top of the pasta and zoodles and serve.
Adapted from The Recipe Critic
Recipe by Hezzi-D's Books and Cooks at