Crispy Parmesan Chicken with Creamy Lemon Pasta

By Pinch of Yum · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Cut the chicken breasts into thin, flat pieces, and pat dry if wet.
3. Mix the Parmesan, panko, Italian seasoning, paprika, garlic powder and salt in a bowl.
4. Brush each chicken piece with a thin layer of mayo, then press the panko mixture firmly onto both sides.
5. Spray the top of the chicken with avocado oil until coated.
6. Bake for 13-15 minutes until golden, then turn on the broiler.
7. Broil for 1-2 minutes, flip the chicken, and broil the other side until golden and crispy, reaching an internal temperature of 165°F.
8. Melt the butter over medium-low heat, add the garlic and sauté for 2-3 minutes.
9. Add the flour and sauté for another 2-3 minutes until bubbling and foamy.
10. Add the cream, water and Better Than Bouillon, then simmer about 10 minutes until the sauce thickens enough to coat a spoon.
11. Take the sauce off the heat, then stir in the lemon zest and lemon juice.
12. Cook the pasta according to the package, reserving some pasta water before draining.
13. Add the pasta to the sauce and toss, adding reserved pasta water as needed.
14. Slice the crispy chicken into strips, serve over the pasta and top with basil ribbons.

Summarized from Pinch of Yum's video. Watch it for the details.

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