Fact: I love pasta. I tried to do a carb-free diet once and I made it 8 hours before I gave it up. I’ll. Ever be one of those people that can totally give up carbs. Or sweets or coffee, while I’m at it. I’m just trying to find a good balance between these things, the rest of my diet and try and even it all out with working out. I know that there are carb-free pasta options these days, but sometimes you just need a big old plate of creamy pasta.
This dish has it all: crispy Parmesan chicken atop creamy spaghetti with a hint of lemon. This recipe is one that I adapted from Alyssa at The Recipe Critic (Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta).
So let me tell you how to make it 👇🏻
Let’s kick the recipe off by making an old fashioned dredging station. In one shallow bowl, add your eggs and whisk them up. In a second shallow bowl, add the AP flour, breadcrumbs, parmesan cheese, salt and pepper. Stir it all together. Next, take your chicken breast halves and dip them into the egg and then into the breadcrumb mixture, well coating the chicken.
Set a large pot of water to boil for your spaghetti and cook it according to package instructions while your working on the chicken and the sauce. There’s nothing worse than waiting on pasta to finish cooking when everything else is done and waiting.
Now, add the EVOO and butter to a large skillet over medium-high heat. Add your chicken breasts…
Cook the chicken breasts until the are golden brown and cooked through, about 4 minutes per side…
Remove the chicken to a cutting board to cool. Slice the chicken into thin slices. Now, rinse and wipe out your skillet. Add the heavy cream, parmesan, lemon juice, zest, garlic powder, salt and pepper. Heat it over medium heat until thickened.
Once thickened, (using tongs) pull your cooked spaghetti from its water and place it into the skillet with the cream sauce.
Now top that pasta with some freshly shaved parmesan!
Toss the pasta in the sauce and cheese until it’s well coated. Divide the spaghetti among 4 bowls and top with the sliced chicken, some more freshly shaved parmesan (duh!) and some fresh parsley.
ENJOY!
| Prep Time | 5 Minutes |
| Cook Time | 25 Minutes |
| Servings |
Servings
|
- 2 Large Boneless, Skinless Chicken Breasts, halved lengthwise
- 2 Large Eggs
- 1/2 Cup Freshly Shaved Parmesan
- 1/2 Cup Italian Breadcrumbs
- 1/4 Cup AP Flour
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tbsp Unsalted Butter
- 1 Tbsp EVOO
- 8 Oz Spaghetti
- 1 Cup Heavy Cream
- 1 Cup Freshly Shaved Parmesan
- 1 Large Lemon, juiced and zested
- 1 Tbsp Lemon Zest
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- Fresh Parsley, chopped
- Freshly Shaved Parmesan, for serving
Ingredients
For the Chicken
For the Pasta
|
|
- In a shallow bowl, whisk 2 eggs. In a second shallow bowl, combine the flour, bread crumbs, Parmesan cheese, salt and pepper and stir it all together.
- Dip the chicken breast halves into the egg and then dredge into the breadcrumb mixture, coating it completely. Repeat with the rest of your chicken.
- Set up a large pot of water to boil your pasta while you cook your chicken. Cook spaghetti according to package directions. Add the EVOO and butter to a large skillet over medium-high heat. Cook your chicken breasts until golden brown and cooked through, about 4 minutes per side.
- Remove chicken to a cutting board to cook. Slice the chicken into thin slices once cooled. Rinse and wipe out your skillet.
- Add the cream, Parmesan, lemon juice, zest, salt, pepper and garlic powder to your clean skillet. Whisk everything together and heat it over medium heat until thick.
- Using tongs, pull the cooked spaghetti from its water and place into the skillet with the cream sauce. Grate some fresh Parmesan over top the pasta and toss the pasta in the sauce and cheese to coat.
- Divide the spaghetti among four bowls, top with the sliced chicken, more fresh Parmesan and some fresh parsley for garnish.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.