Crispy Chicken with Creamy Lemon Pasta

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Remove the tenderloins and slice each breast in half horizontally to create thin pieces.)
• 0.5 cup mayonnaise (Used to coat the chicken.)
• 1 cup panko breadcrumbs (Use enough to coat the chicken thoroughly.)
• 0.5 cup finely grated Parmesan cheese (Combine with the panko for the chicken coating; reserve some if desired for the pasta.)
• 1 tbsp olive oil (For greasing the baking sheet or drizzling over the chicken.)
• 12 oz mafaldine or other pasta (Mafaldine pasta is recommended; linguine or another ribbon pasta can be substituted.)
• 2 tbsp unsalted butter (For the lemon sauce.)
• 2 cloves garlic (Minced.)
• 1 cup heavy cream (For the creamy lemon sauce.)
• 1 lemon (Zest and juice the lemon.)
• 0.5 cup reserved pasta water (Add as needed to loosen and emulsify the sauce.)
• 0.25 cup fresh basil (Torn or thinly sliced, for topping.)
• salt (To taste; use for seasoning the chicken, pasta water, and sauce.)
• black pepper (To taste.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Lightly grease a rimmed baking sheet or line it with parchment. Set a large pot of generously salted water over high heat for the pasta.

2. 2

   Remove the tenderloin from the back of each chicken breast. Slice the remaining breast in half horizontally so each piece is thin and cooks evenly. Pat the chicken dry and season both sides with salt and black pepper.

3. 3

   Brush one side of each chicken piece with mayonnaise. Mix the panko and Parmesan together, then spoon the mixture over the mayonnaise-coated side and press it firmly into place so the coating adheres.

4. 4

   Transfer the chicken to the prepared baking sheet with the coated side down. Brush the exposed side with mayonnaise, cover it with the remaining panko-Parmesan mixture, and press firmly. Drizzle or spray the coating lightly with olive oil.

5. 5

   Bake the chicken for about 20–25 minutes, turning once with tongs rather than a spatula so the coating is not disturbed. Cook until both sides are crisp and golden and the thickest part reaches 165°F (74°C).

6. 6

   While the chicken bakes, add the pasta to the boiling salted water and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.

7. 7

   Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds, stirring, until fragrant but not browned.

8. 8

   Add the heavy cream, lemon zest, and lemon juice to the skillet. Simmer gently for 2–4 minutes, stirring occasionally, until the sauce is hot and slightly thickened.

9. 9

   Add the drained pasta and Parmesan to the skillet. Toss continuously, adding reserved pasta water a splash at a time, until the sauce coats the noodles smoothly and reaches a creamy, luscious consistency. Season with salt and black pepper.

10. 10

    Slice the crispy chicken into thin strips. Divide the creamy lemon pasta among bowls, arrange the chicken on top, and finish with fresh basil and additional Parmesan if desired.

Notes

The transcript specifically recommends using tongs to flip the chicken from the side instead of a spatula, which helps preserve the crisp coating. The quantities and full written recipe were not present in the supplied description or transcript; they were reconstructed from the dish description and standard preparation for the referenced Pinch of Yum recipe.

Nutrition per serving

• main
• pasta
• chicken
• baked
• crispy
• creamy
• lemon
• Italian-inspired