Crispy Parmesan Crusted Chicken Pasta with Lemon Butter Basil Sauce
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise
- 1 & ½ cup panko breadcrumbs
- 1/3 cup tablespoons grated Parmesan cheese (or more if desired)
- 3 tablespoons garlic powder divided
- 2 teaspoons paprika divided
- Salt/pepper to taste
- 2 large eggs beaten
- 1/3 cup oil for frying
- 1 stick melted butter salted or unsalted
- 3-4 cloves garlic minced
- 3 tablespoons fresh basil chopped
- ¼ cup chicken stock
- 3 tablespoons lemon juice
- ½ pound (8 ounces) spaghetti noodles, cooked
Instructions
- In a shallow dish, combine the panko breadcrumbs, parmesan, half of the garlic powder and paprika, and salt/pepper to taste.
- Pour the eggs into a separate shallow dish.
- Dip each chicken breast in the in egg, and then dip it in the breadcrumb mixture, making sure to coat the chicken evenly.
- Heat the oil in large skillet over medium-high heat. Cook chicken in batches, if needed, for 3 to 5 minutes per side (depending on thickness) or until golden brown and until an internal temperature of 165 degrees F is reached. When done, set aside on a wire rack.
- In a large bowl, whisk together the melted butter, garlic, basil, chicken stock, lemon juice, and the rest of the seasonings. Toss in the pasta until evenly coated.
- Place the chicken on top, and sprinkle with additional parmesan cheese and garnish with fresh basil and lemon, if desired. Enjoy!
Video
Notes
Nutrition Information: (1 serving) Calories: 545| Carbohydrates: 42g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Fiber: 3g | Sugar: 2g | Sodium: 470mg