Juicy crispy lemon pepper chicken served with creamy basil pasta. A simple dinner the whole family will love. Empty plates guaranteed!

Ingredients

Full recipe with amounts can be found in the recipe card below.

For the crispy chicken:

Chicken breasts.
Flour.
Egg.
Panko breadcrumbs. Panko results in the ultimate crispy exterior but substitute with any breasdcrumbs of your choice.
Lemon pepper seasoning.
Garlic powder.
Parmesan cheese.
Salt and pepper.

For the basil pasta:

Cream. Heavy / Whipping cream.
Onion.
Garlic.
Fresh basil.
Dried herbs. I used oregano and parsley but rosemary, herbs de Provence and sage will also work.
Lemon juice.
Salt and pepper.
Pasta.

How to make basil pasta with crispy chicken

Bread the chicken: Halve the chicken breasts horizontally, creating two thin cutlets. In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt. Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
Cook the chicken: In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil. Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through. Remove and allow to drain on a wire rack set over a sheet pan.
Make the basil pasta sauce: Melt butter in a large frying pan set over medium high heat and add a chopped onion. Cook the onion until soft and translucent then add garlic, chopped basil and dried herbs. Cook for another 30 seconds. Pour in cream (heavy or whipping cream). Allow to simmer for a few minutes until the sauce coats the back of a spoon easily. Transfer to a blender or food processor and blend until smooth. Pour back into the frying pan and season with lemon juice, salt and pepper.
Finish and serve: Allow to come to a simmer then stir in cooked pasta. Serve with the crispy chicken with freshly grated Parmesan cheese and fresh basil leaves.

Juicy crispy lemon pepper chicken served with creamy basil pasta. A simple dinner the whole family will love. Empty plates, guaranteed!

5 from 1 vote

Course: Dinner

Cuisine: American

Keyword: basil pasta, Creamy pasta, easy dinner recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 478kcal

Author: Alida Ryder

1 tbsp butter
1 onion finely chopped
2-3 garlic cloves minced
1 cup fresh basil roughly chopped
1 tsp dried herbs of your choice (basil, rosemary, sage, thyme or Herbs de Provence all work well)
1 cup whipping or heavy cream
1-2 tsp lemon juice
salt and pepper to taste
500 g (1lb) pasta cooked

Halve the chicken breasts horizontally, creating two thin cutlets.
In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil.
Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through.
Remove and allow to drain on a wire rack set over a sheet pan.

Melt the butter in a pan then add the onion. Cook until soft and translucent.
Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.