Crispy chicken basil pasta
Juicy crispy lemon pepper chicken served with creamy basil pasta. A simple dinner the whole family will love. Empty plates guaranteed!
Ingredients
For the crispy chicken:
I used panko breadcrumbs to make a super crispy chicken cutlet but you can use the same method I used for my chicken nuggets and dip the egg-coated chicken back in the seasoned flour if you preferred.
- 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.
Chicken pasta recipes
Crispy chicken basil pasta
Juicy crispy lemon pepper chicken served with creamy basil pasta. A simple dinner the whole family will love. Empty plates, guaranteed!
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Calories: 478kcal
Servings: 6
Ingredients
For the basil pasta
- 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
For the crispy chicken
- 500 g (1lb) chicken breasts
- 1 cup flour seasoned with salt and pepper
- 3 eggs
- 2 cups panko breadcrumbs
- 2 tsp lemon pepper
- 1 tsp salt
- 1 tsp garlic powder
- ½ cup grated Parmesan
Instructions
Bread and cook 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.
- 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 sauce
- 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.
Nutrition
Calories: 478kcal | Carbohydrates: 64g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 660mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg
Hi Alida, the recipe seems to omit the quantity of parmesan needed for the chicken. Looking forward to trying this one. Looks delicious.
I’ve added the Parmesan. Thanks so much for notifying me of the mistake!