Creamy Lemon Chicken Pasta

 

Ingredients:

Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried Italian seasoning
• 1/4 tsp onion powder
• 3 Tbsp mayonnaise
• 1 Tbsp Dijon mustard

Breading:

• 1 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp dried Italian seasoning

Garlic cherry tomatoes:

• 16 oz cherry tomatoes, sliced in half
• 3 cloves garlic, minced
• 1/2 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Creamy lemon pasta:

• 16 oz dried spaghetti pasta
• 1 cup reserved pasta water
• 1/2 cup unsalted butter, divided
• 4-5 cloves garlic, minced
• 1/3-1/2 cup dry white wine
• 4 oz cream cheese, softened and cubed
• Zest of 1 lemon
• 3 Tbsp lemon juice
• 2/3 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp dried Italian seasoning

Garnish:

• Minced fresh basil
• Additional lemon zest
• Additional Parmesan cheese
• Additional black pepper

Instructions:

1. Preheat oven to 450°F and line a large rimmed baking sheet with foil.
2. Slice the chicken breasts in half horizontally, creating two thin fillets from each breast.
3. In a small bowl, combine the mayonnaise and Dijon mustard.
4. In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, salt, pepper, paprika, and Italian seasoning.
5. Season the chicken fillets with salt and pepper on both sides.
6. Spread the mayonnaise mixture over the top of one side of each chicken fillet.
7. Press the mayonnaise-coated side of each chicken fillet into the breading mixture, coating evenly.
8. Place the breaded chicken fillets on the prepared baking sheet.
9. In a small bowl, combine the cherry tomatoes, garlic, Italian seasoning, salt, and pepper.
10. Pour the cherry tomato mixture onto the baking sheet around the chicken fillets.
11. Bake the chicken and cherry tomatoes for 10 minutes.
12. While the chicken and cherry tomatoes are baking, bring a large pot of salted water to a boil.
13. Cook the spaghetti pasta according to package directions, reserving 1 cup of the pasta water before draining.
14. While the pasta is cooking, melt 3 tablespoons of butter in a large skillet over medium heat.
15. Add the garlic to the skillet and cook for 1 minute, stirring frequently.
16. Add the white wine to the skillet and cook for another minute, stirring frequently.
17. Add the remaining 5 tablespoons of butter, cream cheese, lemon zest, salt, pepper, and Italian seasoning to the skillet.
18. Whisk until the sauce is smooth and creamy.
19. Whisk in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
20. Add the lemon juice and Parmesan cheese to the skillet and stir to combine.
21. Drain the cooked pasta and add it to the skillet with the sauce.
22. Toss to coat the pasta in the sauce.
23. Slice the cooked chicken into thin strips.
24. Serve the pasta with the sliced chicken and burst cherry tomatoes on top.
25. Garnish with minced fresh basil, additional lemon zest, additional Parmesan cheese, and additional black pepper.

Enjoy!