Lemon Chicken Parm Pasta
This lemon chicken parm pasta is a fresh, zesty twist on a classic comfort dish. Crispy chicken paired with a creamy, citrusy Parmesan sauce creates a bright yet indulgent meal that’s perfect for both weeknights and meal prep.
Ingredients
Method
- Prepare the Chicken Coating: In one dish, mix oat flour with salt, pepper, garlic powder, and oregano. In another, beat the eggs. In a third, add crushed cornflakes or panko.
- Coat the Chicken: Dip each chicken breast in the flour mixture, then egg, then press into cornflakes or panko until fully coated.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.
- Cook the Pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water, then drain.
- Make the Sauce: In the same skillet, heat olive oil and sauté garlic for about 1 minute. Add pasta sauce and bring to a gentle simmer. Stir in cream cheese until smooth, then add Parmesan, lemon juice, and zest. Add pasta water as needed to loosen the sauce. Season to taste.
- Combine Pasta & Sauce: Toss cooked pasta with the sauce until evenly coated.
- Assemble & Serve: Slice the chicken and place over the pasta. Garnish with parsley and extra Parmesan if desired.
Nutrition
Notes
- Keep chicken separate to maintain crispiness
- Reheat pasta with a splash of water or milk to keep sauce smooth
- Use whole wheat or high-protein pasta for better macros
- Add spinach or broccoli for extra nutrients
- Store lemon zest separately and add fresh when reheating for best flavor
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