This crispy chicken pasta brings together tender, crunchy chicken cutlets and angel hair pasta in a bright lemon cream sauce. It’s a satisfying meal that feels special but is easy enough for any night of the week.
The whole dish comes together in about 30 minutes, making it a great option when you need dinner on the table fast. The sauce is made right in the same pan used to cook the chicken, which means more flavor and less cleanup.
Why You’ll Love Crispy Chicken Pasta
- A panko and Parmesan crust gives the chicken a light, crispy texture that holds up against the creamy sauce.
- Making the sauce in the same pan after cooking the chicken incorporates all the flavorful browned bits, adding depth to the final dish.
- Using thin-sliced chicken cutlets and quick-cooking angel hair pasta ensures this meal is ready in about 30 minutes.
Crispy Chicken Pasta Ingredients
- Chicken: Thin-sliced chicken cutlets are ideal because they cook quickly. If you have regular chicken breasts, you can slice them in half horizontally to create your own cutlets.
- Panko: These Japanese-style breadcrumbs are lighter and create a crispier coating than traditional breadcrumbs.
- White Wine: Use a dry white wine you would drink, such as Sauvignon Blanc or Pinot Grigio. For an alcohol-free version, just use more chicken stock.
- Pasta: Angel hair is a great choice because it cooks in just a few minutes. Linguine, spaghetti, or fettuccine also work well.
- Lemon: Using both fresh lemon juice and zest gives the sauce the brightest, most authentic lemon flavor.
Exact quantities are in the recipe card below.
How to Make Crispy Chicken Pasta
Step 1: Bread and Cook the Chicken
First, set up your three-part breading station for the chicken: one dish for flour, one for a beaten egg, and a third for the panko and Parmesan mixture. Coat each piece of chicken, then pan-fry in olive oil until golden brown and fully cooked. Set the chicken aside to rest while you make the sauce.
Step 2: Make the Creamy Pan Sauce
In the same skillet, sauté the garlic, then pour in the white wine to lift all the tasty browned bits from the bottom of the pan. Stir in the chicken stock, cream, and lemon to create a simple, flavorful sauce, and let it simmer for a few minutes to thicken.
Step 3: Finish and Serve
Cook the angel hair pasta while the sauce is simmering. Once cooked, drain the pasta and toss it directly in the skillet with the lemon cream sauce. Serve the pasta in bowls, topped with the crispy chicken, and finish with a sprinkle of fresh parsley.
Storage Tips for Crispy Chicken Pasta
Store leftover pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. The chicken will lose its crispiness upon storage. Reheat the pasta and sauce gently on the stovetop or in the microwave. Reheat the chicken in an air fryer or oven at 350°F (175°C) for a few minutes to help it crisp up again. We do not recommend freezing this dish.
Expert Tips for Crispy Chicken Pasta
- For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- If your chicken breasts are not thin-sliced, you can pound them to an even 1/2-inch thickness. This helps them cook quickly and evenly.
- Do not overcrowd the skillet when cooking the chicken. Cook in batches if needed to ensure the chicken gets crispy.
- If you prefer to not use wine, you can substitute it with an equal amount of chicken stock.
What to Serve with Crispy Chicken Pasta?
This dish is a complete meal on its own, but a simple green salad with a light vinaigrette or some steamed green beans would be a nice addition.
Crispy Chicken Pasta Recipe FAQs
Can I make this gluten-free?
Yes, you can. Use a gluten-free all-purpose flour blend, gluten-free panko breadcrumbs, and your favorite gluten-free pasta.
What can I use instead of heavy cream?
Half-and-half is the best substitute, though the sauce will be slightly thinner. We do not recommend using milk, as it may curdle with the lemon juice and will not create a creamy sauce.
Can I add vegetables to this pasta?
Certainly. Sautéed mushrooms, steamed asparagus tips, or a few handfuls of fresh spinach wilted into the sauce at the end would all be excellent additions.
Crispy Chicken Pasta
Ingredients
- 1 pound thin-sliced chicken breast 450g
- 1/2 teaspoon salt divided
- 1/4 cup all-purpose flour 30g
- 1 large egg lightly beaten
- 1/2 cup panko breadcrumbs 25g
- 1/4 cup grated Parmesan cheese plus more for serving, 25g
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 cup dry white wine like Sauvignon Blanc or Pinot Grigio, 60ml
- 1 cup low-sodium chicken stock 240ml
- 1/4 cup heavy cream 60ml
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 8 ounces angel hair pasta 225g
- Fresh parsley chopped, for garnish, optional
Instructions
- Pat the chicken dry and season both sides with 1/4 teaspoon of salt. Set up a breading station with three shallow dishes. Place the flour in the first, the beaten egg in the second, and the panko breadcrumbs mixed with Parmesan cheese in the third.
- Dredge one piece of chicken in the flour, shaking off any excess. Dip it into the egg, letting the excess drip off. Finally, press the chicken into the panko mixture, coating both sides evenly.
- Heat the olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the skillet. Cook for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken to a plate and keep warm.
- Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble for about 1 minute.
- Stir in the chicken stock, heavy cream, lemon juice, lemon zest, and the remaining 1/4 teaspoon of salt. Bring to a simmer and cook for 3 to 5 minutes, until the sauce has slightly thickened.
- While the sauce simmers, cook the angel hair pasta in a large pot of salted boiling water according to package directions. Drain well.
- Add the cooked pasta directly to the skillet with the sauce. Toss to combine everything. Serve the pasta immediately, topped with the crispy chicken (either whole or sliced). Garnish with fresh parsley and extra Parmesan cheese if you like.
