Let me start by saying this is not your average scampi pasta dish. First off, we have parmesan crusted chicken as the main star. Second, there are roasted brussels sprouts in the mix. And third, hello caramelized lemons! I'll admit this parmesan crusted chicken scampi pasta is a little more spring weather appropriate but who says we can't have pasta year-round? Lemony, bright, and oh so satisfying, this pasta will make you think that spring is just around the corner.

Print Recipe

Parmesan Crusted Chicken Scampi Pasta

Total Time1 hour hr

Course: Main Course

Cuisine: Italian

Keyword: chicken, pasta

Servings: 4

Author: Cherry on My Sundae

Ingredients

Parmesan crusted chicken

• 4 chicken cutlets
• salt and pepper
• ½ cup all-purpose flour
• 2 large eggs whisked
• 1 cup panko
• ¼ cup grated parmesan
• ¼ cup oil

Brussels sprouts

• 1 tablespoon oil
• 3 cups halved Brussels sprouts
• 1 teaspoon minced garlic
• salt and pepper
• ½ teaspoon red pepper flakes

Remaining ingredients

• 1 lb spaghetti
• ¼ cup butter divided
• ½ lemon thinly sliced
• 1 tablespoon minced garlic
• ½ cup white wine
• 1 cup chicken stock
• juice of ½ lemon
• ½ cup parmesan grated
• ¼ cup reserved pasta water
• extra parmesan for finishing

Instructions

• Prepare parmesan crusted chicken. Season both sides of the chicken cutlets with salt and pepper. Put ½ cup flour in one shallow bowl, 2 whisked eggs in another, and 1 cup panko with ¼ cup parmesan in a third bowl. Dredge chicken in the flour, shaking off excess. Dip chicken in egg and coat in panko and parmesan mix.
• Heat ¼ cup oil in a saute pan over medium heat. Cook chicken until golden brown, about 3-4 minutes. Flip and cook on the other side until juices run clear. Remove chicken from the pan and keep warm.
• Wipe the pan clean and heat 1 tablespoon oil. Add brussels sprouts and cook until charred, about 4-5 minutes. Add garlic and saute another minute. Season with salt, pepper, and red pepper flakes. Remove brussels sprouts from pan and set them aside.
• Bring a pot of salted water to a boil over high heat. Cook spaghetti until al dente, about 8 minutes. Drain, reserving ¼ cup of the cooking water.
• Meanwhile, melt 2 tablespoons in the same pan and lay lemon slices in an even layer. Cook until caramelized, about 2 minutes. Flip and brown on the other side. Add tablespoon and saute until browned, about 30 seconds.
• Add white wine and bring to a simmer. Continue to cook for 1 minute. Add chicken stock and juice of ½ lemon and bring to a simmer. Continue to cook for 5 minutes over medium heat. Season sauce with salt and pepper.
• Add spaghetti, Brussels sprouts, ¼ cup reserved pasta water, 1 cup parmesan, and 2 tablespoons butter in the sauce. Toss to combine and bring to a simmer. Continue to cook until the pasta is well coated in the sauce, about 2-3 minutes. Season with salt and pepper.
• Portion the pasta into 4 bowls and top with the parmesan crusted chicken. Finish with grated parmesan.

**Helpful tips and common mistakes

Why make plain boring chicken when you can make parmesan crusted chicken? To make the parmesan crusted chicken, all you need are eggs, flour, panko, and parmesan. If you have fresh breadcrumbs on hand, I highly encourage you to use them. Combine the panko with parmesan and set up your breading station. Coat the chicken in the flour, dip it in the eggs, and finish in the parmesan panko mix.

Cook the chicken in a saute pan over medium heat; if the heat is too high, the chicken will burn before the inside is cooked, too low and the outside coating will get soggy.

In the same pan, cook the brussels sprouts. Asparagus, lemon, and pasta are three ingredients that go hand in hand, but what about brussels sprouts? Slightly charred brussels sprouts are equally delicious with pasta especially in this parmesan crusted chicken scampi pasta. To prepare the vegetables, simply heat oil in a saute pan and cook the halved sprouts until browned. Season the sprouts with salt, pepper, red chili flakes and set them aside.

While the spaghetti is cooking, make the delicious lemon butter sauce. There is white wine in the sauce but if you're not a fan, substitute it with more chicken stock. Simmer the stock, lemon juice, white wine, and garlic for 5 minutes and season with salt and pepper.

Throw the cooked pasta into the sauce and toss it together with parmesan, reserved pasta water, brussels sprouts, and more butter. Top with the parmesan crusted chicken and more parmesan and there you have it.

Everything about this parmesan crusted chicken scampi pasta is just right. From the charred brussels sprouts to the lemony pasta to the savory chicken, everything just works together. Delicious? I think so.

For more pasta inspiration check out this spicy pasta alla vodka with bacon pangrattato!