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Parmesan Crusted Chicken Scampi Pasta

Course Main Course
Cuisine Italian
Keyword chicken, pasta
Total Time 1 hour
Servings 4
Author Cherry on My Sundae


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


  • 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.