Lemon Panko Chicken & Creamy Pesto Pasta
with Roasted Zucchini, Fresh Tomato & Parmesan
- Eggs
- Milk
- Wheat
These chicken cutlets are coated in a panko crust seasoned with lemon zest and Parmesan, then baked to juicy crispness. You'll set that golden chicken atop a creamy pesto penne bursting with basil flavor, roasted zucchini, and bright lemon juice. Finish it with a sprinkle of Parmesan and diced tomato for pops of color and freshness.
Ingredients
1 unit
Lemon
1 unit
Tomato
2 unit
Zucchini
1 tablespoon
Italian Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
8 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
6 tablespoon
Parmesan Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Penne Pasta
(Contains: Wheat)
24 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Zest and quarter lemon. Dice tomato into 1⁄2-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons.
• Place 2 TBSP butter(4 TBSP for 8 servings) in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Stir in lemon zest, panko, half the Parmesan, salt, and pepper. • In a small bowl, combine tomato with salt and pepper. Set aside, stirring occasionally, until ready to serve.
• Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. • Pat chicken dry with paper towels; season all over with Italian Seasoning, salt, and pepper. Place on a separate lightly oiled baking sheet. • Evenly spread a thin layer of mayonnaise onto tops of chicken (you may have some mayonnaise left over); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast zucchini on top rack and chicken on middle rack until zucchini is tender and chicken is cooked through, 15-20 minutes.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain. Reserve pot.
• In pot used for pasta, combine cream sauce base, garlic powder, and basil paste; bring to a simmer over medium heat. Stir in drained penne until coated in sauce. • Once zucchini is done, transfer to pot with pasta. Squeeze juice from one lemon wedge (two wedges for 8 servings) over pasta. Toss to coat. TIP: If pasta seems dry, add splashes of reserved pasta cooking water until desired consistency is reached. • Taste and season with salt and pepper. Add another squeeze of lemon juice if desired.
• Sprinkle remaining Parmesan over pasta. Top chicken with tomato. • Serve chicken and pasta family style or divide between plates with remaining lemon wedges on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, though some found it mild; consider adding extra pesto or a squeeze of lemon for more punch 🍋.
- Ease of prep: Simple preparation with a satisfying result, taking about 50 minutes for first-time cooks.
- Suggestions: Try adding crushed red pepper for kick, or mix seasoned tomatoes into the pasta for extra flavor.
- Leftovers: Generous portions often provided tasty next-day lunches; the dish reheats well.
- Kid-friendly: Several parents noted their children, even picky eaters, enjoyed this meal.
