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.
Reviews from our home cooks
I only had one issue with the dish, I wish the instructions were slightly more clear about the step with the parmesan, butter and part of the crumbs. I accidently forgot to add the mixture to the chicken :| OPE! Other than that, this dish was great for a Sunday lunch. It was enough to keep me full until after Mass, and the portion size are great. All three of us had enough with one left over for lunch. It was very tasty, I enjoyed the zucchini (Another food I had foolishly thought I disliked.) I also loved how the lemon really contrasted the pesto, speaking of the pesto..(at least I'm 85% positive it was pesto?) it was GREAT!! Usually at places with pesto dishes, I notice the pesto was too much and overpowered the dish. With this one however, you could still taste the parmesan, and the tomato/chicken flavors. It is a great dish and only took about 50 minutes. (I usually take longer when first making a dish). If you enjoy lightly sauced pasta, and breaded chicken, you should give this one a try!
Pesto-Pesto-Pesto! The dish is great. When we order this again, we will double the pesto. The white sauce is lighter in taste and for me could use a bit more punch, but it's still a great recipe. We loved the double portion so we could have the left over on another night. We will definitely be ordering more "double portion" dishes because on heavier work days, we really don't feel like cooking.
Needed more flavor! I added the entire juice from the lemon, more pesto from my fridge and put the seasoned tomatoes in the pasta... it still tasted pretty bland. It was an ok dish but could've been better. Also had to broil the chicken until it was golden brown.
I wish there was more pesto and cream in the sauce on this one, but it was delicious nonetheless! Would get again! Added crushed red pepper for an extra kick.
This was pretty good and also a huge amount of food, which was great we had leftovers. I think I would have preferred the chicken without the panko and also mixed in with the pasta.
Yummy, rich without being too heavy, and good crispy textures. The leftovers even reheated pretty well for work lunches.
Loved it. The pesto was too strong so we left it off. But everything was yummy!
I had an unexpected guest for dinner and already had this made. We had plenty.
