Make your nonna proud tonight: this recipe features everything you need to have an Italian-style feast. The centerpiece is the Parmesan-crusted chicken, which is baked in the oven to make the cheese nice and melty. But the linguine pasta on the side is practically a complete dish in its own right, featuring roasted tomatoes with a creamy lemon sauce. Get your knives ready for slicing in and set your forks to twirl, because you’ll wanna eat up every last bite.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Zest ½ tsp zest from lemon, then quarter. In a small bowl, stir together panko, half the fry seasoning, and ⅓ of the Parmesan. Season with salt and pepper.
Pat chicken dry with a paper towel and place on one side of lined sheet. Season all over with salt, pepper, and remaining fry seasoning. Mix mustard and mayonnaise in another small bowl, then brush mixture onto tops of chicken. Sprinkle panko mixture onto brushed sides, pressing to adhere. Roast in oven 10 minutes.
Once water boils, add linguine to pot. Cook until al dente, 10-12 minutes. Scoop out and reserve 1 cup pasta water, then drain. Meanwhile, halve tomatoes lengthwise. Mince or grate garlic. Toss together tomatoes, half the garlic, and a drizzle of olive oil in a medium bowl. Season with plenty of salt and pepper.
Once chicken has roasted 10 minutes, remove sheet from oven. Adjust oven rack to top position. Place seasoned tomatoes on empty side of sheet. Return to oven and roast until tomatoes are crisped at edges and chicken is no longer pink in center, 7-8 minutes. TIP: If tomatoes are still quite raw, remove chicken from sheet and roast tomatoes about a minute more.
Place pot used for pasta over medium heat. Add 1 TBSP butter and remaining garlic. Once butter melts and garlic is fragrant, about 1 minute later, lower heat and add 2 TBSP butter, lemon zest, cream cheese, and ¼ cup pasta water. Stir until smooth. Squeeze in 1 TBSP lemon juice, then add linguine and half the remaining Parmesan. Toss to combine. TIP: Add more pasta water if needed to loosen sauce.
Toss half the tomatoes into pasta in pot. Season with salt and pepper. Divide pasta between plates and arrange chicken to the side. Arrange remaining tomatoes on top of pasta and sprinkle with remaining Parmesan. Serve any remaining lemon on the side for squeezing over.