Parmesan-Crusted Chicken
with PHILADELPHIA® Cream Cheese & Creamy Lemon Tomato Spaghetti
- Wheat
- Milk
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 to make the cheese nice and melty. But the spaghetti 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.
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
½ cup
Parmesan Cheese
1 tablespoon
Fry Seasoning
2 tablespoon
Sour Cream
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
2 unit
Tomato
1 clove
Garlic
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. • Cut tomatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon. • In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and 1 TBSP olive oil. Season with salt and pepper.
• Toss tomatoes on one side of prepared sheet with half the garlic and a drizzle of olive oil. Season with salt and pepper; arrange skin sides down. • Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on empty side of same sheet. • In a second small bowl, combine mustard and sour cream; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
• Roast tomatoes and chicken on middle rack until tomatoes are lightly browned and softened and chicken is cooked through, 15-20 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and continue roasting tomatoes.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.
• Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. • Lower heat; stir in PHILADELPHIA® cream cheese, a pinch of lemon zest, another 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water until smooth. • Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
• Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. • Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful chicken and creamy lemon pasta; some found it a bit bland and wanted more seasoning.
- Ease of prep: Quick and simple to make, though a few had trouble with uneven chicken thickness or getting the crust to stick.
- Suggestions: Consider adding extra garlic, herbs, or red pepper flakes to boost flavor; roast cherry tomatoes instead of Roma for better results.
- Portions: Several noted not enough pasta for 4 servings; doubling the noodles and sauce is recommended for larger portions.
- Leftovers: Chicken doesn't reheat well, but the pasta keeps nicely for lunch the next day.
Reviews from our home cooks
Thank you for making recipes easier! Parmesan-Crusted Chicken is now one of my favorite meals, because now I can make a delicious spaghetti sauce that's better than tomato sauce and a delicious chicken coating! I'll order this one again!
The parmesan crust is so flavorful and the pasta is perfect with just a light sauce. Chicken cooked to perfection.
In two months of enjoying Hello Fresh, this was our favorite! Easy to prepare and loved the Parmesan-Crusted Chicken. The lemon zest also really brightens the pasta!
It was real good just a little too much lemon flavor. I suggest if you aren't into a strong lemon flavor cut the flavoring in half. The chicken was the best parmesan chicken recipe I have ever tried.
The tomatoes burned. The chicken was not done so had to be put back in and the parmesan cheese on top burned. The cream cheese curdled so I had to add more of my own cream cheese. The spaghetti with lemon tasted great.
The crusted chicken with the side dish of Creamy Lemon Tomato Spaghetti is a good match, but I would add more tomatoes and less spaghetti.
I am biased because parmesan crusted chicken is one of my favorite dishes. I never attempted to cook it until now and this turned out excellent.
The sauce was full of flavor, the parmesan breading was awesome and the tomatoes were acidic and wonderful.
If you read my previous feedback regarding the texture of the chicken... I'm happy to report that was NOT the case this time around! It was perfect! I'm really enjoying the creamy pasta with lemon, it's been in a few recipes lately! My one thought is... There wasn't much of a veggie with this particular meal. The tomatoes didn't amount to much (posted about this before, but again, I realize it's not tomato season, but these are pretty bad). It would have been great to add a side veggie of some type.
My kiddos hate tomatoes but loved this meal. We enjoyed the parm-crusted chicken - so moist!
