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Parmesan Crusted Chicken with Lemon Basil Pasta

Nothing easier or tastier than Parmesan Crusted Chicken with Lemon Basil Pasta!  You’ll never believe it’s low cal AND healthy!!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Chicken, pasta
Cuisine: Italian
Keyword: lemon basil pasta, parmesan crusted chicken
Servings: 4
Calories: 763kcal



  • 2 large boneless skinless chicken breasts
  • 2 cups poultry stuffing i.e. StoveTop or Pepperidge Farm
  • 1 egg beaten
  • 1/2 cup flour
  • 2 tbsp water
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese
  • 2 tbsp dehydrated parsley
  • 1 tbsp butter
  • 2 tbsp olive oil


  • 8 oz thin spaghetti No. 9 cooked per package directions
  • 1 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 large garlic clove minced
  • 1 tbsp fresh basil chiffonade or 1 tsp dry (a POOR substitute)


  • Chicken Directions:
  • Crush stuffing mix into fine crumbs by either placing in a plastic bag and rolling with a rolling pin OR processing in a food processor. Mix in the basil, oregano, parsley and the cheese. Place processed stuffing on a plate and set aside.
  • Beat the egg with 2 tbs water in a bowl. Place the 1/2 cup of flour on a plate so you can dredge the chicken easily.
  • Using a meat mallet, pound chicken breasts to about 1/2 inch thickness. Cut each chicken breast in half keeping portions as even as possible. You will get 4 equal portions out of 2 breasts.
  • Dredge the chicken portions in flour, then dip in egg, draining off excess, then coat with the crumbs. Repeat for all portions.
  • Heat butter and olive oil in a large skillet over medium heat. Add chicken breast pieces and brown well on each side, about 5-8 minutes per side.
  • Makes 4 servings. Serve over Lemon Basil Pasta
  • Pasta Directions:
  • Cook spaghetti per package directions. Drain.
  • In a large saucepan, heat olive oil. Add garlic and saute until oil is infused with garlic flavor. Garlic should NOT start to brown. A few seconds is enough to do this. Remove from heat and add the pasta, lemon zest, lemon juice and the chiffonade basil (this only means a loose shredding of the leaves). Toss to coat pasta.


Serving: 1serving | Calories: 763kcal | Carbohydrates: 78g | Protein: 28g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 695mg | Potassium: 468mg | Fiber: 6g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 4mg