Crispy Lemon Chicken with Besto Penne

Crispy lemon chicken served over penne tossed in vibrant, herb-packed Besto for a bright, savory bite. Fresh, zesty, and comforting all at once.

Cook Time: 35 minutes

Servings: 4 people

Ingredients:

Chicken 

• 2 large boneless, skinless chicken breasts
• Salt and black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 3/4 cup panko breadcrumbs
• Zest of 1 lemon 
• 2/s tsp garlic powder
• Olive oil (for pan frying)

Sauce

• 12 oz penne
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan (plus more for topping)
• 1/3-1/22cup Besto Pesto (adjust to taste)
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste 

To Finish

• Freshly grated Parmesan
• Extra lemon zest
• Fresh cracked pepper

Directions:     

1. Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve ½ cup pasta water, then drain.
   
2. Slice chicken breasts in half horizontally for thinner cutlets. Season both sides with salt and pepper.
   
3. Set up three bowls: flour in one, beaten eggs in another, and panko mixed with lemon zest and garlic powder in the third.
4. Dredge chicken in flour, dip in egg, then press into the panko mixture.
   
5. Heat a generous layer of olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. 
6. Transfer to a rack or plate and rest, then slice.
   
7. In the same pan (wipe excess oil if needed), add 1 tbsp olive oil. Add Besto pesto and lemon. Stir in heavy cream and bring to a gentle simmer.
8. Add a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper.
   
9. Toss the drained penne into the sauce until fully coated.
   
10. Plate pasta, top with sliced crispy lemon chicken, and finish with freshly grated Parmesan, extra lemon zest, and cracked black pepper.