Lemon Parmesan Chicken Pasta (Print Version)

# Ingredients:

01 - Fresh parsley for sprinkling on top.
02 - 1/4 teaspoon ground black pepper.
03 - 1/2 teaspoon kosher salt.
04 - 1 teaspoon garlic powder.
05 - Juice from 1 lemon.
06 - 1/2 cup grated parmesan cheese (for sauce).
07 - 1/2 cup heavy whipping cream.
08 - 8 ounces of thin spaghetti noodles.
09 - 1/4 cup all-purpose flour.
10 - 1/2 cup finely grated parmesan cheese (for breading).
11 - 1/2 cup Italian-style breadcrumbs.
12 - 6 tablespoons butter, separated.
13 - 2 chicken breasts, each split horizontally.

# Instructions:

01 - On medium heat, let 2 tablespoons of butter melt in your large skillet.
02 - In a shallow dish, melt the leftover butter. Mix flour, breadcrumbs, and parmesan in a different shallow dish.
03 - Coat the chicken in the melted butter, then press it into the breadcrumb mixture.
04 - Over medium heat, cook each side of the chicken for 3-4 minutes until golden and cooked through.
05 - Cook your spaghetti following the directions on the box, then drain the water.
06 - In the skillet, blend together the cream, lemon juice, parmesan, garlic powder, salt, and pepper. Stir while cooking until it thickens.
07 - Stir your drained spaghetti into the sauce to coat it well.
08 - Place chicken pieces on top of the pasta and sprinkle parsley to finish.

# Notes:

01 - Thin slices of chicken cook much faster.
02 - Be careful not to cook the sauce too long or it might split.
03 - Serve the dish immediately so the chicken stays crunchy.

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