Parmesan Chicken Lemon Pasta (Print Version)

# Ingredients:

01 - 2 boneless chicken breasts, sliced horizontally.
02 - 6 tablespoons of butter, split.
03 - 1/2 cup finely grated parmesan.
04 - 1/2 cup Italian-style breadcrumbs.
05 - 1/4 cup all-purpose flour.
06 - 8 ounces of thin spaghetti noodles.
07 - 1/2 cup rich heavy cream.
08 - 1/2 cup freshly grated parmesan cheese.
09 - Juice from one lemon.
10 - 1 teaspoon garlic powder.
11 - 1/2 teaspoon of salt.
12 - 1/4 teaspoon black pepper.
13 - Parsley, chopped for sprinkling on top.

# Instructions:

01 - Warm up 2 tablespoons of butter in a big skillet on medium heat.
02 - In a wide dish, melt the rest of the butter. In another dish, mix the breadcrumbs, parmesan, and flour.
03 - Dip each chicken piece into the melted butter then coat it well in the breadcrumb mixture.
04 - Fry the chicken for about 3 to 4 minutes on each side. It should be golden, crispy, and cooked inside.
05 - Prepare the spaghetti as instructed on the package, then drain off the water.
06 - In the skillet, stir together the cream, parmesan, lemon juice, garlic powder, salt, and pepper. Let it cook until it thickens.
07 - Toss the drained pasta in the creamy sauce until it's well coated.
08 - Add the chicken on top of the pasta and sprinkle with parsley as a finishing touch.

# Notes:

01 - Slice the chicken thin so it cooks faster.
02 - Keep an eye on the sauce so it doesn't curdle.
03 - Serve right away so the chicken stays crispy.

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