Basil Parmesan Pasta with Crispy Chicken

What do I need?

• 450 g chicken tenderloins
• 1 cup Panko breadcrumbs
• 1½ cups grated parmesan
• ½ teaspoon onion powder
• 3 tbsp extra virgin olive oil
• Salt and black pepper
• 450 g spaghetti
• 3 cloves garlic, finely chopped or grated
• ¼ tsp dried chilli flakes
• 2 tablespoons salted butter
• 1½ cups fresh basil, finely chopped
• Zest of 1 lemon
• ½ cup walnuts, roughly chopped
• 500 mL salt-reduced chicken stock
• 180 mL thickened cream
• 60g cream cheese, at room temperature
• Juice from 1 lemon
• 2 tbsp chopped fresh parsley

How do I make it?

1. Place the Panko, ½ cup parmesan, and onion powder in a shallow bowl. Dredge both sides of the chicken through the crumb mix, pressing to adhere by using your fist to make the crumbs stick. Place the chicken on a plate and set aside.
2. Bring a large pot of salted water to a boil. Cook the spaghetti according to packet directions until al dente. Drain.
3. To make the sauce, heat 1 tablespoon olive oil and the garlic together over medium-high heat. Cook for 2–3 minutes until fragrant. Add the butter, then stir in the basil, lemon zest, chilli flakes, salt, and black pepper. Cook another minute until the basil is fragrant. Pour in the chicken stock and thickened cream, then add the cream cheese and whisk until smooth. Bring the sauce to a gentle simmer and cook for 5–8 minutes until slightly thickened.
4. To cook the chicken, heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the chicken and cook until golden brown, 3–4 minutes per side. Set aside.
5. Stir 1 cup parmesan and the walnuts into the sauce. Toss in the spaghetti and cook for 3–5 minutes, then remove from heat and stir in the parsley and a squeeze of lemon juice.
6. Divide the pasta between plates and top with slices of crispy chicken. Twirl and devour… with extra parmesan and crusty bread on the side.