Parmesan Chicken & Lemon Noodles

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 3/4 cup grated Parmesan cheese
• 1 1/2 cup panko bread crumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/3 cup mayo
• avocado oil spray

• 8 ounces pasta
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/2 tablespoon flour
• 1/2 cup water
• 1/2 teaspoon Better Than Bouillon chicken base
• 1 cup heavy cream
• zest of half of a lemon
• 1 tablespoon lemon juice (half a lemon)

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut each chicken breast into thin, flat pieces (splitting breast in 3). Pat the chicken breasts dry if they have a lot of moisture on them.
2. Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl. Coat the Chicken: Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs to the chicken, getting it as well-coated as you can. Flip and repeat. Finally, spray the top side with avocado oil spray until coated.
3. Bake the Chicken: Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Grab each piece along the sides with tongs, flip, and broil the back side so it gets very golden and crispy all around and reaches an internal temp of 165. Make the Lemon Sauce: Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes. Finish Sauce: Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce has thickened and clings to the back of a spoon. Remove the sauce from heat to cool slightly.
4. Stir in the lemon zest and lemon juice. Cook the Pasta: Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine. Add reserved pasta water as needed.