This is one of those traditional meals that is just so good everyone leaves the table happy. Crispy Chicken Tenders Over Pasta with Cream Sauce!
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Crispy herb breaded chicken served atop of tender pasta and warm tomatoes and then topped with a creamy sauce with a hint of garlic and lemon! So beautiful, filling and satisfying.
This meal has many components: the chicken, pasta, and sauce. When meals have many components it’s important to have all items measured, chopped etc before cooking begins so things go smoothly.
The Recipe: Parmesan Crusted Chicken Tenders Over Pasta with Cream Sauce
Tips and what you need: You will be cooking chicken and pasta at the same time. If multi tasking isn’t your bag, recruit someone to help! You will need a large stock pot, a wire cooling rack and a good sea salt! I buy the tub to save money.
This recipe has quite a few steps, but don’t be intimidated. Just take one step at a time and it will all flow.
- 1 pound Chicken Tenders (store bought, or make your own by slicing chicken breast into 1/4" pieces)
- 2 egg whites
- 2 teaspoons cornstarch
- juice from half a lemon
- 1 cup plain panko bread crumbs
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- Zest of 1 lemon
- ½ cup grated fresh Parmesan cheese
- 1 pint heavy cream
- 1 Tablespoon butter
- 1 Tablespoon flour
- 2 cloves garlic, minced
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons freshly chopped sage
- pinch of sea salt and pepper
- 1 lb linguine, cooked to package instructions
- 4-5 roma tomatoes, chopped
- 2 cloves garlic
- Sea salt, to taste
- 3 T Olive Oil
- Pine Nuts (to taste) optional
Chicken tenders should be about ¼ inch thick. If they are thicker, place between two sheets of parchment paper and pound with a rolling pin till they are about a ¼ inch thick. Set aside.
In a shallow dish combine egg whites, corn starch and lemon juice.
In another large shallow dish combine all crumb ingredients and toss well.
Dip chicken tenders in egg mixture and coat both sides with bread crumb mixture.
If it falls off, press more on. The egg coating acts as a ‘glue’ to hold crumbs on to chicken.
After coating with bread crumbs allow chicken tenders to “rest” on a wire rack for ½ hour.
Combine the tomatoes, garlic and a pinch of sea salt in a large serving bowl with a paper towel in the bottom of bowl. Toss. Cover and let sit until pasta is ready. Start cream sauce.
In a pot, melt butter on medium heat. When melted add salt, pepper and flour. Whisk until a ‘roux’ forms, this will thicken your sauce. Slowly add cream while whisking. When cream thickens slightly lower heat and add lemon zest, garlic, salt, pepper and lemon juice. Simmer on low heat for 5 minutes. Add sage and lower flame to keep warm till chicken is ready. Start a large pot of water to cook pasta according to package directions.
You will start the chicken and the pasta at the same time.
After chicken has rested for a half hour and pasta water is boiling, use a non stick skillet to sauté chicken on med/high heat in olive oil until golden and crisp, about 4-5 minutes each side, chicken is thin so it cooks quickly. Be sure pan and oil are hot before adding chicken. After placing chicken in pan to cook, add pasta to water, stirring frequently while keeping an eye on chicken.
When pasta is 'al dente', drain into a colander without rinsing, remove paper towel from under tomatoes and immediately place hot pasta on top of the tomato mixture. The heat from the pasta will warm the tomatoes without making them mushy. Drizzle the pasta with olive oil and sprinkle with sea salt, toss.
Place pasta and tomatoes on plate, top with chicken and sage cream sauce. Sprinkle with pine nuts. Enjoy!
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I’m all set to eat these for breakfast. They look SO. GOOD. I just need a chef, as I’m feeling a bit lazy. But that panko crust and sage cream sauce!!
Lol. I can relate! Sometimes I am a bit lazy too!
I want that cream sauce!!
Wow. Just wow. I haven’t had breakfast yet, and I’m already thinking about dinner. Sharing…
That sage cream sauce sounds amazing! My daughter would love this recipe as she prefers white sauce over red most the time. & we serve chicken a lot so it’s great to find new recipes with chicken. Thanks, pinning to try.
I think I will try this recipe using my ceramic-lined Dutch oven… and for sure I will try the “let breaded tenders rest for 30 minutes” advice.
Chicken parm is one of my favorite dishes and this sounds yummy. I’ve been trying to decide what to eat for lunch and I am thinking chicken parm now. Not a bad way to improve a Monday.
Mmm I love everything about this recipe – esp the cream sauce!
oh that looks delicious! That sauce and the crispy chicken look like a match made in heaven!
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I know I tell you this like every day but man you make the best food! I love making chicken tenders, but have never done parmesan crusted or over pasta! I love all of this!
Thanks Kristen! I will never get tired of hearing that 🙂
Wow! This looks incredible. All of my favorite things in one dish!
I make grain-free sourdough bread and am thinking I can convert the crumbs into this recipe. Maybe not quite the flare, but I think my family will love it!
YUM!!! This would be such a yummy dinner–can’t wait to try it!
I may need to make this for dinner tonight!
This looks amazing! I will have to make this sometime this week since it’s been a while since my family has had pasta (oh the horror!). But really, this sounds so delicious! Can’t wait to try it!
Mmm! That looks delicious! I think the sage cream sauce sounds amazing. Love that it’s a bit simpler with pre-made chicken tenders.
I love Parmesan crusted chicken tenders. I’m going to have to make this!
You had me at sage cream sauce!
That cream sauce!!! Swoon! I would love this meal, the chicken sounds amazing … but, that cream sauce. Wow. Lovely Linda!
It is yummy! Thanks Emily!
I love your “4 C’s” tips! This looks so delicious, and the warm tomatoes sound like the perfect topping!
Another fabulous recipe!
LOVE the SAGE cream sauce and warm tomatoes and the crunchy crust and..
Sounds just so very yummy!!
You have a very unique cooking style and a very unique presentation style. Your recipes are so inviting.
That sage cream sauce has me salivating!
This sounds so good, love the sage lemon cream sauce, yum!
My first few thoughts while reading and looking at your pictures: Dang, that looks so good, I wish I could have dinner at her house. I loved the way you described this dish it makes me want a plate ASAP!
I make homemade tenders all the time. These are just taken to a whole new level with that sauce though. I’m going to have to try!
That cream sauce looks so good – the flavors in it, garlic and lemon and sage, oh my! I am already thinking of ideas to use that sauce.