Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

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By Alex

• Aug 03, 2026 • 0 Comments •

4.7

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Crispy, tender and juicy parmesan crusted chicken over the most incredible creamy lemon garlic pasta! This is a must make meal!

My baby is turning two in just a few months. I am seriously crying big ugly tears over it! ? We all absolutely adore her and she is so much fun. Every month that she grows I want time to stop because she says the cutest little things. We chase her around the house and she runs as fast as her little legs can go and says, “Wun! Get you!”. It has been so much fun watching her grow! Since the weather is warming up we spend every sunny day at our park around the corner. We have such a blast with her everyday.

As it starts to get warm outside and spring is almost here, I love to create lemon inspired recipes.

Promise me ONE thing. You will make this recipe this week!

Lets break this meal down for you. It starts with this amazing and crispy pan fried chicken. The crust is so crispy and the parmesan flavor is incredible. You cut into the chicken and it is so tender and juicy!

But then there is the creamy lemon garlic pasta. OH MY GOSH.

This pasta only requires a few ingredients and it is creamy and amazing. It has just enough lemon to add a tangy flavor to the creamy pasta and it is perfect.

I could not BELIEVE how good this entire meal came together. The crispiness of the chicken and the creamy lemon garlic pasta! We all devoured this meal and couldn’t eat it fast enough.

The great thing about this meal is that it is ready in about 30 minutes. It is quick and easy and full of incredible flavor!

Trust me on this one! You have got to make it! It is a meal that your family is going to rave about!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.