• 1 pkg of penne pasta
  • 1 lb chicken breasts, sliced thin about 1/2 inch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/4 cup flour
  • 1/4 cup panko bread crumbs
  • 5 tablespoons butter, divided
  • 1 ts garlic powder
  • 1 cup milk
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/2 cup grated parmesan cheese


  1. Cook pasta according to package directions. Drain and set aside. Season chicken generously on both sides with salt, pepper, and garlic powder. Then dredge chicken in flour and bread crumb mixture until coated on all sides.
  2. Heat 2 tablespoons butter in a large skillet over medium to medium-high heat. When butter is hot and starts to turn brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 3-5 minutes per side. Remove the chicken to a plate and cover with foil to keep warm.
  3. In the same skillet, add the remaining 4 tablespoons butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the milk and bring to a simmer. Add the lemon juice and zest and whisk to combine. Add the parmesan cheese and whisk until smooth and melted.
  4. Dish up the pasta and top with chicken and sauce. Garnish with extra parmesan cheese and parsley flakes. add a ts of garlic powder to the pasta.