This lemon chicken pasta combines crispy parmesan crusted chicken with creamy fettuccine Alfredo.

First, bread your chicken cutlets using a delicious parmesan panko breading.

Next, cook your pasta.

In the meantime, pan-fry the chicken cutlets until they are golden brown and crispy.

While the chicken cooks heat your dairy-free Alfredo sauce (recipe is on the website). Then stir in the baby spinach and lemon juice.

Now combine the pasta and sauce.

Serve with your pan-fried parmesan crusted chicken. Garnish with parsley and enjoy!