Description
This Crispy Chicken with Creamy Pasta recipe features perfectly breaded and pan-fried chicken breasts paired with a rich and velvety garlic Parmesan cream sauce tossed with your choice of pasta. The combination offers a satisfying blend of textures and flavors, ideal for a comforting weeknight dinner or a special occasion meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Pasta and Sauce:
- 12 ounces pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- ¼ cup reserved pasta water (optional)
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin for uniform cooking. Set up three bowls: one with flour, one with beaten eggs, and one with a breadcrumb mixture made by combining breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dredge each chicken breast first in flour, then dip in eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes per side until they turn golden brown and reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and keep warm while you prepare the pasta and sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Before draining, reserve ¼ cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in Parmesan cheese and Italian seasoning, whisking until the sauce is smooth. Season with salt and pepper to taste. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
- Combine and Serve: Add the cooked pasta to the skillet with the creamy sauce and toss well to coat each strand thoroughly. Plate the creamy pasta and top with the crispy chicken breasts. Garnish with chopped parsley and extra Parmesan cheese for a fresh and flavorful finish. Serve immediately for the best texture and taste.
Notes
- Use panko breadcrumbs for an extra crispy coating on the chicken.
- Pounding chicken breasts to an even thickness ensures even cooking and prevents dryness.
- Reserve pasta water to help loosen and smooth out the sauce for better coating.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- Can be garnished with freshly chopped parsley or basil for an herbal touch.
