Description
This Crispy Chicken with Creamy Pasta recipe features tender breaded chicken breasts fried to golden perfection and served atop a luscious creamy garlic Parmesan pasta. The dish combines crunchy textures with rich, flavorful sauce for a satisfying American main course perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 1 egg, beaten
- ¾ cup breadcrumbs (panko preferred)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
Pasta and Sauce
- 8 oz pasta (fettuccine, penne, or your choice)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta: Prepare the pasta according to package directions until al dente. Drain well and set aside while you prepare the chicken.
- Prepare Breading Stations: In three separate shallow bowls, place the flour, beaten egg, and seasoned breadcrumbs. To the breadcrumbs, stir in garlic powder, paprika, salt, and pepper to evenly distribute the seasonings.
- Pound Chicken: Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness to ensure uniform cooking.
- Bread Chicken: Dredge each chicken breast first in the flour, then dip into the beaten egg, and finally coat thoroughly with the seasoned breadcrumbs.
- Fry Chicken: Heat olive oil in a skillet over medium heat. Add the breaded chicken breasts and cook for 4–5 minutes on each side, or until the coating is golden brown and the chicken is cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Make Creamy Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 3–4 minutes to reduce and thicken slightly.
- Add Cheese and Seasoning: Stir in grated Parmesan cheese and Italian seasoning until the sauce becomes smooth and creamy. Adjust salt and pepper to taste.
- Toss Pasta: Add the cooked pasta to the sauce in the skillet and toss until the noodles are well-coated with the creamy sauce.
- Serve: Slice the crispy chicken breasts and arrange on top of the creamy pasta. Garnish with chopped parsley and extra Parmesan cheese if desired. Serve warm.
Notes
- For additional flavor, incorporate some fresh lemon zest into the cream sauce or toss in a handful of baby spinach for extra greens.
- To make this dish gluten-free, substitute gluten-free pasta and gluten-free breadcrumbs.
- Use panko breadcrumbs for a crispier texture.
- Ensure chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
