Description
This Crispy Chicken with Creamy Pasta recipe features juicy, breaded chicken breasts pan-fried to perfection and served alongside rich and velvety garlic Parmesan pasta. A comforting and flavorful dish perfect for any weeknight dinner, combining a crunchy protein with a luscious, creamy sauce and tender pasta.
Ingredients
Scale
For the Crispy 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 Creamy Pasta
- 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 chicken breasts between two sheets of plastic wrap and pound them to an even thickness with a meat mallet or rolling pin. Prepare three bowls: bowl one with flour, bowl two with beaten eggs, and bowl three with a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Dredge each chicken breast in flour, then dip into the beaten eggs, and coat thoroughly with the breadcrumb mixture, pressing gently to help the coating adhere.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for approximately 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once cooked, transfer the chicken to a plate and keep warm while preparing the pasta.
- 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. Reserve ¼ cup of the pasta cooking water before draining the pasta.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté briefly until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and Italian seasoning. Season the sauce with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until it reaches desired consistency.
- Combine Pasta and Sauce: Add the drained pasta to the creamy sauce and toss to coat evenly. Allow the pasta to heat through together with the sauce for a minute to blend the flavors.
- Serve: Plate the creamy pasta and top with the crispy chicken breasts. Garnish with chopped parsley to add freshness and color. Serve immediately for the best taste and texture.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- Be careful not to overcook the chicken to keep it juicy inside.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta better.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
