Description
Crispy golden chicken served on a bed of creamy pasta with a cheesy, savory sauce. This comforting dish combines crispy texture and rich creaminess for a meal that’s sure to please everyone at the table.
Ingredients
Scale
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 3–4 tablespoons olive oil (for frying)
For the Creamy Pasta:
- 12 oz pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup reserved pasta water (optional)
- Chopped parsley, for garnish
Instructions
-
Prepare the Chicken:
- Pound 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.
-
Set Up a Breading Station:
- In one bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, place the flour.
-
Bread the Chicken:
Dredge each chicken breast in the flour, dip it in the beaten eggs, and coat it thoroughly with the breadcrumb mixture. Press gently to adhere.
-
Cook the Chicken:
- Heat 3–4 tablespoons of olive oil in a large skillet over medium heat.
- Add the breaded chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Transfer to a plate and keep warm.
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve 1/4 cup of pasta water, then drain the pasta.
-
Make the Creamy Sauce:
- In the same skillet used for the chicken (wipe out excess oil if needed), melt the butter over medium heat.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese and Italian seasoning, whisking until smooth.
- Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. Use the reserved pasta water to loosen the sauce if necessary.
-
Serve:
- Plate the creamy pasta and top each serving with a crispy chicken breast.
- Garnish with chopped parsley and extra Parmesan cheese, if desired.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a little heat.
- You can use any type of pasta you prefer or have on hand.
Nutrition
- Serving Size: 1 plate
- Calories: 750kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 120mg