Description
This Crispy Chicken with Creamy Pasta recipe combines golden, pan-fried chicken breasts with rich, garlicky Parmesan cream sauce tossed with tender pasta. Perfect for a comforting yet elegant dinner that’s quick to prepare in about 35 minutes, serving 4 people.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs (beaten)
- Salt and pepper to taste
- Olive oil for frying
Pasta and Sauce
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep the Chicken: Season the chicken breasts evenly with salt and pepper. In one bowl, beat the eggs thoroughly. In a separate bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, and paprika to create the breading mixture.
- Coat the Chicken: Dip each chicken breast first into the beaten eggs, ensuring full coverage, then press into the breadcrumb mixture so each piece is well coated on all sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken breasts for 5 to 6 minutes per side, until they develop a golden brown crust and are cooked through. Once done, remove from skillet and keep warm.
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- Make the Creamy Sauce: In the same skillet used for frying chicken, melt the butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in the heavy cream, then simmer gently for about 2 to 3 minutes. Stir in the grated Parmesan cheese, and season with salt and pepper. Continue cooking until the sauce thickens slightly.
- Combine Pasta and Sauce: Add the cooked pasta directly into the creamy sauce in the skillet. Toss gently to coat all pasta strands evenly with the rich sauce.
- Serve: Plate the creamy pasta first, then top each serving with a crispy chicken breast. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- For extra crispiness, pat chicken breasts dry before coating.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Use penne or fettuccine pasta as recommended, but other pasta shapes like rigatoni or farfalle also work well.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
