Description
This Crispy Chicken with Creamy Pasta recipe combines tender, golden-brown breaded chicken breasts with a rich and velvety Parmesan cream sauce tossed with perfectly cooked pasta. The dish is finished with fresh parsley for a flavorful and satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 eggs
- ¼ cup all-purpose flour
- 2 tbsp olive oil (for frying)
For the Creamy Pasta
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Crispy Chicken: Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Set up three bowls: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, and paprika. Dredge each chicken breast first in flour, then dip in egg, and finally coat in the breadcrumb mixture.
- Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry each breaded chicken breast for 3-4 minutes per side until golden brown and crispy.
- Bake the Chicken: Transfer the fried chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes until fully cooked through.
- Cook the Pasta: Boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant. Pour in the chicken broth and let it simmer until it reduces by half.
- Finish the Sauce: Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the creamy sauce and toss gently until well coated.
- Assemble and Serve: Slice the crispy chicken breasts into strips. Serve the sliced chicken over the creamy pasta and garnish with freshly chopped parsley.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute chicken broth with vegetable broth to make it lighter.
- Use gluten-free pasta and breadcrumbs for a gluten-free version.
- The chicken can be cooked completely in the skillet, but baking ensures it cooks through without burning the crust.
- Freshly grated Parmesan gives a better flavor than pre-grated.
