Crispy Chicken Creamy Pasta
Crispy, golden chicken breasts served with rich, garlicky creamy pasta create a delightful combination of textures and flavors that's perfect for a satisfying dinner.
Equipment
- 1 large skillet for frying chicken and making sauce
- 1 pot for cooking pasta
- 2 bowls for egg wash and breadcrumb mixture
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 beaten eggs
- Salt and pepper to taste
- Olive oil for frying
- 8 oz pasta penne or fettuccine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Dip each chicken breast into beaten eggs, then coat with a mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium heat and fry the chicken for 5 to 6 minutes per side until golden and cooked through, then set aside and keep warm.
- Cook pasta according to package instructions, drain, and set aside.
- In the same skillet, melt butter and sauté minced garlic for 1 to 2 minutes.
- Pour in heavy cream, simmer for 2 to 3 minutes, then stir in Parmesan cheese. Season with salt and pepper and cook until sauce thickens.
- Add cooked pasta to the creamy sauce and toss to coat evenly.
- Plate the creamy pasta, top with crispy chicken, and garnish with fresh parsley and additional Parmesan if desired.
Notes
- Use freshly grated Parmesan for best flavor.
- Substitute chicken breasts with thighs for a juicier option.
- Store leftovers refrigerated up to 3 days.
- Reheat pasta gently to avoid sauce separation.