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Crispy Chicken with Creamy Pasta

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Indulge in this crispy chicken paired with a creamy, dreamy pasta. Perfectly breaded and pan-fried chicken served on top of rich, cheesy pasta makes for a hearty and satisfying meal. Ready in under 40 minutes, it’s the ideal weeknight dinner!

Ingredients

Scale
  1. 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 the Creamy Pasta:

    1. 12 oz pasta (fettuccine, penne, or spaghetti)
    2. 2 tablespoons butter
    3. 2 cloves garlic, minced
    4. 1 cup heavy cream
    5. 1/2 cup grated Parmesan cheese
    6. 1/2 teaspoon Italian seasoning
    7. Salt and pepper, to taste
    8. 1/4 cup reserved pasta water (optional)
    9. Chopped parsley, for garnish

Instructions

  • Prepare the Chicken
    • Pound the chicken breasts to an even thickness.
    • 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.
    • Dredge each chicken breast in the flour, dip into the eggs, and coat with the breadcrumb mixture. Press gently to ensure it sticks.
  • Cook the Chicken
    • Heat 3–4 tablespoons of olive oil in a skillet over medium heat.
    • Add the breaded chicken and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
    • Transfer to a plate and keep warm.
  • Cook the Pasta
    • Boil salted water in a large pot.
    • Add 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), melt butter over medium heat.
    • Add garlic and sauté for about 30 seconds until fragrant.
    • Pour in heavy cream, bring to a gentle simmer, and whisk in Parmesan cheese and Italian seasoning until smooth.
    • Season with salt and pepper to taste.
    • Add pasta to the sauce, tossing to coat. If needed, use reserved pasta water to loosen the sauce.
  • Serve
    • Plate the creamy pasta and top with crispy chicken.
    • Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve immediately.

Notes

  • You can use chicken thighs instead of chicken breasts for a juicier result.
  • Adjust the seasoning to taste; add red pepper flakes for some heat.
  • Make sure to reserve pasta water before draining—it helps adjust the sauce consistency.

Nutrition

Find it online: https://grandmarecipesflash.com/crispy-chicken-with-creamy-pasta/