Description
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
- 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:
- 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 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
- Serving Size: 1 portion
- Calories: 650 kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 140mg