Description
This Crispy Chicken with Creamy Pasta recipe features golden, parmesan-crusted chicken breasts served atop tender fettuccine or penne pasta coated in a rich and velvety garlic cream sauce. Perfectly balanced with garlic, Parmesan, and subtle spices, this Italian-American dish is both comforting and elegant for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
For the Crispy Chicken
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- 3/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Creamy Pasta
- 8 ounces fettuccine or penne pasta
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (for sauce)
- Chopped parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually around 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Set the cooked pasta aside.
- Prepare the Breading Station: In three shallow bowls, place the flour in one, beaten egg in the second, and in the third combine panko breadcrumbs, 1/2 cup grated Parmesan, garlic powder, paprika, salt, and black pepper. This setup allows for an easy dredging process to achieve a crispy coating on the chicken.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten egg to fully coat, then press into the breadcrumb mixture to cover evenly. Set aside the breaded chicken breasts.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest on a plate.
- Make the Creamy Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in heavy cream and chicken broth, stirring to combine. Allow the sauce to simmer gently for 2 to 3 minutes to thicken slightly.
- Add Cheese and Combine Pasta: Stir in 1/2 cup grated Parmesan cheese until melted and the sauce becomes creamy and smooth. Add the drained pasta to the skillet and toss to coat thoroughly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Serve: Slice the rested crispy chicken breasts and place them atop the creamy pasta. Garnish with chopped parsley before serving for a fresh pop of color and flavor.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Add sautéed spinach or sun-dried tomatoes into the sauce for extra depth and flavor.
- This dish pairs wonderfully with a fresh side salad or warm garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
