This Crispy Chicken with Creamy Pasta is a mouthwatering combination of tender, golden-brown chicken paired with a luscious, creamy pasta sauce. It’s easy to make, packed with flavor, and perfect for weeknight dinners or special occasions.
Ingredients
For the Crispy Chicken:
4 boneless, skinless chicken breasts: Pounded to even thickness for even cooking.
1 cup breadcrumbs (panko or regular): Creates a crispy, golden crust.
1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor to the coating.
1 tsp garlic powder: For a savory kick.
1 tsp paprika: Adds warmth and a touch of color.
1/2 tsp salt: Enhances the flavor.
1/4 tsp black pepper: For mild heat.
2 large eggs, beaten: Helps the breadcrumb mixture adhere to the chicken.
1/4 cup all-purpose flour: For dredging the chicken.
3–4 tablespoons olive oil: For pan-frying the chicken.
For the Creamy Pasta:
12 oz pasta (fettuccine, penne, or spaghetti): Perfect for soaking up the creamy sauce.
2 tablespoons butter: Adds richness to the sauce.
2 cloves garlic, minced: Provides a fragrant, savory base.
1 cup heavy cream: The foundation for the creamy texture.
1/2 cup grated Parmesan cheese: For a cheesy, luxurious sauce.
1/2 teaspoon Italian seasoning: Brings an herby touch.
Salt and pepper, to taste: Balances the flavors.
1/4 cup reserved pasta water (optional): To adjust sauce consistency.
Chopped parsley, for garnish.
Step-by-Step Instructions
1. Prepare the Chicken
Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness with a meat mallet or rolling pin.
Set Up a Breading Station:
In one bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
In a second bowl, beat the eggs.
In a third bowl, place the flour.
Bread the Chicken: Dredge each chicken breast in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with the breadcrumb mixture. Press gently to adhere.
2. Cook the Chicken
Heat 3–4 tablespoons of olive oil in a large skillet over medium heat.
Add the breaded chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer to a plate and keep warm.
3. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
4. Make the Creamy Sauce
In the same skillet used for the chicken (wipe out excess oil if necessary), melt the butter over medium heat.
Add the garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, whisking until smooth.
Season with salt and pepper to taste.
Add the cooked pasta to the sauce, tossing to coat. Use the reserved pasta water to loosen the sauce if needed.
5. Serve
Plate the creamy pasta and top each serving with a crispy chicken breast.
Garnish with chopped parsley and extra Parmesan cheese, if desired.
Serving Suggestions
Pair with a side of garlic bread or a simple green salad for a complete meal.
Add steamed vegetables like broccoli or asparagus for extra nutrients.
Storage Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm the pasta in a skillet over low heat with a splash of cream or milk to refresh the sauce. Reheat the chicken in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
Why You’ll Love This Recipe
Balanced and Comforting: Crispy chicken and creamy pasta are a match made in heaven.
Quick and Easy: Perfect for busy weeknights with minimal effort.
Customizable: Use your favorite pasta or add veggies to make it your own
Enjoy this Crispy Chicken with Creamy Pasta for a meal that’s equal parts satisfying, flavorful, and impressive! 🍝🍗