Description
Crispy chicken with creamy pasta brings together golden-crusted chicken and silky noodles in a comforting Italian-inspired dish. Cheese and herbs complement the perfectly seasoned protein, inviting diners to savor each delightful bite.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup (120 ml) grated Parmesan cheese (for chicken coating)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 egg, beaten
- 2 tbsps olive oil
- 8 oz (226 g) pasta (fettuccine or penne)
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) grated Parmesan cheese (for sauce)
- 1/2 tsp Italian seasoning
- Fresh parsley for garnish
Instructions
- Gently pound chicken breasts to uniform thickness, ensuring even cooking. Season generously with salt and freshly ground black pepper.
- Create a flavorful coating by combining breadcrumbs, grated Parmesan, aromatic garlic powder, and smoky paprika in a shallow dish. Dredge chicken through beaten egg, then thoroughly coat with the seasoned breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place breaded chicken and cook for 4-5 minutes per side, achieving a golden-brown crust and crispy exterior. Transfer to a warming plate.
- Bring a pot of salted water to a rolling boil. Cook pasta until al dente, typically 8-10 minutes. Reserve a small amount of pasta water, then drain thoroughly.
- Using the same skillet, reduce heat and melt butter. Sauté minced garlic until fragrant and translucent. Pour in heavy cream, chicken broth, additional Parmesan, and Italian seasoning. Simmer for 3-4 minutes until sauce thickens and develops a rich consistency.
- Gently fold cooked pasta into the creamy sauce, adding reserved pasta water if needed to achieve desired sauce texture. Plate the pasta and top with crispy chicken. Finish by sprinkling freshly chopped parsley for a vibrant touch.
Notes
- Achieve the perfect chicken thickness by gently pounding breasts between plastic wrap for even cooking.
- Enhance breadcrumb coating by using panko for extra crunch and mixing in fresh herbs like thyme or rosemary.
- Prevent soggy chicken by patting meat dry before breading and ensuring oil is hot enough before frying.
- Create gluten-free version by substituting regular breadcrumbs with almond flour or gluten-free breadcrumb alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 2
- Calories: 780 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 155 mg