Description
This Crispy Chicken with Creamy Pasta recipe features tender breaded chicken breasts pan-fried to golden perfection and served atop a luscious, homemade creamy Parmesan pasta. The dish combines crunchy textures with rich, velvety sauce for a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Pasta
- 12 ounces pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- ¼ cup reserved pasta water (optional)
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet or rolling pin. Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper. Dredge each chicken breast first in flour, then dip in the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating sticks.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through with an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and keep warm.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the pasta.
- Prepare the Creamy Sauce: In the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, bring to a gentle simmer, then stir in Parmesan cheese and Italian seasoning. Whisk the sauce until smooth and season with salt and pepper to taste. If the sauce thickens too much, gradually add the reserved pasta water until the desired consistency is achieved.
- Combine and Serve: Add the cooked pasta to the skillet containing the creamy sauce and toss well to coat. Plate the creamy pasta and top with the crispy chicken breasts. Garnish with chopped parsley and additional Parmesan cheese if desired.
Notes
- To ensure even cooking, pound the chicken breasts to a uniform thickness before breading.
- Use panko breadcrumbs for an extra crispy texture.
- Freshly grated Parmesan cheese works best for both the breading and sauce.
- Reserve pasta water to adjust the sauce consistency without diluting the flavor.
- Cook chicken on medium heat to avoid burning the crust before cooking through.
- This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.
