Description
This Crispy Chicken with Creamy Pasta recipe features tender chicken breasts coated in a flavorful breadcrumb and Parmesan crust, pan-fried to golden perfection and finished in the oven. Served atop a luscious, garlicky creamy Parmesan pasta, this dish combines crispy texture and rich flavors in a satisfying 45-minute meal perfect for a family dinner.
Ingredients
Scale
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 eggs
- ¼ cup all-purpose flour
- 2 tbsp olive oil (for frying)
For the Creamy Pasta
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Crispy Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts generously with salt and pepper to enhance their flavor.
- Coat the Chicken: Arrange three bowls; one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, and paprika. Dredge each chicken breast first in the flour, then dip in the egg, and finally coat thoroughly in the breadcrumb mixture.
- Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the coated chicken breasts for about 3-4 minutes on each side or until they develop a golden brown crust.
- Bake the Chicken: Transfer the pan-fried chicken to a baking sheet and bake in the preheated oven for 10-12 minutes to ensure they are cooked through and juicy.
- Cook the Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth and let it simmer until reduced by half, concentrating the flavors.
- Finish the Sauce: Stir in the heavy cream and grated Parmesan cheese into the skillet. Mix until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the creamy sauce and toss well to coat evenly.
- Assemble the Dish: Slice the crispy chicken breasts into strips.
- Serve: Plate the creamy pasta, top with the sliced crispy chicken, and garnish with fresh parsley for a vibrant finish.
Notes
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- You can use chicken thighs instead of breasts for juicier meat.
- Adjust garlic powder and paprika in the breadcrumb mix to taste for varying spice and flavor levels.
- Use fresh Parmesan cheese for the best taste and texture in both the crust and the sauce.
- Make sure not to overcook the pasta to maintain its texture when tossed in the sauce.
