Description
This Crispy Chicken with Creamy Pasta recipe features tender boneless chicken breasts breaded and pan-fried to golden perfection, then finished in the oven for a crispy, juicy finish. Paired with a luscious creamy Parmesan pasta infused with garlic and chicken broth, this comforting dish is perfect for an elegant yet easy weeknight 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. Prepare three separate bowls: one with flour, one with whisked eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dredge each chicken breast first in flour, then dip into the egg, and finally coat with the breadcrumb mixture to ensure an even crust.
- Pan-fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the coated chicken breasts and fry for 3-4 minutes on each side, or until they develop a beautiful golden crust.
- Bake the Chicken: Transfer the pan-fried chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through and juices run clear.
- Cook the Pasta: While the chicken bakes, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant. Pour in the chicken broth and let it simmer until it reduces by half, intensifying the flavor.
- Finish the Sauce: Stir in the heavy cream and grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss well to ensure every piece is coated with the luscious creamy sauce.
- Assemble and Serve: Slice the crispy chicken breasts into strips. Plate the creamy pasta and arrange the chicken slices on top. Garnish with fresh parsley for a pop of color and freshness. Serve immediately for best texture and flavor.
Notes
- For extra crispy chicken, double coat the chicken breasts by repeating the egg and breadcrumb steps.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Use freshly grated Parmesan cheese for the best texture and taste in the pasta sauce.
- Make sure the oil is hot enough before frying the chicken to get a crispy crust without absorbing excess oil.
- Leftover creamy pasta can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop with a splash of cream or milk to loosen the sauce.
