Ingredients
For the Crispy Chicken:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
3-4 tablespoons olive oil (or vegetable oil) for frying
For the Creamy Pasta:
12 oz pasta (fettuccine or penne works best)
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Execution
Prepare the Chicken
Season the Chicken: Sprinkle both sides of the chicken breasts with salt and pepper.
Set Up the Breading Stations: Place flour in one shallow dish, beaten eggs in another, and a mix of panko breadcrumbs, Parmesan, garlic powder, and paprika in a third.
Bread the Chicken: Dip each chicken breast in flour, then coat it in the egg, and finally press it into the breadcrumb mixture for an even coating.
Cook the Chicken
Heat Oil: In a large skillet, heat the olive oil over medium heat.
Fry the Chicken: Place the chicken breasts in the skillet and cook for about 5-6 minutes on each side until they’re golden and fully cooked (internal temperature should reach 165°F). Once cooked, transfer the chicken to a paper towel-lined plate.
Make the Creamy Pasta Sauce
Cook the Pasta: Boil a pot of salted water and cook the pasta until it’s just tender, following the package directions. Drain well and set aside.
Make the Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Cream and Broth: Stir in the heavy cream and chicken broth, bringing the sauce to a gentle simmer.
Add Parmesan: Gradually stir in the Parmesan cheese, adding salt and pepper to taste. Let the sauce thicken for a couple of minutes.
Combine: Add the cooked pasta to the skillet, tossing until it’s fully coated in the creamy sauce.
Serve
Serve the Dish: Spoon a portion of the creamy pasta onto each plate and place a crispy chicken breast on top.
Garnish: Sprinkle with fresh parsley and extra Parmesan if desired.
Additional tips
- Use Chicken Thighs: Substitute chicken breasts with boneless thighs for an extra juicy option.
- Add Veggies: Stir in spinach, mushrooms, or sun-dried tomatoes to the pasta for added flavor and nutrition.
- Lighter Option: Swap out heavy cream for half-and-half or milk for a lighter version of the sauce, although it may be less thick.
- Gluten-Free Option: For a gluten-free version, use gluten-free flour and breadcrumbs in place of the regular ones.
