Description
Crispy Chicken with Creamy Pasta is the ultimate comfort food, combining perfectly crispy chicken breasts with a rich, velvety pasta in a creamy Parmesan sauce. This indulgent yet easy-to-make dish is sure to impress anyone at the dinner table, making it perfect for cozy weeknight dinners or special occasions.
Ingredients
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- Salt and pepper, to taste
- Olive oil, for frying
For the Creamy Pasta:
- 8 oz pasta (penne or fettuccine recommended)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken: Season the chicken breasts with salt and pepper. In one bowl, beat the eggs. In another, combine the breadcrumbs, Parmesan, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through. Set aside and keep warm.
- Cook the Pasta: Boil the pasta according to package instructions. Drain and set aside.
- Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream and simmer for 2-3 minutes. Mix in the Parmesan cheese, season with salt and pepper, and cook until the sauce thickens.
- Combine: Add the cooked pasta to the sauce and toss to coat evenly.
- Serve: Plate the creamy pasta and top with the crispy chicken. Garnish with fresh parsley and extra Parmesan.
Notes
- Variations:
- For a gluten-free option, use gluten-free breadcrumbs and pasta.
- Add a pinch of red pepper flakes to the creamy sauce for a spicy twist.
- Use chicken thighs instead of breasts for a juicier option.
- Storage and Reheating:
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet over low heat, adding a splash of milk or cream to refresh the sauce.
