Description
A delicious and comforting recipe featuring crispy fried chicken breasts served atop creamy, garlic Parmesan pasta. This meal combines the crunch of seasoned breadcrumb-coated chicken with a rich and velvety sauce, making it perfect for a satisfying 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
- 2 eggs (beaten)
- Salt and pepper to taste
- Olive oil for frying
For the Creamy Pasta
- 8 oz pasta (penne or fettuccine work great)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prep the Chicken: Season the chicken breasts generously with salt and pepper. Prepare two bowls – one with beaten eggs and the other with a mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then thoroughly coat it with the breadcrumb mixture.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken breasts for 5-6 minutes on each side or until they achieve a golden brown crust and are cooked through. Remove the chicken from the skillet and keep warm.
- Cook the Pasta: Cook the pasta in boiling salted water according to the package instructions until al dente. Drain the pasta well and set aside.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer for 2-3 minutes, stirring occasionally. Stir in the Parmesan cheese and season with salt and pepper. Allow the sauce to thicken slightly.
- Combine: Add the cooked pasta to the creamy sauce in the skillet and toss well to coat the pasta evenly with the sauce.
- Serve: Plate the creamy pasta and top each serving with a crispy chicken breast. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately for best taste.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half or a light cream alternative.
- Make sure the oil is sufficiently heated before frying the chicken to ensure a crispy crust without absorbing excess oil.
- Pasta water can be reserved to loosen the sauce if it becomes too thick.
- Freshly grated Parmesan cheese melts better and enhances the flavor over pre-grated varieties.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
