Parmesan Crusted Chicken with Creamy Spinach Pasta
Parmesan Crusted Chicken with Creamy Spinach Pasta is a delicious and satisfying meal featuring crispy, golden-brown chicken coated in a flavorful Parmesan crust, served over a rich, garlicky spinach cream sauce with tender pasta. This dish combines textures and flavors beautifully—crunchy chicken, silky pasta, and a savory, cheesy sauce. It’s perfect for a restaurant-quality dinner at home!
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Parmesan Crusted Chicken:
2 large boneless, skinless chicken breasts (halved to make 4 thin cutlets)
½ cup all-purpose flour (or almond flour for low-carb)
1 large egg
1 tbsp milk
¾ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
2 tbsp olive oil (for frying)
For the Creamy Spinach Pasta:
8 oz fettuccine or penne pasta (use gluten-free if needed)
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional, for spice)
2 cups fresh spinach, chopped
Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken (10 minutes)
1. Slice the chicken breasts in half to create four thin cutlets.
2. Set up three bowls:
Bowl 1: Add flour.
Bowl 2: Whisk together egg and milk.
Bowl 3: Mix Parmesan cheese, panko breadcrumbs, garlic powder, salt, pepper, and Italian seasoning.
3. Dredge each chicken cutlet in flour, then egg mixture, and finally Parmesan-panko mix. Press to coat evenly.
Step 2: Cook the Chicken (8 minutes)
1. Heat olive oil and butter in a large skillet over medium heat.
2. Add chicken and cook for 4 minutes per side, or until golden brown and crispy. (Internal temperature should reach 165°F).
3. Remove chicken and place on a plate; cover with foil to keep warm.
Step 3: Cook the Pasta (8-10 minutes)
1. Cook pasta according to package instructions until al dente.
2. Drain and set aside, reserving ½ cup pasta water.
Step 4: Make the Creamy Spinach Sauce (7 minutes)
1. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Pour in heavy cream and chicken broth. Stir and simmer for 2-3 minutes.
3. Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until cheese melts.
4. Mix in chopped spinach and cook for 2 minutes, until wilted.
5. Toss in cooked pasta. If sauce is too thick, add reserved pasta water gradually.
6. Season with salt and pepper to taste.
Step 5: Serve & Enjoy (2 minutes)
1. Plate the creamy spinach pasta and top with crispy Parmesan chicken.
2. Garnish with extra Parmesan and fresh parsley.
3. Serve warm and enjoy!
Notes & Tips
Extra crispy chicken? Use a wire rack after frying to keep it from getting soggy.
Make it lighter: Use Greek yogurt instead of heavy cream.
Low-carb version: Swap pasta for zucchini noodles or cauliflower rice.
Want more flavor? Add sun-dried tomatoes or mushrooms to the sauce.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work great, but adjust cooking time (about 6 minutes per side).
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth.
Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Q: Can I make it dairy-free?
A: Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
Nutritional Information
Calories: 650
Protein: 45g
Carbohydrates: 50g
Fat: 30g
Fiber: 4g
Sodium: 900mg
This dish is creamy, crispy, and packed with flavor—a perfect balance of comfort and indulgence!