Crispy Chicken with Creamy Pasta
This Crispy Chicken with Creamy Pasta is the perfect balance of crunchy, golden-brown chicken paired with a rich, velvety pasta sauce. The crispy chicken is coated in a seasoned breadcrumb crust, pan-fried to perfection, and served over a creamy garlic Parmesan pasta. This dish is comforting, satisfying, and easy to make for a weeknight dinner or a special occasion.
Total time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Crispy Chicken:
2 large boneless, skinless chicken breasts (cut in half lengthwise to make 4 thinner pieces)
½ cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (Panko for extra crispiness)
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
For the Creamy Pasta:
8 oz fettuccine, spaghetti, or penne
2 tbsp olive oil
3 cloves garlic (minced)
1 cup heavy cream (or half-and-half for a lighter option)
½ cup grated Parmesan cheese
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional, for spice)
½ cup pasta water (reserved)
1 tbsp fresh parsley (chopped, for garnish)
Instructions
1. Prepare the Crispy Chicken
1. Set up a breading station: Place the flour in one shallow bowl, beaten eggs in a second bowl, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a third bowl.
2. Bread the chicken: Dredge each chicken piece in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press the crumbs onto the chicken to ensure they stick.
3. Cook the chicken: Heat olive oil in a large pan over medium heat. Fry each chicken piece for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove from heat and set aside.
2. Cook the Pasta & Sauce
4. Boil the pasta: Cook pasta according to package instructions in salted water. Reserve ½ cup of pasta water before draining.
5. Make the creamy sauce: In the same pan, put olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir well.
6. Add cheese & seasonings: Stir in Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Combine: Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add small amounts of reserved pasta water until desired consistency is reached.
3. Serve & Garnish
8. Plate the dish: Serve creamy pasta on a plate and place crispy chicken on top or beside it.
9. Garnish & enjoy: Sprinkle with fresh parsley and extra Parmesan cheese before serving.
Nutritional Information
Calories: ~750-850
Protein: ~40g
Fat: ~40g
Carbohydrates: ~65g
Fiber: ~3g
Sugar: ~3g
Sodium: ~700-900mg (varies based on ingredients)
Note: Nutrition will vary depending on portion size and ingredient modifications.
Recipe Notes & Tips
Extra Crispy Chicken: Use Panko breadcrumbs and toast them slightly in a dry pan before coating the chicken for even more crunch.
Lighter Option: Swap heavy cream for half-and-half or whole milk, and pan-fry the chicken in less oil or use an air fryer.
Make it Spicy: Add a dash of cayenne pepper to the breadcrumb mixture and extra red pepper flakes to the sauce.
Protein Substitutes: Try using shrimp or salmon instead of chicken for a seafood twist!