Crispy Chicken Creamy Pasta (Print-Friendly Version)
Juicy, crispy chicken and velvety pasta come together for the ultimate comfort dinner. Satisfying and rich flavors abound.
# What You’ll Need to Make This:
→ Crispy Chicken
01 -
4 boneless, skinless chicken breasts
02 -
240 ml breadcrumbs
03 -
60 g grated Parmesan cheese
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
2 eggs, beaten
07 -
Salt and freshly ground black pepper, to taste
08 -
Olive oil, for frying
→ Creamy Pasta
09 -
225 g pasta (penne or fettuccine)
10 -
240 ml heavy cream
11 -
60 g grated Parmesan cheese
12 -
3 garlic cloves, minced
13 -
30 g unsalted butter
14 -
Salt and freshly ground black pepper, to taste
15 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Season chicken breasts with salt and pepper. In one bowl, beat the eggs. In a separate bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dip each chicken breast into the beaten eggs, then coat thoroughly with the breadcrumb mixture.
02 -
Heat olive oil in a large skillet over medium heat. Add coated chicken breasts and fry for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and keep warm.
03 -
Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
04 -
In the same skillet used for the chicken, melt butter over medium heat. Sauté minced garlic for 1–2 minutes until fragrant. Pour in heavy cream and let simmer for 2–3 minutes. Stir in remaining Parmesan cheese and season with salt and pepper. Continue simmering until the sauce thickens.
05 -
Add cooked pasta to the skillet and toss gently until well coated in the creamy sauce.
06 -
Plate pasta with creamy sauce and arrange crispy chicken on top. Garnish with chopped parsley and extra Parmesan cheese if desired.
# Extra Tips:
01 -
For enhanced tenderness, marinate chicken breasts in buttermilk for several hours before breading.
02 -
Any pasta shape, such as rotini or spaghetti, can be substituted as desired.