Description
This Crispy Chicken with Creamy Pasta recipe features juicy, breaded chicken breasts fried to golden perfection and served atop a luscious fettuccine pasta coated in a rich garlic-Parmesan cream sauce. The combination of crunchy chicken and velvety sauce creates a comforting, restaurant-quality dish perfect for dinner.
Ingredients
Scale
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs or panko for extra crunch
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 3 tbsp olive oil (for frying)
For the Creamy Pasta
- 12 oz fettuccine or your favorite pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk or heavy cream for extra richness
- ½ cup grated Parmesan cheese
- ½ tsp dried basil
- ½ tsp dried parsley
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C) to keep the chicken warm after frying. Flatten the chicken breasts using a meat mallet to about ½-inch thickness for even cooking. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, smoked paprika, black pepper, and salt. Coat each chicken breast first in flour, then dip in eggs, and press into the breadcrumb mixture to evenly coat.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes per side, until golden brown and crispy. Confirm the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a baking sheet and keep warm in the oven.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, typically 10-12 minutes, until al dente. Reserve ½ cup pasta water before draining.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly pour in milk or cream, whisking constantly to prevent lumps. Stir in Parmesan cheese, dried basil, and parsley. Season with salt and pepper. Simmer and stir until sauce thickens, about 5-7 minutes. Add reserved pasta water gradually to adjust sauce consistency to silky smooth.
- Combine and Serve: Toss the cooked pasta in the creamy sauce to coat completely. Plate the pasta and top each serving with a crispy chicken breast. Garnish with fresh parsley and additional Parmesan cheese if desired.
Notes
- Flattening chicken breasts ensures quick and even cooking without dry edges.
- Press breadcrumbs firmly to create a crispy coating.
- Do not overcrowd the pan while frying to prevent steaming and lose of crispiness.
- Whisk the roux constantly when making the sauce to avoid lumps.
- Add reserved pasta water to adjust sauce thickness and enhance silkiness.
- Cook pasta al dente to maintain texture when combined with sauce.
- For easier serving, slice chicken into strips and arrange atop pasta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: crispy chicken, creamy pasta, fettuccine, breaded chicken, Parmesan sauce, garlic cream sauce, comfort food, easy chicken dinner
