Crispy Chicken with Creamy Pasta for a Cozy Night
This dish combines the crunch of perfectly cooked chicken with a rich, velvety pasta sauce, making it ideal for family dinners or special occasions.
Equipment
- Large Skillet
- Mixing Bowls
- Pot
- Paper Towels
Ingredients
Chicken Breasts
- 1.5 pounds Fresh Boneless Chicken Breasts Ideal for achieving a crispy texture.
Pasta
- 12 ounces Pasta (Fettuccine or Penne) Cook until al dente for best texture.
Dredging Ingredients
- 1 cup All-Purpose Flour For dredging the chicken.
- 2 large Eggs Beaten for egg wash.
- 1 cup Panko Breadcrumbs For extra crunch.
Creamy Sauce Ingredients
- 0.5 cup Parmesan Cheese Freshly grated for flavor.
- 1 cup Heavy Cream For the creamy sauce.
- 2 cloves Garlic Minced for flavor.
- 0.5 cup Olive Oil For frying the chicken.
Seasoning
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Garnish
- to taste Fresh Parsley Finely chopped for garnish.
Instructions
- Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs.
- Coat each chicken breast in flour, dip in eggs, then coat with breadcrumbs.
- Heat olive oil in a skillet and fry the chicken until golden brown, about 5-7 minutes per side.
- While chicken cooks, boil salted water and cook pasta until al dente. Reserve pasta water before draining.
- In the same skillet, sauté minced garlic, then add heavy cream and simmer for 3-4 minutes.
- Stir in Parmesan cheese until melted, adjusting consistency with reserved pasta water if needed.
- Toss the drained pasta in the creamy sauce until well coated.
- Slice the crispy chicken and serve over the creamy pasta, garnished with parsley.
- Serve immediately while hot.
Notes
This dish can be adapted with vegetables or different types of pasta for variety.