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Crispy Chicken with Creamy Pasta
Caroline

Crispy Chicken with Creamy Pasta

This dish combines golden, crunchy chicken breasts with a rich and garlicky Parmesan cream pasta — a comforting dinner that’s both hearty and elegant.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 eggs, beaten
  • salt and pepper, to taste
  • olive oil, for frying
  • 8 oz pasta (penne or fettuccine recommended)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • fresh parsley, chopped (for garnish)

Equipment

  • Large skillet
  • mixing bowls
  • tongs or spatula
  • pot for pasta
  • colander
  • whisk

Method
 

  1. Season chicken breasts with salt and pepper.
  2. Beat eggs in one bowl. In another bowl, mix breadcrumbs, Parmesan, garlic powder, and paprika.
  3. Dip chicken into eggs, then coat in breadcrumb mixture.
  4. Heat olive oil in a skillet over medium heat. Fry chicken for 5–6 minutes per side until golden brown and fully cooked. Remove and keep warm.
  5. Boil pasta according to package directions. Drain and set aside.
  6. In the same skillet, melt butter and sauté garlic for 1–2 minutes. Add heavy cream and simmer for 2–3 minutes. Stir in Parmesan and season with salt and pepper. Let sauce thicken slightly.
  7. Toss pasta in the creamy sauce until well coated.
  8. Plate pasta and top with crispy chicken. Garnish with parsley and extra Parmesan.

Notes

  • For extra crispiness, double coat the chicken (dip twice in egg and breadcrumbs).
  • Use freshly grated Parmesan, not pre-shredded, for the best results.
  • Add a squeeze of lemon over the chicken before serving for brightness.