Description
A delicious and satisfying meal featuring crispy, golden-brown chicken breasts served over a bed of rich, creamy parmesan pasta. The chicken is coated with a flavorful breadcrumb mixture and pan-fried before finishing in the oven for perfect texture. The pasta is cooked al dente and tossed in a luscious garlic-parmesan cream sauce, making this dish a comforting dinner favorite.
Ingredients
Scale
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 eggs
- ¼ cup all-purpose flour
- 2 tbsp olive oil (for frying)
For the Creamy Pasta
- 8 oz pasta (penne or fettuccine)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Crispy Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper evenly on both sides to enhance flavor. Set up a breading station with three separate bowls: one with all-purpose flour, one with whisked eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, and paprika. Dredge each chicken breast first in flour, then dip into the egg, and finally coat thoroughly in the breadcrumb mixture for a crisp crust.
- Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, place the breaded chicken breasts in the skillet and cook for 3-4 minutes on each side, until they develop a golden-brown crust. This initial frying locks in moisture and adds texture.
- Bake the Chicken: Transfer the fried chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, ensuring they are cooked through and juicy on the inside. This step finishes the cooking process evenly.
- Cook the Pasta: While the chicken bakes, cook the pasta according to package instructions until al dente. Drain and set aside to be combined with the sauce later.
- Prepare the Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant, taking care not to burn it. Pour in the chicken broth and simmer until it has reduced by half, concentrating the flavors.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese to the skillet, whisking until the sauce is smooth and creamy. Season with salt and pepper to taste, adjusting the seasoning according to preference.
- Toss Pasta with Sauce: Add the cooked pasta to the creamy sauce, tossing gently to coat every piece evenly with the rich, garlicky parmesan sauce.
- Assemble and Serve: Once the chicken is baked, slice it into strips. Plate the creamy pasta and top with the crispy chicken strips. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately and enjoy your comforting meal.
Notes
- Use freshly grated Parmesan cheese for maximum flavor in both the breading and sauce.
- Make sure not to overcrowd the skillet when pan-frying to ensure even browning.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Try different pasta shapes like penne or fettuccine according to your preference.
- Leftover creamy pasta can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
