Description
A delicious and comforting dish featuring crispy pan-fried chicken breasts paired with creamy Parmesan garlic pasta. This recipe combines crunchy breaded chicken with rich and velvety pasta sauce, perfect for a satisfying weeknight meal.
Ingredients
Scale
For the Crispy Chicken
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
For the Creamy Pasta
- 8 oz fettuccine or penne pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped parsley for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne according to package instructions until al dente. Drain the pasta and set aside while you prepare the chicken and sauce.
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and black pepper.
- Bread the chicken: Coat each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere well.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Make the creamy pasta sauce: In another large skillet over medium heat, melt butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and bring to a gentle simmer.
- Add cheese and seasonings: Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Cook and stir until the cheese has melted and the sauce is smooth and creamy.
- Toss pasta with sauce: Add the cooked pasta to the sauce and toss well until the noodles are fully coated with the creamy sauce.
- Serve: Place each crispy chicken breast over a bed of creamy pasta. Garnish with chopped parsley for a fresh touch and serve immediately.
Notes
- For extra flavor, use seasoned panko breadcrumbs or add a splash of white wine to the sauce before adding the cream.
- You can slice the chicken breasts before serving for easier portioning or to use in meal prep containers.
- Make sure the chicken is cooked through by checking that the internal temperature reaches 165°F.
- Use freshly grated Parmesan for best taste and smooth melting in the sauce.