Description
Crispy chicken with creamy pasta delivers a mouthwatering blend of textures and flavors that dance across your palate. Perfectly golden-brown chicken nestles atop silky noodles, promising a delightful dining experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts (boneless, skinless, pounded to even thickness)
- 12 ounces (340 grams) pasta (fettuccine, penne, or spaghetti)
- 1 cup heavy cream
Coating and Seasoning:
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Cooking and Finishing Ingredients:
- 34 tablespoons (510 milliliters) olive oil (for frying)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water (optional)
- Chopped parsley, for garnish
- Salt and pepper, to taste
Instructions
- Transform chicken breasts into uniform thickness by gently pounding between plastic wrap layers using a meat mallet or rolling pin.
- Create three strategic coating zones: one with seasoned breadcrumb mixture combining Parmesan, garlic powder, paprika, salt, and pepper; another with whisked eggs; and the final zone with plain flour.
- Meticulously coat each chicken piece by first dusting with flour, thoroughly dipping in beaten eggs, then generously rolling in seasoned breadcrumb mixture, pressing firmly to ensure complete coverage.
- Heat olive oil in a spacious skillet over medium temperature, allowing the pan to reach optimal cooking heat.
- Carefully introduce breaded chicken to the hot skillet, cooking each side until achieving a rich golden-brown exterior and ensuring internal temperature reaches 165°F/74°C, approximately 4-5 minutes per side.
- Remove perfectly cooked chicken and keep warm while preparing subsequent components.
- Initiate pasta preparation by bringing generously salted water to a rolling boil in a large pot.
- Submerge pasta and cook according to package guidance until reaching al dente consistency, reserving 1/4 cup pasta water before draining.
- Utilize the same skillet, wiping away excess oil, and melt butter over medium heat.
- Introduce minced garlic, sautéing briefly until aromatic and translucent.
- Stream heavy cream into the skillet, allowing a gentle simmer to develop.
- Incorporate Parmesan cheese and Italian seasoning, whisking continuously to create a smooth, luxurious sauce.
- Adjust sauce seasoning with salt and pepper according to preference.
- Introduce cooked pasta to the creamy sauce, thoroughly coating each strand, utilizing reserved pasta water to achieve desired sauce consistency if needed.
- Artfully plate creamy pasta, crowning each serving with a crispy chicken breast.
- Optionally embellish with freshly chopped parsley and additional Parmesan cheese for enhanced flavor and visual appeal.
Notes
- Pounding chicken evenly ensures uniform cooking and prevents dry or undercooked sections.
- Using a three-bowl breading technique creates a crispy, well-adhered coating that locks in moisture and flavor.
- Pat chicken dry before breading to help the breading stick better and achieve maximum crispiness.
- Choose panko breadcrumbs for an extra crunchy texture that stays crisp longer.
- Allow chicken to rest at room temperature for 15 minutes before cooking to promote even heat distribution.
- Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking.
- Reserve pasta water helps create silky, clingy sauce that perfectly coats pasta noodles.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 740
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 210 mg