This Crispy Chicken with Creamy Pasta is the ultimate combination of comfort food and indulgence. Golden, breaded chicken cutlets are perfectly crispy on the outside and tender on the inside, paired with a luscious, velvety pasta sauce infused with garlic, Parmesan, and cream. Whether it’s for a special family dinner or just because you deserve something delicious, this dish is sure to impress everyone at the table. It’s easy to prepare yet feels restaurant-quality—let’s get cooking!
Ingredients
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 ½ cups seasoned breadcrumbs (or panko for extra crunch)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil (or enough to shallow fry)
For the Creamy Pasta Sauce:
- 12 ounces pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ cup reserved pasta water (optional, to thin the sauce)
Optional Garnishes:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
Step 1: Prepare the Chicken
- Butterfly the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness (about ½ inch). This ensures even cooking.
- Set Up Breading Stations:
- In one shallow dish, place the flour.
- In a second shallow dish, whisk together the eggs and milk.
- In a third shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
- Bread the Chicken: Coat each chicken breast in flour, shaking off the excess. Dip it into the egg mixture, then press it into the breadcrumb mixture, ensuring it’s evenly coated on all sides.
Step 2: Cook the Chicken
- Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when you sprinkle a breadcrumb into it (about 350°F).
- Cook the breaded chicken in batches (don’t overcrowd the pan) for 3–4 minutes per 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 absorb excess oil. Cover loosely with foil to keep warm.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
Step 4: Make the Creamy Sauce
- In the same skillet used for the chicken (wipe it clean if needed), melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper.
- Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens slightly. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Step 5: Combine and Serve
- Toss the cooked pasta into the creamy sauce, ensuring it’s evenly coated.
- Plate the pasta and top each serving with a crispy chicken cutlet.
- Garnish with freshly chopped parsley and extra Parmesan cheese, if desired.
Tips
- Use Panko for Extra Crunch: For an even crispier chicken, use panko breadcrumbs instead of traditional breadcrumbs.
- Thin Sauce Adjustment: If your sauce gets too thick, pasta water works wonders to loosen it without diluting the flavor.
- Slice the Chicken: For easier serving, slice the crispy chicken into strips before placing it on the pasta.
- Reheat Carefully: To reheat the chicken, place it in a 375°F oven for 5–7 minutes to maintain its crispy texture.
- Fresh Parmesan: Always use freshly grated Parmesan cheese—it melts better and has a richer flavor compared to pre-grated.
Storage Instructions
- Refrigeration: Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked chicken in a freezer-safe container for up to 2 months. The pasta and sauce are best fresh but can be frozen separately for up to 1 month.
- Reheating: Reheat the chicken in the oven at 375°F until crispy, and warm the pasta in a skillet with a splash of cream or milk to loosen the sauce.
Variations
- Spicy Kick: Add red pepper flakes to the creamy sauce or season the breadcrumbs with cayenne pepper for a spicy twist.
- Vegetable Boost: Add sautéed spinach, sun-dried tomatoes, or roasted broccoli to the pasta for extra nutrition and flavor.
- Herbed Chicken: Add fresh chopped basil or rosemary to the breadcrumb mixture for an herby crust.
- Low-Carb Option: Swap the pasta for zucchini noodles or cauliflower rice to make it low-carb.
- Gluten-Free: Use gluten-free breadcrumbs and pasta to make this dish gluten-free.
Nutrition Details (Per Serving, Based on 4 Servings)
- Calories: 750
- Protein: 42g
- Carbohydrates: 55g
- Fat: 40g
- Saturated Fat: 19g
- Cholesterol: 190mg
- Sodium: 950mg
- Fiber: 2g
- Sugar: 3g
FAQ
1. Can I bake the chicken instead of frying?
Yes! Bake the breaded chicken on a wire rack set over a baking sheet at 400°F for 20–25 minutes, flipping halfway through, until crispy and fully cooked.
2. What’s the best type of pasta to use?
Fettuccine and penne are great choices because they hold the creamy sauce well. However, any pasta you have on hand will work.
3. Can I use milk instead of heavy cream?
Yes, but the sauce may not be as rich or thick. For a thicker consistency, mix 1 tablespoon of flour into the melted butter before adding the milk.
4. How can I make the chicken even juicier?
Marinate the chicken in buttermilk for 1–2 hours before breading. This helps tenderize the meat and adds flavor.
5. Can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time, but cook the pasta fresh for the best texture. Reheat the chicken in the oven to keep it crispy.
