Description
Indulge in the perfect combination of crispy chicken and creamy pasta with this delicious recipe. The crispy, golden-brown chicken pairs beautifully with the rich and velvety Parmesan cream sauce coating the pasta. A satisfying meal that will have everyone coming back for seconds!
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for frying)
For the pasta:
- 12 ounces fettuccine or penne pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta: Cook pasta according to package directions; drain and set aside.
- Prepare the chicken: Pound chicken breasts to even thickness. Dredge chicken in flour, egg, and breadcrumb mixture.
- Fry the chicken: Fry chicken in olive oil until golden brown and cooked through.
- Make the sauce: In the same skillet, sauté garlic, then add cream and broth. Stir in Parmesan until thickened.
- Combine and serve: Toss pasta with sauce, then serve topped with crispy chicken and parsley.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- You can also add spinach or sun-dried tomatoes to the sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying, Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 chicken breast with pasta
- Calories: 760
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 215 mg
