Description
A delightful recipe featuring crispy, golden-brown chicken breasts paired with a rich and creamy Parmesan pasta. The chicken is coated with a flavorful breadcrumb mixture, pan-fried to perfection, then finished in the oven for a juicy interior. Paired with a creamy garlic-infused pasta sauce made with heavy cream and chicken broth, this dish offers a perfect harmony of textures and flavors for a satisfying family meal.
Ingredients
Scale
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)
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 boneless, skinless chicken breasts generously with salt and pepper to enhance flavor.
- Set up Breading Stations: Arrange three bowls—one with all-purpose flour, one with whisked eggs, and one containing a mixture of breadcrumbs, grated Parmesan cheese, garlic powder, and paprika. This setup makes the breading process smooth and efficient.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip it into the egg mixture, and finally coat it well with the breadcrumb mixture, ensuring an even, crispy crust.
- Pan-Fry the Chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry each breaded chicken breast for about 3-4 minutes on each side until they are golden brown and crispy.
- Bake the Chicken: Transfer the seared chicken breasts onto a baking sheet and bake them in the preheated oven for 10-12 minutes until fully cooked through, juicy, and tender.
- Cook the Pasta: While the chicken bakes, cook the pasta according to package directions until al dente, then drain and set aside.
- Prepare the Creamy Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
- Simmer with Broth: Add the chicken broth to the skillet and let it simmer until it reduces by half, intensifying the flavor.
- Add Cream and Cheese: Stir in the heavy cream and the ½ cup grated Parmesan cheese until the sauce is smooth and creamy.
- Season and Combine: Season the sauce with salt and pepper to taste, then toss the cooked pasta into the creamy sauce to coat it evenly.
- Slice and Serve: Slice the baked crispy chicken into strips. Plate the creamy pasta and top it with the tender chicken strips. Garnish with fresh parsley for a burst of color and freshness.
Notes
- For a gluten-free option, substitute the breadcrumbs and flour with gluten-free alternatives.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Ensure not to overcook the chicken during baking to keep it juicy.
- The pasta can be cooked a few minutes less than package instructions for a firmer bite as it will continue cooking slightly in the sauce.
- To make this recipe lighter, use half-and-half cream or reduce the amount of heavy cream.
