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Instructions for Crispy Chicken with Creamy Pasta
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. If the chicken breasts are thick, slice them horizontally or pound them to an even thickness.
- Coat the Chicken: Set up a dredging station with three bowls. In the first bowl, place the flour. In the second bowl, add the beaten eggs. In the third bowl, mix the panko breadcrumbs with grated Parmesan, garlic powder, and Italian seasoning.
- Bread the Chicken: Coat each chicken breast in flour, shaking off the excess. Dip it in the egg mixture, then coat it thoroughly in the panko mixture, pressing to ensure the breadcrumbs stick.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
- Cook the Pasta: While the chicken is cooking, bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the Creamy Sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, letting it melt into the sauce. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss until fully coated. If using spinach or basil, add it now and cook for an additional 1-2 minutes until wilted.
- Serve: Slice the crispy chicken and serve it on top of the creamy pasta. Garnish with extra Parmesan and fresh herbs if desired. Enjoy!
Kitchen Equipment Needed
For this recipe, you’ll need:
- Large skillet
- Tongs
- Saucepan (for pasta)
- Mixing bowls
- Whisk
- Spatula
Tips for the Best Crispy Chicken with Creamy Pasta
- Thin Chicken Breasts Work Best: Thin chicken cutlets cook quickly and stay juicy, while also ensuring a crisp coating. If your chicken breasts are thick, slice or pound them before breading.
- Use Panko for Extra Crunch: Panko breadcrumbs give the chicken an irresistibly crunchy texture. Mix with Parmesan for an extra savory crust.
- Control the Creaminess: Add more or less cream to achieve your desired sauce consistency. If the sauce thickens too much, add a splash of pasta water to loosen it up.
Storing and Reheating Leftovers
This dish is best served fresh, but if you have leftovers, here’s how to store them:
- Refrigerate: Store leftover chicken and pasta in separate airtight containers. Refrigerate for up to 3 days.
- Freezer: Although the texture may change, you can freeze the cooked chicken for up to 2 months. The pasta sauce can be frozen separately, but avoid freezing the pasta itself.
Reheating Instructions
- Oven (for Chicken): Reheat the chicken in a 350°F oven for 10-12 minutes to maintain its crispiness.
- Stovetop (for Pasta): Warm the pasta over medium-low heat, adding a splash of cream or milk if needed to loosen the sauce.
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