Crispy Chicken with Creamy Garlic-Parmesan Pasta

Instructions

1. Prepare the Chicken

Pound chicken breasts to ½-inch thickness for even cooking. Pat dry and season both sides with salt and pepper.
Set up three shallow bowls:
1. Flour
2. Beaten eggs
3. Panko, Parmesan, garlic powder, and paprika mixture
Coat chicken in flour (shake off excess), dip in egg, then press into breadcrumb mixture until well coated.

2. Cook the Chicken

Heat oil in a large skillet over medium heat. Once hot, add chicken.
Cook for 5–7 minutes per side, until golden brown and crisp, and internal temp reaches 165°F (74°C).
Place cooked chicken on a wire rack over a baking sheet to stay crispy. Tent loosely with foil to keep warm.

3. Make the Creamy Pasta

Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
In the same skillet used for chicken, melt butter over medium-low heat. Add garlic and sauté for 1 minute until fragrant.
Stir in cream and simmer for 2–3 minutes. Reduce heat to low, then add Parmesan. Stir until melted and smooth.
Toss drained pasta in the sauce, adding a splash of pasta water if needed to loosen. Season with salt and pepper.

4. Assemble & Serve

Divide pasta among plates. Slice chicken and arrange on top.
Garnish with fresh parsley and extra Parmesan. Serve immediately.

Chef’s Tips

🔹 Pound for Perfection – Even thickness = evenly cooked chicken.
🔹 Don’t Skip the Flour – It helps the coating stick properly.
🔹 Watch the Heat – Medium heat ensures golden crust without burning.
🔹 Add Some Heat – A pinch of red pepper flakes brings a subtle kick.
🔹 Make It Lighter – Swap heavy cream for half-and-half, but keep heat low to prevent curdling.

⏱ Prep Time: 15 minutes | Cook Time: 20 minutes | Total: 35 minutes
🍴 Servings: 4

This Crispy Chicken with Creamy Garlic-Parmesan Pasta is a dish that never fails to impress. Whether for a weeknight treat or a special dinner, it delivers rich flavors and satisfying comfort every time.