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To make a tasty crispy chicken recipe with creamy pasta, you need a few key ingredients. First, let's talk about the chicken. You will need two boneless, skinless chicken breasts. These are the stars of our dish. For the crispy coating, use one cup of breadcrumbs. Panko breadcrumbs work best for that extra crunch. You will also need half a cup of all-purpose flour and two large eggs.

Crispy Chicken with Creamy Pasta

Indulge in a flavorful experience with this crispy chicken with creamy pasta recipe! Perfect for family dinners or cozy nights, it features golden, crunchy chicken paired with a rich, velvety sauce. Our step-by-step tips will help you create this delightful dish with ease. Explore flavors and customization options that make it uniquely yours.
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup breadcrumbs (preferably panko for extra crispiness)

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

3 tablespoons olive oil

250g fettuccine pasta

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, garlic powder, and paprika.

    Breading Process: Set up a breading station: place flour in one dish, beaten eggs in another, and breadcrumbs in a third. Dredge each chicken breast in flour, then dip in eggs, and finally coat with breadcrumbs, pressing gently to adhere.

      Cook the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and fry for about 4-5 minutes on each side until they are golden brown. Once fried, transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

        Boil the Pasta: While the chicken is baking, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

          Make the Creamy Sauce: In the same pot, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir to combine. Gradually mix in the Parmesan cheese, allowing it to melt and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

            Combine Pasta and Sauce: Add the cooked fettuccine to the creamy sauce, tossing to coat evenly. Season with additional salt and pepper if needed.

              Serve: Plate the creamy pasta on a large serving dish. Slice the crispy chicken breasts and lay them on top. Garnish with chopped fresh parsley for a pop of color.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 2