Description
A hearty dish featuring golden, crispy chicken served over a bed of creamy, cheesy pasta for the ultimate comfort meal.
Ingredients
- 2 large chicken breasts, halved lengthwise
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese (for breading)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1/2 cup vegetable oil (for frying)
- 12 oz pasta (fettuccine or penne)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese (for sauce)
- 1/2 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Dredge chicken pieces in flour, dip in beaten eggs, then coat with panko breadcrumbs mixed with Parmesan.
- Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 4–5 minutes per side. Transfer to a paper towel–lined plate.
- In a separate skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in heavy cream and chicken broth, bringing to a gentle simmer.
- Whisk in Parmesan cheese until sauce thickens and becomes creamy.
- Add cooked pasta to the sauce, tossing to coat evenly. Adjust with extra broth if too thick.
- Slice crispy chicken and place on top of creamy pasta.
- Garnish with parsley and red pepper flakes before serving.
Notes
- Pound chicken breasts evenly for uniform cooking.
- For extra flavor, season the breadcrumbs with Italian herbs.
- You can bake the chicken at 400°F (200°C) for 20–25 minutes instead of frying for a lighter option.
- Use freshly grated Parmesan for the creamiest sauce.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Pan-Frying & Stovetop
- Cuisine: Italian-American