Description
For the Crispy Garlic Chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
For the Pastina:
1 cup pastina pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped
Directions:
Pound the chicken breasts to an even thickness.
Dredge each breast in flour, dip in the beaten egg, then coat with a mixture of breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium heat and cook chicken for 4-5 minutes per side, until golden brown and cooked through. Remove and let rest.
In the same skillet, add butter and minced garlic. Cook for 30 seconds until fragrant.
Add pastina and chicken broth, stirring occasionally, and cook until the pasta is tender and most of the liquid is absorbed.
Stir in heavy cream, Parmesan cheese, salt, and pepper, cooking for another minute until creamy.
Slice the crispy garlic chicken and serve over the Parmesan pastina. Garnish with fresh parsley and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 540 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even 1/2-inch thickness. This ensures even cooking.
2. Set Up Your Breading Station: Use three shallow bowls. Place flour in the first. Place the beaten egg in the second. In the third, combine Italian breadcrumbs, 1/4 cup grated Parmesan, garlic powder, salt, and pepper.
3. Bread the Chicken: Dredge each breast in flour, shaking off excess. Dip completely in the egg, letting excess drip off. Finally, press firmly into the breadcrumb mixture to coat evenly.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add breaded chicken and cook undisturbed for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate.
5. Make the Pastina: In the same skillet, add butter and minced garlic. Cook for 30 seconds. Add pastina and chicken broth. Bring to a simmer, stirring occasionally, for 8-10 minutes until pasta is tender and liquid is mostly absorbed.
6. Finish the Dish: Stir heavy cream, 1/2 cup Parmesan, salt, and pepper into the pastina. Cook for 1 more minute. Slice the rested chicken. Serve chicken over pastina, garnished with fresh parsley.
Serving Suggestions
This comforting dish pairs beautifully with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. For a vegetable side, roasted asparagus or steamed green beans are excellent choices. If you want to stretch the meal, a side of crusty garlic bread is perfect for soaking up the creamy sauce.
How-to Summary
Pound chicken to an even thickness for consistent cooking. Use a standard breading procedure: flour, egg, then seasoned breadcrumbs. Pan-fry the chicken until golden and cooked through. In the same pan, create a creamy Parmesan pastina using chicken broth, garlic, and cream. Combine by serving sliced chicken over the pasta.
Frequently Asked Questions
Can I use a different type of pasta? Yes. Small pasta like orzo, ditalini, or even small shells will work, though cooking times may vary slightly.
How can I make this dish less heavy? Substitute the heavy cream with half-and-half or whole milk mixed with a teaspoon of cornstarch to thicken. The sauce will be lighter but still creamy.
What’s the best way to store and reheat leftovers? Store chicken and pastina separately in airtight containers for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to revive the creaminess.
Can I bake the chicken instead of pan-frying? Absolutely. Place breaded chicken on a parchment-lined baking sheet, drizzle with oil, and bake at 400°F for 18-22 minutes, flipping halfway, until crispy and cooked through.
Is there a gluten-free alternative? Use a 1:1 gluten-free flour blend and certified gluten-free breadcrumbs. Ensure your chicken broth is also gluten-free.
Common Mistakes to Avoid
Avoid overcrowding the skillet when cooking the chicken, as this steams the breading instead of crisping it. Do not skip pounding the chicken; uneven thickness leads to overcooked edges and undercooked centers. When making the pastina, stir occasionally but not constantly to allow the pasta to cook evenly. Finally, do not add the cream and cheese to the pastina until the pasta is fully tender, as the dairy can prevent the pasta from softening further.
Conclusion
This Crispy Garlic Chicken with Parmesan Pastina is the ultimate comfort food, combining a satisfying crunch with a luxuriously creamy pasta. By following the detailed steps and tips, you can easily master this restaurant-quality meal at home. It’s a versatile recipe perfect for a weeknight dinner yet impressive enough for guests. Enjoy the delicious harmony of flavors and textures in every bite.
