Description
Crispy Chicken with Creamy Pasta
Ingredients
:
For the Chicken:
2 Chicken Breasts (boneless, skinless)
1 cup All-Purpose Flour
1 tsp Garlic Powder
1 tsp Paprika
Salt and Black Pepper (to taste)
2 Eggs (beaten)
1 cup Panko Breadcrumbs
Olive Oil (for frying)
For the Creamy Pasta:
8 oz Penne Pasta
2 tbsp Butter
1 cup Heavy Cream
1/2 cup Parmesan Cheese (grated)
1/2 tsp Garlic Powder
Salt and Black Pepper (to taste)
Fresh Parsley (chopped, for garnish)
Instructions
:
Prepare the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and paprika. Dredge the chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure an even coating.
Fry the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and fry for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Make the Creamy Sauce:
In the same skillet you used to fry the chicken, melt butter over medium heat. Add the heavy cream, garlic powder, and Parmesan cheese. Stir constantly until the sauce thickens (about 3-4 minutes). Season with salt and pepper.
Assemble the Dish:
Add the cooked pasta to the skillet with the creamy sauce and toss to coat. Slice the crispy chicken breasts into strips and place them on top of the creamy pasta.
Garnish and Serve:
Sprinkle chopped parsley over the top for a fresh touch and serve immediately with a side of garlic bread or vegetables!
A Perfect Comfort Meal!
This crispy chicken with creamy pasta is rich, indulgent, and perfect for a cozy dinner. The crispy chicken adds texture and flavor to the smooth, cheesy pasta for a truly delicious meal.
Bon Appétit!
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, set up your breading station: three shallow dishes for flour, beaten eggs, and panko (mixed with a pinch of salt). Pound the chicken breasts to an even 1/2-inch thickness for consistent cooking. While the pasta water heats, bread the chicken, pressing firmly. After frying the chicken, let it rest on a wire rack, not a plate, to keep it crispy. Use the chicken’s resting time to cook the pasta and prepare the sauce in the same skillet, scraping up the flavorful browned bits (fond) from the chicken.
Serving Suggestions
This rich dish pairs beautifully with bright, fresh elements. Serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. Steamed broccoli, asparagus, or roasted cherry tomatoes also make excellent sides. For a restaurant-style touch, garnish with extra grated Parmesan, a crack of black pepper, and a light drizzle of high-quality olive oil over the plated dish.
How-to Summary
In summary, this dish involves three core tasks executed in sequence: 1) Bread and pan-fry chicken breasts until golden and cooked through. 2) Boil penne pasta until al dente. 3) Create a creamy Parmesan sauce in the same skillet used for the chicken, then combine with the pasta. Top the sauced pasta with sliced crispy chicken and fresh herbs.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. For a lighter version, place the breaded chicken on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 18-22 minutes, flipping halfway.
How can I prevent my breading from falling off? Ensure you pat the chicken dry before seasoning. Follow the dredging order precisely (flour, egg, panko) and press firmly at each step. Let the breaded chicken rest for 5 minutes before frying.
What can I use instead of heavy cream? For a slightly lighter sauce, substitute half-and-half or whole milk mixed with 1 tablespoon of flour. The sauce will be less rich but still creamy.
How do I store and reheat leftovers? Store components separately if possible. Reheat pasta sauce gently on the stovetop with a splash of milk. Re-crisp chicken in an air fryer or oven to maintain texture.
Can I use a different pasta shape? Absolutely. Short shapes like rigatoni, fusilli, or farfalle that hold sauce well are excellent substitutes for penne.
Common Mistakes to Avoid
- Avoid overcrowding the skillet when frying the chicken, as this lowers the oil temperature and leads to soggy, greasy breading.
- Do not overcook the sauce. Once the cheese melts and the sauce coats the back of a spoon, it’s ready. Overcooking can cause the sauce to break or become grainy.
- Resist the urge to rinse the cooked pasta. The starch helps the creamy sauce adhere to each piece.
- Do not slice the chicken immediately after frying. Letting it rest for 5 minutes allows juices to redistribute, keeping it moist.
Conclusion
This Crispy Chicken with Creamy Pasta is the epitome of comfort food, masterfully combining contrasting textures and rich flavors. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality meal at home. It’s a versatile recipe that invites personal touches, from herb variations to different pasta shapes. Perfect for a satisfying weeknight dinner or a impressive meal for guests, this dish is sure to become a cherished favorite in your culinary repertoire.