Description
Crispy Chicken with Creamy Pasta and Arugula
Ingredients
For the Crispy Chicken:
2 chicken breasts, pounded to even thickness
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
1 egg, beaten
1/4 cup all-purpose flour
Olive oil for frying
For the Creamy Pasta:
250g pasta of your choice (penne or fettuccine works well)
2 tbsp butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
A handful of fresh arugula
Instructions
1. Prepare the Chicken:
Mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a bowl.
Coat each chicken breast in flour, dip into beaten egg, then coat with the breadcrumb mixture.
Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 3-4 minutes per side. Set aside and slice.
2. Cook the Pasta:
Boil pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain.
3. Make the Creamy Sauce:
In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens slightly. Season with salt and pepper.
Toss the cooked pasta in the sauce, adding a splash of reserved pasta water if needed.
4. Assemble the Dish:
Serve the creamy pasta in a bowl, top with sliced crispy chicken, and garnish with fresh arugula.
Pro Tip:
For extra flavor, drizzle a little olive oil and sprinkle chili flakes over the arugula before serving!
Step-by-Step Guide
Begin by preparing your workstation. Pound the chicken breasts to an even 1/2-inch thickness for consistent cooking. Set up three shallow dishes: one with flour, one with the beaten egg, and one with the mixed breadcrumbs, Parmesan, and spices. This “dredging station” is key for a perfect crust. While the chicken rests after cooking, start your pasta in well-salted boiling water. The secret to the silky sauce is using the same skillet used for the chicken, as the browned bits add depth. When combining the pasta and sauce, add the reserved pasta water a tablespoon at a time until the sauce clings to the noodles perfectly.
Serving Suggestions
This dish is best served immediately while the chicken is crisp. For a restaurant-style presentation, twist the pasta with tongs into the center of a shallow bowl, fan the sliced chicken alongside it, and let the arugula fall naturally over both. A final drizzle of high-quality extra virgin olive oil and a squeeze of fresh lemon juice over the arugula brightens the entire dish. Pair with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay.
How-to Summary
To summarize, this dish involves three main processes executed in sequence: 1) Dredge and pan-fry seasoned chicken breasts until golden and cooked through. 2) Boil pasta, reserving some starchy water. 3) In the same pan, create a simple garlic-Parmesan cream sauce, toss the pasta in it, and assemble with the sliced chicken and fresh arugula.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. Place breaded chicken on a wire rack over a baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 18-22 minutes, until internal temperature reaches 165°F.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, but the sauce will be less rich and thicken more slowly.
How do I prevent the breading from falling off? Ensure you shake off excess flour after the first coat, let the egg wash drip off, and press the breadcrumb mixture firmly onto the chicken. Let it rest for 5 minutes before cooking.
Can I make this ahead of time? The chicken can be cooked and refrigerated for up to 2 days, but reheat in an oven or air fryer to restore crispness. The sauce and pasta are best fresh.
Is there a substitute for arugula? Baby spinach, watercress, or even fresh basil make excellent alternatives, each offering a different peppery or herbal note.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying more than two chicken breasts at once steams them, resulting in a soggy crust. Cook in batches.
- Skipping Pasta Water: The starchy reserved water is crucial for adjusting sauce consistency and helping it adhere to the pasta.
- High Heat for the Sauce: After adding cream, reduce heat to medium-low to prevent it from breaking or scalding.
- Not Tasting for Seasoning: Always taste your sauce before combining with pasta and adjust salt, pepper, or Parmesan as needed.
Conclusion
This Crispy Chicken with Creamy Pasta and Arugula is a masterclass in balancing textures and flavors—from the golden, crunchy chicken to the rich, velvety sauce and the fresh, peppery greens. By following the detailed steps and avoiding common pitfalls, you can reliably create a impressive, restaurant-quality meal in your own kitchen. It’s a versatile recipe that invites personal touches, making it a perfect centerpiece for both weeknight dinners and casual entertaining.