Crispy Chicken with Creamy Pasta Recipe
If you love the kind of meal that makes everyone at the table pause, sigh happily, and immediately reach for seconds, let me introduce you to your new favorite: Crispy Chicken with Creamy Pasta. Imagine golden, crunchy chicken nestled on a bed of silky, Parmesan-laced pasta, each forkful delivering ribbons of comfort and just the right hint of Italian flavor. This dish brings together everything I crave in a weeknight dinner or a casual weekend feast: easy steps, ingredients you’ll recognize, and flavors that taste like a restaurant-level treat without leaving your kitchen!
Ingredients You’ll Need
This Crispy Chicken with Creamy Pasta starts with kitchen staples, but each one is essential for building layers of flavor, texture, and that irresistible “just one more bite” factor. Don’t skip a thing—each component plays a delightful role from the crackle of the breadcrumb coating to the lush creaminess of the pasta.
- Chicken breasts: Sliced thin for quick, even cooking and maximum crispy coverage.
- All-purpose flour: Helps the egg stick, creating the perfect base layer for the crunchy breading.
- Large eggs: Whisked to help the breadcrumbs cling and to add rich flavor.
- Seasoned breadcrumbs: Adds a savory, herby crunch—panko or traditional work beautifully.
- Grated Parmesan cheese: Blended into the breading and sauce for a double hit of nutty, salty richness.
- Salt and pepper: Don’t be shy—seasoning every layer means better-tasting chicken and pasta.
- Olive oil and butter: The dream team for frying; adds flavor and a perfectly golden crust.
- Fettuccine or penne pasta: Either shape holds the creamy sauce; pick what you love or have on hand.
- Butter (for sauce): Gives the sauce that velvety finish you’ll want to scoop up.
- Garlic: Freshly minced for aromatic punch—don’t skimp, it’s the base of the sauce.
- Heavy cream: The secret to the pasta’s luxurious, clingy sauce.
- Italian seasoning: Savory herbal notes that underscore this dish’s Italian-American heart.
- Fresh parsley (optional): For a bright green finish that looks and tastes fresh.
How to Make Crispy Chicken with Creamy Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil and cook your fettuccine or penne according to package directions. You want it just shy of al dente since it’ll finish in the creamy sauce later. Drain and set aside; I like to toss mine with a little olive oil so it doesn’t stick.
Step 2: Prep and Bread the Chicken
Slice the chicken breasts in half horizontally to make four thin cutlets—this guarantees every bite is crunchy on the outside and juicy inside. Season each piece generously with salt and pepper. Set up your breading station: flour in one bowl, beaten eggs in another, and a third bowl with seasoned breadcrumbs mixed with Parmesan. Dip each piece in flour first (shake off excess), then into the egg, and finally give it a thorough coating in the cheesy breadcrumb mixture, pressing firmly so the coating sticks.
Step 3: Pan-Fry the Chicken
In a large skillet over medium heat, warm the olive oil and butter until sizzling gently. Add the chicken cutlets and cook 3 to 4 minutes per side—don’t move them around much so they get deeply golden. They’re done when crispy and cooked through. Transfer to a paper towel-lined plate; try not to eat a cutlet before the pasta’s ready, I dare you!
Step 4: Make the Creamy Garlic Parmesan Sauce
Using the same skillet (no need to wipe out all those flavorful bits), melt 2 more tablespoons of butter over medium heat. Add minced garlic and sauté just 30 seconds—long enough to become fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and Italian seasoning, let it thicken for 2 to 3 minutes, and taste for seasoning. The sauce should be silky and rich enough to coat a spoon.
Step 5: Toss the Pasta and Finish the Dish
Add your cooked pasta to the skillet and toss, letting it soak up every drop of the creamy goodness. Divide the pasta among plates, top each with a glorious crispy chicken cutlet, and give everything a shower of chopped fresh parsley (and maybe a squeeze of lemon or sprinkle of red pepper flakes if you’re feeling bold). Now you see why this is the kind of Crispy Chicken with Creamy Pasta everyone asks for again and again!
How to Serve Crispy Chicken with Creamy Pasta
Garnishes
A sprinkle of fresh parsley adds that pop of color and a whisper of freshness, taking the dish from delicious to dazzling. If you like a hint of heat, a dusting of red pepper flakes won’t steer you wrong. Freshly grated Parmesan right before serving never hurts either!
Side Dishes
This dish pairs gorgeously with simple roasted vegetables, a crisp Caesar salad, or even buttery garlic bread for soaking up extra sauce. I love serving Crispy Chicken with Creamy Pasta beside blistered green beans or a vinegary tomato salad—something crisp and bright to balance the decadence.
Creative Ways to Present
Arrange the pasta family-style on a big platter, then slice the chicken on a diagonal and fan it over the top for dramatic effect. Or, for date night, twirl a little pasta into a nest on each plate and crown it with a whole chicken cutlet. Add a sprinkle of microgreens for a chef-y flourish!
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Chicken with Creamy Pasta keeps surprisingly well! Store the chicken and pasta separately in airtight containers in the fridge. This trick helps the chicken stay crisp until you’re ready for your next treat.
Freezing
While the creamy sauce doesn’t always freeze perfectly, you can freeze just the cooked, breaded chicken cutlets by letting them cool completely and wrapping tightly. Defrost overnight in the fridge, then crisp back up in the oven. The pasta is best enjoyed fresh, but you can freeze it if needed—just expect a slightly softer texture when reheated.
Reheating
To revive leftover chicken, bake it at 350°F for 10 to 12 minutes so it re-crisps without drying out. Warm the creamy pasta gently on the stovetop or in the microwave with a splash of milk or cream, stirring until smooth and luscious again. Build your plate and relive that first-bite magic!
FAQs
Can I use chicken thighs instead of breasts for Crispy Chicken with Creamy Pasta?
Absolutely! Boneless, skinless chicken thighs are extra juicy and work beautifully in this recipe. Just trim excess fat and follow the same breading and cooking process. They’ll cook a touch longer but bring tons of flavor.
What’s the best way to get my chicken super crispy?
Press the breadcrumb-Parmesan mixture onto each cutlet firmly and don’t crowd the pan during frying—this ensures a crisp coating all over. Using a combo of olive oil and butter in the skillet also adds flavor and helps get that golden finish.
Can I lighten up the creamy pasta sauce?
For a lighter touch, you can swap the heavy cream for half-and-half or even evaporated milk, though the sauce will be a little less rich. You can also use less butter or opt for a little Greek yogurt stirred in off the heat for extra tang.
How can I make this gluten-free?
Easy swap! Use your favorite gluten-free pasta and breadcrumbs. There are some fantastic gluten-free flour blends that work perfectly for dredging the chicken too. Just double-check all packaging to ensure everything is suitable.
What can I do with leftover Crispy Chicken with Creamy Pasta?
Reheat the chicken separately for maximum crispiness, then slice it over a green salad or tuck into a sandwich. The creamy pasta also makes a fabulous next-day lunch—just stir in cooked veggies like spinach or peas for a fresh twist!
Final Thoughts
I can’t help but smile every time I make (and eat!) Crispy Chicken with Creamy Pasta. It’s one of those special recipes that feels as good to cook as it does to share with friends and family. If you try it, let the happy sighs around your table be your reward—because this dish truly delivers on taste and comfort. Enjoy every bite!
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Crispy Chicken with Creamy Pasta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this crispy chicken and creamy pasta dish. Tender breaded chicken cutlets sit atop a bed of fettuccine coated in a rich Parmesan cream sauce, creating a satisfying and flavorful meal that will please the whole family.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Pasta:
- 8 oz fettuccine or penne pasta
- 2 tablespoons butter (for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil the pasta according to package instructions, drain, and set aside.
- Prepare the Chicken: Season chicken cutlets with salt and pepper. Dredge in flour, dip in beaten egg, then coat with breadcrumbs and Parmesan. Cook in olive oil and butter until golden and cooked through.
- Make the Sauce: In the same skillet, sauté garlic in butter. Add cream, Parmesan, and seasoning. Simmer until thickened.
- Combine and Serve: Toss cooked pasta in the sauce. Serve topped with crispy chicken cutlets. Garnish with parsley if desired.
Notes
- Enhance the sauce with a splash of lemon juice or red pepper flakes for added zest.
- Substitute chicken thighs for a different twist on the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 150 mg
