Description
There’s something magical about a dish that combines crispy, golden-brown chicken with tender pasta coated in a rich, flavorful sauce.
Ingredients
Scale
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1/4 cup olive oil (for frying)
For the Pasta:
- 12 oz pasta (spaghetti, fettuccine, or penne)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1 cup heavy cream or tomato sauce
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
- Salt and pepper, to taste
Instructions
- Prepare the Chicken:
- Pound the chicken breasts to an even thickness.
- Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, and Italian seasoning in a third.
- Dredge each chicken breast in flour, dip in eggs, and coat in breadcrumbs.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Fry the chicken until golden brown and fully cooked, about 4-5 minutes per side.
- Transfer to a paper towel-lined plate and keep warm.
- Cook the Pasta:
- Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce:
- In the same skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
- Stir in heavy cream or tomato sauce, then add Parmesan cheese. Simmer until thickened, adding reserved pasta water if needed to achieve desired consistency.
- Combine and Serve:
- Toss the cooked pasta in the sauce. Plate the pasta, top with crispy chicken, and garnish with fresh basil.