Crispy Chicken with Creamy Pasta
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup flour
1 egg, beaten
2 tablespoons olive oil
For the Creamy Pasta:
8 oz pasta (fettuccine or penne)
1 cup heavy cream
1/2 cup grated Parmesan
2 cloves garlic, minced
Fresh parsley for garnish
Directions
In a shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well.
Lightly coat each chicken breast with flour, then dip into the beaten egg, and finally, press into the breadcrumb mixture, ensuring an even coating on all sides.
Heat the olive oil in a skillet over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and fully cooked through. The internal temperature should reach 165°F. Once done, transfer to a plate and set aside.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
In a separate saucepan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the 1/2 cup of grated Parmesan cheese and continue to cook, stirring frequently, until the sauce thickens slightly, about 3-4 minutes.
Add the cooked pasta to the creamy sauce, tossing to coat evenly. Serve the pasta on a plate, top with slices of the crispy chicken, and garnish with freshly chopped parsley for a burst of color and flavor.
