Crispy Chicken with Creamy Pasta combines two beloved comfort foods into one irresistible dish. The contrast between the perfectly crispy, seasoned chicken exterior and the silky, rich pasta creates a dining experience that feels both indulgent and sophisticated. This recipe delivers restaurant-quality results in your home kitchen, making it perfect for both special occasions and elevated weeknight dining.
The beauty of this dish lies in its thoughtful layering of textures and flavors. The chicken is rendered golden and crunchy on the outside while remaining juicy inside, while the pasta is enrobed in a velvety sauce that clings to each strand. The addition of fresh herbs and garlic adds depth and brightness, elevating the entire dish beyond simple comfort food.
What makes this recipe particularly special is its ability to impress without requiring advanced culinary skills. The techniques are straightforward, but the results are consistently excellent.
This Crispy Chicken with Creamy Pasta recipe delivers the perfect combination of textures and flavors in every bite. The crispy, seasoned chicken pairs beautifully with the luxurious, creamy pasta, creating a meal that’s both comforting and elegant. Whether you’re cooking for a special occasion or wanting to elevate your weeknight dinner, this dish never fails to satisfy.
Storage Options:
- Best served fresh
- Refrigerate for up to 3 days
- Store chicken and pasta separately
- Reheat chicken in oven at 350°F for 10 minutes to maintain crispiness
- Reheat pasta in microwave or stovetop, adding splash of cream if needed
Summary: Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 4 Calories: 750 per serving
Equipment:
- Large skillet
- Large pot for pasta
- Meat mallet
- Shallow dishes for breading
- Colander
- Tongs
- Measuring cups and spoons
- Instant-read thermometer
CRISPY CHICKEN WITH CREAMY PASTA
Ingredients: For the Crispy Chicken:
- 4 chicken breasts, pounded to even thickness
- 2 cups all-purpose flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the Creamy Pasta:
- 1 pound fettuccine or linguine
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Bring a large pot of salted water to boil for pasta.
- Set up breading station:
- Bowl 1: Flour seasoned with salt and pepper
- Bowl 2: Beaten eggs
- Bowl 3: Panko mixed with garlic powder, Italian seasoning, and paprika
- Pound chicken breasts to even thickness (about 1/2 inch).
- Dredge each chicken piece in flour, then egg, then seasoned panko.
- Heat oil in large skillet over medium-high heat.
- Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
- While chicken cooks, prepare pasta according to package directions.
- For the sauce:
- In clean skillet, melt butter over medium heat
- Add minced garlic, cook 1 minute
- Add cream, bring to gentle simmer
- Stir in Parmesan until melted
- Season with salt, pepper, and red pepper flakes
- Toss cooked pasta with sauce.
- Slice chicken and serve over creamy pasta.
- Garnish with fresh herbs.
Notes:
- Don’t overcrowd pan when frying chicken
- Let chicken rest 5 minutes before slicing
- Reserve some pasta water to thin sauce if needed
- Use freshly grated Parmesan for smoothest sauce
- Can substitute chicken thighs for breasts
- Pat chicken dry before breading for better crust
- Add mushrooms or peas to pasta if desired
- For lighter version, use half-and-half instead of cream
- Chicken can be baked at 400°F for 20-25 minutes
- Make extra breaded chicken for leftovers