CRISPY CHICKEN WITH CREAMY PASTA

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:

1. Bring a large pot of salted water to boil for pasta.
2. 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
3. Pound chicken breasts to even thickness (about 1/2 inch).
4. Dredge each chicken piece in flour, then egg, then seasoned panko.
5. Heat oil in large skillet over medium-high heat.
6. Cook chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
7. While chicken cooks, prepare pasta according to package directions.
8. 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
9. Toss cooked pasta with sauce.
10. Slice chicken and serve over creamy pasta.
11. 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