Crispy Chicken with Creamy Pasta

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Recipe Intensity: Medium – This recipe involves multitasking—cooking pasta, pan-frying chicken, and making a sauce. It’s manageable for a cook with some weeknight experience, as the steps are straightforward but require timing.

Ingredients

For the Crispy Chicken:

2 large boneless, skinless chicken breasts (about 1.5 lbs total)
½ cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper, to taste
⅓ cup neutral oil (like canola or vegetable), for frying

For the Creamy Garlic Parmesan Pasta:

12 oz fettuccine or tagliatelle
3 tablespoons unsalted butter
4 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
Pinch of freshly grated nutmeg (optional, but highly recommended)
Salt and white pepper, to taste
¼ cup fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the Chicken Cutlets

Place the chicken breasts on a cutting board and slice them in half horizontally to create four thin cutlets. Place each cutlet between two pieces of plastic wrap and gently pound with the flat side of a meat mallet or a rolling pin until they are an even ½-inch thickness. This ensures quick, even cooking. Pat them dry and season both sides generously with salt and black pepper.

Step 2: Set Up Your Breading Station

The key to a crispy, non-soggy crust is an organized assembly line. Set up three shallow dishes:

Dish 1: The all-purpose flour, seasoned with a pinch of salt and pepper.
Dish 2: The beaten eggs.
Dish 3: The Panko breadcrumbs, mixed with the ½ cup of grated Parmesan, garlic powder, and paprika.

Pro-Tip: Use one hand for the dry ingredients (flour and breadcrumbs) and the other hand for the wet egg. This prevents your fingers from becoming a clumpy, breaded mess.

Step 3: Bread the Chicken

Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it completely in the beaten egg, allowing the excess to drip off. Finally, press the cutlet firmly into the Panko-Parmesan mixture, ensuring an even, generous coating on both sides. Place the breaded cutlets on a clean plate.

Step 4: Cook the Pasta and Start the Sauce

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. This liquid gold is your secret weapon for adjusting the sauce consistency later. Drain the pasta and set it aside.

While the pasta cooks, start the sauce. In a large skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for just 60 seconds until fragrant, being careful not to burn it.

Step 5: Pan-Fry the Chicken to Perfection

As your pasta water comes to a boil, heat the ⅓ cup of neutral oil in a large skillet over medium-high heat. The oil is ready when a few breadcrumbs dropped in sizzle immediately.

Carefully add the breaded chicken cutlets to the hot oil, cooking in batches if necessary to avoid crowding the pan. Fry for 4-5 minutes per side, until the crust is a deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack set over a baking sheet—this keeps the bottom from getting steamy and soft.

Step 6: Finish the Luxurious Cream Sauce

With the garlic and butter simmering, pour in the heavy cream and add the Italian seasoning and optional nutmeg. Bring to a gentle simmer, then reduce the heat to low.

Gradually whisk in the 1 cup of freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. The sauce will thicken slightly. If it becomes too thick, whisk in a splash of the reserved pasta water until it reaches your desired consistency. Season the sauce to taste with salt and white pepper.

Step 7: Bring It All Together

Add the drained pasta directly to the creamy sauce. Use tongs to toss the fettuccine until every strand is beautifully coated. If the pasta seems tight, add another splash of pasta water to loosen it.

To serve, divide the creamy pasta among four plates. Slice the crispy chicken cutlets on a diagonal and place them atop the bed of pasta. Garnish everything with a final sprinkle of fresh parsley and an extra dusting of Parmesan cheese.

Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes. It is provided for informational purposes only.

Serving Size: 1 chicken cutlet with pasta
Calories: ~985
Total Fat: 58g

Saturated Fat: 27g
Trans Fat: 0g
Cholesterol: 255mg
Sodium: 750mg
Total Carbohydrates: 78g
Dietary Fiber: 3g
Sugars: 5g
Protein: 55g

Dietary Considerations: This is a rich, indulgent meal. For a lighter version, use chicken breast, whole milk or half-and-half instead of heavy cream, and bake the breaded chicken at 400°F (200°C) for 15-20 minutes instead of frying. To make it gluten-free, use gluten-free pasta and gluten-free breadcrumbs.

Storing, Reheating, and Pro-Tips

Storing Leftovers: Store the chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. The pasta will absorb the sauce, so it will be less creamy upon reheating.
Reheating for Best Results: Reheat the pasta gently in a skillet with a splash of milk or cream to refresh the sauce. Reheat the chicken in an air fryer or toaster oven to recrisp the crust. The microwave will make the chicken soft and the pasta rubbery.
The Wire Rack is Key: Letting the fried chicken rest on a wire rack is the single best way to preserve its crispiness. Resting it on a plate creates steam and a soggy bottom.
Freshly Grated Parmesan is a Must: For a smooth, non-grainy sauce, always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
Don’t Crowd the Pan: Frying too many chicken cutlets at once will drop the oil temperature, resulting in greasy, oily chicken instead of a crisp crust.
Customize It: Add a cup of fresh spinach to the cream sauce to wilt just before adding the pasta, or stir in some sun-dried tomatoes for a burst of tangy sweetness.

This Crispy Chicken with Creamy Garlic Parmesan Pasta is more than a recipe; it’s a culinary achievement that brings the bistro experience home. It proves that with a little technique and care, you can create a dish that is both comforting and elegant, satisfying and sophisticated. So, tie on your apron and get ready to create a meal that will earn you a standing ovation.