Here’s a recipe for Crispy Chicken with Creamy Pasta that combines golden, crispy chicken with a rich and velvety pasta dish. It’s a hearty and satisfying meal that’s sure to please!
Ingredients:
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you prefer dark meat)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 2 large eggs
- 1 cup panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil (for frying)
For the Creamy Pasta:
- 8 oz pasta (fettuccine, penne, or spaghetti work well)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or pasta water)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes for a little heat
Instructions:
1. Prepare the Crispy Chicken:
- Set up a breading station: In one shallow bowl, combine the flour, garlic powder, onion powder, paprika, thyme, salt, and pepper. In another shallow bowl, whisk the eggs. In a third shallow bowl, combine the panko breadcrumbs and Parmesan cheese.
- Coat the chicken: Dredge each chicken breast first in the flour mixture, then dip it into the egg, and finally coat it in the breadcrumb-Parmesan mixture, pressing lightly to ensure the breadcrumbs stick.
- Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and crispy. The chicken should reach an internal temperature of 165°F (75°C). Remove from the pan and set aside to rest.
2. Make the Creamy Pasta:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
- Prepare the sauce: While the pasta is cooking, heat olive oil in a separate pan over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant (be careful not to burn it).
- Add liquids: Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes until slightly thickened.
- Add cheese: Stir in the grated Parmesan cheese, then season with salt and pepper to taste. If the sauce is too thick, add a little bit of the reserved pasta water to reach your desired consistency.
- Combine pasta and sauce: Add the drained pasta to the sauce, tossing to coat the pasta evenly. Add more pasta water if needed.
3. Assemble the Dish:
- Slice the crispy chicken into strips or serve whole on top of the creamy pasta.
- Garnish with fresh parsley and a sprinkle of extra Parmesan cheese, if desired.
Serving Suggestions:
Serve with a side of garlic bread or a simple green salad. This meal is rich, comforting, and sure to impress!
Enjoy your Crispy Chicken with Creamy Pasta! Let me know if you want any adjustments or variations.