Description
Crispy Chicken with Creamy Pasta blends crunchy, golden chicken crust with a rich, velvety garlic-forward sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (150–180 g each)
- 120 g (1 cup) all-purpose flour
- 2 large eggs, beaten
- 180 g (2 cups) plain breadcrumbs
- 40 g (1/3 cup) grated Parmesan
- 2 tsp (10 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 45 ml (3 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 4 cloves garlic, minced
- 1 small shallot (40 g), finely diced
- 120 ml (1/2 cup) dry white wine or chicken stock
- 240 ml (1 cup) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 15 g (1/4 cup) fresh parsley, chopped
- 320 g (11 oz) fettuccine or pappardelle
- Optional: red pepper flakes, extra Parmesan for serving
Instructions
- Prepare the chicken and dredging station: Pat chicken breasts dry, season with salt and pepper, and set up three shallow dishes (flour, eggs, breadcrumbs with Parmesan).
- Pan-sear the chicken: Heat olive oil in a skillet over medium-high heat, add chicken, and sear until golden brown, about 3–4 minutes per side.
- Rest the chicken: Transfer seared chicken to a wire rack or plate and let rest for 5 minutes.
- Make the garlic cream sauce: In the same skillet, add butter, shallot, and garlic. Cook until fragrant, then deglaze with wine or stock, add heavy cream and simmer until thickened.
- Cook the pasta: In boiling water, cook the pasta until al dente. Reserve pasta water and drain.
- Combine and serve: Add pasta to the sauce, toss, and return chicken to the skillet or slice and mix with the noodles. Heat through and serve garnished with extra Parmesan and parsley.
Notes
For a lighter sauce, replace half the cream with low-sodium chicken stock and whisk in 1 tsp cornstarch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 215 mg