Crispy Chicken with Creamy Pasta – Page 2

1. Prepare the Chicken:

If the chicken breasts are thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures even cooking. Pat them dry and season both sides generously with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of Panko breadcrumbs, ½ cup Parmesan, garlic powder, and paprika.
Dredge each chicken breast in flour, shaking off the excess. Dip it completely into the egg, then press it firmly into the breadcrumb mixture to coat evenly. Set aside on a plate.

2. Cook the Chicken:

Heat a large skillet over medium heat with enough oil to coat the bottom. Once the oil is hot (a breadcrumb sizzles when dropped in), carefully add the chicken.
Cook for 5-7 minutes per side, or until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked chicken to a wire rack set over a baking sheet to keep it crisp. Tent loosely with foil to keep warm.

3. Cook the Pasta and Make the Sauce:

While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
Using the same skillet you cooked the chicken in (leave any tasty browned bits), reduce the heat to medium-low. Melt the butter and add the minced garlic. Sauté for about 60 seconds until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
Reduce the heat to low and stir in the ½ cup of grated Parmesan until melted and smooth. Season the sauce with salt and pepper to taste.

4. Combine and Serve:

Add the drained pasta directly to the skillet with the sauce. Toss well until every piece is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Divide the creamy pasta among plates. Slice the crispy chicken breasts and place them on top of the pasta.
Garnish with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Pound for Perfection: Pounding the chicken to an even thickness is the secret to juicy meat with a perfectly cooked crust.
Don’t Skip the Flour: The light flour coating helps the egg adhere, which in turn helps the breadcrumbs stick for a flawless crust.
Control the Heat: Keep the skillet at a steady medium heat to brown the chicken without burning the coating.
Customize Your Sauce: Add a pinch of red pepper flakes with the garlic for a subtle kick, or stir in a handful of fresh spinach at the end for a pop of color and nutrients.
Lighter Option: For a lighter sauce, you can substitute half-and-half for the heavy cream, but avoid boiling it vigorously to prevent curdling.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4

Enjoy this decadent and satisfying meal that is sure to become a regular in your dinner rotation!