A comforting dish featuring golden-brown, crispy chicken breasts served over rich and creamy Parmesan pasta. This meal is both easy to prepare and incredibly satisfying, making it perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Crispy & Juicy Chicken – Perfectly breaded and pan-fried for a golden crunch.
- Luscious, Creamy Pasta – A smooth and cheesy sauce coats every bite.
- Easy Yet Impressive – Simple enough for busy nights but elegant for guests.
- One-Pan Convenience – Cook the sauce in the same skillet for extra flavor.
- Versatile & Customizable – Swap pasta types or add veggies!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Creamy Pasta:
- 12 ounces pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- ¼ cup reserved pasta water (optional)
- Chopped parsley, for garnish
Directions
1. Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness using a meat mallet or rolling pin.
- Set up a breading station with three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper
- Dredge each chicken breast in flour, dip into the beaten eggs, and coat thoroughly with the breadcrumb mixture. Press gently to ensure the coating adheres.
2. Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add the breaded chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).
- Transfer the cooked chicken to a plate and keep warm.
3. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente (according to package instructions).
- Reserve ¼ cup pasta water, then drain the pasta.
4. Prepare the Creamy Sauce
- In the same skillet used for the chicken, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese and Italian seasoning, whisking until smooth.
- Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
5. Combine & Serve
- Toss the cooked pasta in the creamy sauce until evenly coated.
- Serve the creamy pasta topped with crispy chicken.
- Garnish with chopped parsley and extra Parmesan cheese, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories: Approximately 700 kcal per serving
Variations
- Spicy Version – Add red pepper flakes to the sauce for a kick.
- Lemon Butter Twist – Stir in lemon zest and juice for a bright, fresh flavor.
- Extra Crispy Chicken – Use panko breadcrumbs for a crunchier texture.
- Cheesy Upgrade – Mix in shredded mozzarella for an extra cheesy sauce.
- Gluten-Free Option – Use gluten-free pasta and breadcrumbs.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken separately for up to 2 months. Pasta sauce may separate when frozen.
- Reheating: Warm in a skillet over medium heat, adding a splash of cream or milk to refresh the sauce.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great and stay juicy.
What pasta works best for this dish?
Fettuccine, spaghetti, or penne work best, but any pasta will do.
Can I bake the chicken instead of frying?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
How do I keep the breading from falling off the chicken?
Press the coating firmly onto the chicken and let it rest for 5 minutes before frying.
Can I make this dish ahead of time?
Yes! Cook the chicken and pasta separately, then reheat and assemble before serving.
What’s the best way to get the chicken crispy?
Use panko breadcrumbs, fry in hot oil, and don’t overcrowd the pan.
Can I add vegetables to the dish?
Absolutely! Sautéed spinach, mushrooms, or cherry tomatoes make great additions.
What’s the best way to thicken the sauce?
Simmer longer or whisk in a slurry of cornstarch and water.
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly less rich.
What can I serve with this dish?
Garlic bread, a fresh salad, or roasted veggies pair perfectly.
Conclusion
This Crispy Chicken with Creamy Pasta is the ultimate comfort food—crispy, juicy chicken paired with rich, cheesy Alfredo-style pasta. Whether for a weeknight dinner or special occasion, this dish is easy to make, incredibly flavorful, and guaranteed to impress. Try it tonight and enjoy a restaurant-quality meal at home!
Print
Crispy Chicken with Creamy Pasta
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Crispy Chicken with Creamy Pasta is the ultimate comfort food! Juicy, golden-brown chicken is paired with a rich, creamy Parmesan sauce over perfectly cooked pasta. A quick and satisfying meal perfect for weeknights or special occasions!
Ingredients
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3–4 tablespoons olive oil
For the Creamy Pasta:
- 12 ounces pasta (fettuccine, penne, or spaghetti)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- ¼ cup reserved pasta water (optional)
- Chopped parsley for garnish
Instructions
1. Prepare the Chicken:
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness using a meat mallet or rolling pin.
- Set up a breading station with three bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs, Parmesan, garlic powder, paprika, salt, and black pepper.
- Dredge each chicken breast in flour, then dip in eggs, and coat thoroughly with the breadcrumb mixture. Press gently to ensure the coating sticks.
2. Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add the breaded chicken breasts and cook for 4-5 minutes per side, until golden brown and fully cooked (165°F or 74°C internal temperature).
- Transfer to a plate and keep warm.
3. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Reserve ¼ cup pasta water, then drain the pasta.
4. Prepare the Creamy Sauce:
- In the same skillet used for the chicken, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning, whisking until smooth.
- Season with salt and pepper. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Combine and Serve:
- Add the cooked pasta to the skillet with the creamy sauce, tossing to coat.
- Serve topped with the crispy chicken breasts.
- Garnish with chopped parsley and extra Parmesan cheese.
Notes
- Make it Spicier: Add a pinch of red pepper flakes to the sauce.
- Lighten it Up: Use half-and-half instead of heavy cream.
- Side Suggestions: Pair with a fresh salad, garlic bread, or roasted veggies.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Sautéing, Boiling
- Cuisine: Italian-American
