Crispy Chicken with Creamy Pasta Recipe

If there’s one dish guaranteed to wow at the dinner table, it’s Crispy Chicken with Creamy Pasta. Imagine juicy, golden chicken cutlets nestled on a bed of silky, Parmesan-kissed noodles, all finished with a flutter of fresh parsley. This recipe is pure comfort food with a touch of elegance, perfect for both busy weeknights and special gatherings. Every bite is a harmony of crunch, tenderness, and luscious sauce—the sort of meal you’ll crave again and again.

Ingredients You’ll Need

This Crispy Chicken with Creamy Pasta recipe keeps things refreshingly simple, yet each ingredient plays a starring role. From the crisp golden crust on the chicken to the velvety sauce that hugs every strand of pasta, it’s a symphony of flavors and textures you’ll fall in love with.

• Chicken breasts: Slicing them into thin cutlets ensures they cook quickly and stay juicy inside.
• All-purpose flour: The first layer for breading, helping the egg and crumbs stick for extra crunch.
• Eggs: A dip in beaten eggs acts like edible glue, locking in that crispy coating.
• Seasoned breadcrumbs: Packs tons of flavor and gives the chicken its signature crunch.
• Parmesan cheese: Adds savory depth to both the breading and the sauce—never skip this!
• Garlic powder: Just enough to infuse the chicken crust with subtle warmth.
• Salt and pepper: Essential for seasoning every layer, from the chicken to the sauce.
• Olive oil: For pan-frying the chicken to golden perfection.
• Fettuccine or spaghetti: The pasta base that soaks up all that creamy goodness.
• Butter: Adds richness to the sauce and helps sauté the garlic.
• Garlic (fresh): Sautéed briefly for a fragrant, mouthwatering sauce.
• Heavy cream: The secret to a sauce that’s silky-smooth and utterly indulgent.
• Chicken broth: Adds flavor and keeps the sauce from getting too thick.
• More Parmesan cheese (for the sauce): Melts beautifully into the cream for that classic Alfredo vibe.
• Black pepper: A dash perks up the sauce and ties everything together.
• Chopped parsley (optional): For a fresh pop of color and a little herbal lift at the finish.

How to Make Crispy Chicken with Creamy Pasta

Step 1: Prepare the Pasta

Start by bringing a big pot of salted water to a rolling boil. Drop in your fettuccine or spaghetti and cook according to package instructions until perfectly al dente. Once done, drain well and set aside—the pasta is ready to soak up all that dreamy sauce in just a bit.

Step 2: Set Up the Breading Station

While the pasta cooks, lay out three shallow bowls: one for flour, one for beaten eggs, and the last for a mix of seasoned breadcrumbs, Parmesan, garlic powder, salt, and pepper. This assembly line makes coating the chicken a breeze and ensures every piece gets evenly covered for maximum crunch.

Step 3: Bread the Chicken

Take each chicken cutlet and dredge it lightly in flour, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture. Make sure both sides are fully coated—this triple-layered breading is what gives Crispy Chicken with Creamy Pasta its irresistible golden crust.

Step 4: Cook the Chicken

Heat olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken cutlets and cook for 4 to 5 minutes per side. They should turn a deep golden brown and be cooked through. Set the crispy chicken aside on a plate (a quick rest keeps them juicy) while you make the sauce.

Step 5: Make the Creamy Sauce

In the same skillet (no need to wash it—that’s where the flavor lives!), melt the butter and add minced garlic, letting it sauté for just 30 seconds. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. Whisk in the Parmesan and black pepper, then let it bubble for 2–3 minutes until slightly thickened. Your kitchen will smell amazing!

Step 6: Toss the Pasta

Add your cooked pasta right into the skillet with the sauce. Toss everything together so the noodles are coated in that luscious, cheesy goodness. Take a quick taste and adjust the salt or pepper if needed.

Step 7: Assemble and Serve

To serve, twirl a mound of creamy pasta onto each plate, then top with a crispy chicken cutlet. Sprinkle with chopped parsley for a finishing touch, and get ready to dig into Crispy Chicken with Creamy Pasta perfection.

How to Serve Crispy Chicken with Creamy Pasta

Garnishes

For a restaurant-worthy finish, shower your Crispy Chicken with Creamy Pasta with extra grated Parmesan and a handful of chopped fresh parsley. A squeeze of lemon over the chicken adds a bright twist, while a light dusting of cracked black pepper brings out all the rich flavors.

Side Dishes

This dish is a showstopper on its own, but a crisp green salad or simple roasted vegetables make the perfect partners. Think garlicky sautéed spinach, steamed broccoli, or a tangy tomato salad—each one balances the richness of the pasta and chicken beautifully.

Creative Ways to Present

Try slicing the chicken and fanning it over the pasta for a dramatic effect, or serve Crispy Chicken with Creamy Pasta family-style on a big platter for a festive, communal meal. For a fun twist, garnish with sun-dried tomatoes or a few shavings of aged Parmesan.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Chicken with Creamy Pasta keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken and pasta separately if you can, to help the chicken stay crisp.

Freezing

You can freeze the cooked chicken cutlets for up to 2 months—just wrap them tightly in foil or plastic. The creamy pasta sauce doesn’t freeze quite as well, but you can make a fresh batch in minutes when you’re ready to serve.

Reheating

To reheat, warm the chicken in a 350°F oven until hot and crispy. For the pasta, add a splash of cream or milk and reheat gently on the stovetop, stirring until smooth and creamy again. Avoid microwaving the chicken, as it can lose its crispness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and work wonderfully in this recipe. Just make sure to pound them to an even thickness for even cooking.

Is it possible to make Crispy Chicken with Creamy Pasta gluten-free?

Yes, simply swap in your favorite gluten-free flour and breadcrumbs, and use gluten-free pasta. The results are just as delicious and satisfying.

What type Main Course

Fettuccine or spaghetti are classic choices for Crispy Chicken with Creamy Pasta, but you can use any pasta shape you love—penne, linguine, or even pappardelle all work beautifully.

How do I make the sauce lighter?

For a lighter version, substitute half-and-half for heavy cream, or use whole milk with a spoonful of flour for thickening. You’ll still get a creamy result without all the richness.

Can I add vegetables to the sauce?

Definitely! Spinach, sun-dried tomatoes, or sautéed mushrooms are delicious additions, adding color and extra flavor to your Crispy Chicken with Creamy Pasta.

Final Thoughts

There’s something magical about sharing a plate (or two) of Crispy Chicken with Creamy Pasta with family and friends. It’s comforting, impressive, and honestly just so much fun to make. I hope you give it a try—trust me, it’ll be a new favorite in your kitchen!

Crispy Chicken with Creamy Pasta Recipe

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4.9 from 24 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

This Crispy Chicken with Creamy Pasta recipe offers a delicious combination of golden breaded chicken cutlets served atop rich and velvety fettuccine tossed in a Parmesan cream sauce. Perfect for an easy yet impressive Italian-American dinner, this dish features simple ingredients and straightforward steps for a comforting meal the whole family will love.

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Ingredients

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Chicken Cutlets

• 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 3 tablespoons olive oil (for frying)

Creamy Pasta Sauce

• 8 ounces fettuccine or spaghetti
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese (for sauce)
• 1/4 teaspoon black pepper
• Chopped parsley for garnish (optional)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain well and set aside.
2. Prepare Breading Station: In three separate bowls, place the flour in one, beaten eggs in the second, and mix the breadcrumbs, grated Parmesan, garlic powder, salt, and pepper in the third.
3. Bread the Chicken: Dredge each chicken cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Set aside on a plate.
4. Fry the Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for 4 to 5 minutes per side until they are golden brown and cooked through. Remove from skillet and keep warm.
5. Make the Creamy Sauce: In the same skillet, melt butter and sauté minced garlic for about 30 seconds until fragrant. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer.
6. Finish the Sauce: Stir in grated Parmesan cheese and black pepper, allowing the sauce to thicken slightly over 2 to 3 minutes while stirring frequently.
7. Toss Pasta in Sauce: Add the drained pasta to the skillet and toss well to coat thoroughly with the creamy sauce.
8. Serve: Plate the creamy pasta, top each serving with a crispy chicken cutlet, and garnish with chopped parsley if desired. Serve immediately.

Notes

• Add fresh spinach leaves or sun-dried tomatoes to the cream sauce for additional flavor and color.
• For a lighter alternative, substitute half-and-half for the heavy cream and bake the chicken cutlets instead of frying to reduce fat content.
• Use gluten-free flour and breadcrumbs for a gluten-free version.
• Leftover pasta and chicken reheat well; store separately and combine when ready to serve.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop, Pan-Frying
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 plate
• Calories: 610
• Sugar: 2g
• Sodium: 580mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 145mg