Get ready to fall in love with Crispy Chicken with Creamy Pasta—a dish that’s all about golden, crunchy chicken cutlets nestled on a bed of silky, parmesan-laced pasta. It’s pure comfort food magic: the kind of meal that feels fancy enough for a special occasion, but easy enough to whip up on any weeknight. Every bite delivers a satisfying contrast of flavors and textures, making this recipe a true crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

Crispy Chicken with Creamy Pasta Recipe - Recipe Image

Ingredients You’ll Need

What makes this dish shine is its lineup of simple ingredients that each bring their own special something to the table. From the crispy chicken coating to the creamy, garlicky sauce, every component plays a part in creating layers of flavor and a plate that looks as good as it tastes.

Chicken breasts: Slicing them into cutlets means they cook quickly and stay juicy inside.
All-purpose flour: The first step in breading, it helps the egg stick for a perfect crispy coating.
Eggs: Beaten eggs act as the glue for your breadcrumb mixture.
Seasoned breadcrumbs: These bring crunch and flavor to your Crispy Chicken with Creamy Pasta.
Grated Parmesan cheese: Adds salty, nutty richness to both the chicken crust and the sauce.
Garlic powder: Infuses the chicken coating with an extra punch of flavor.
Salt: Essential for seasoning every layer.
Black pepper: For a subtle bite that balances the richness.
Olive oil: The secret to that gorgeous, golden-brown crust.
Fettuccine or spaghetti: Either pasta works beautifully to soak up all that creamy sauce.
Unsalted butter: Adds a touch of richness to the sauce base.
Minced garlic: Fresh garlic makes the creamy sauce pop with flavor.
Heavy cream: The key to a lush, silky sauce that clings perfectly to the pasta.
Chicken broth: Lends depth and keeps the sauce from feeling too heavy.
More grated Parmesan cheese: For the sauce, because there’s no such thing as too much cheese here.
Italian seasoning: A pinch ties all the flavors together and gives the sauce an herby lift.
Fresh parsley: A sprinkle of green for that final fresh, vibrant touch.

How to Make Crispy Chicken with Creamy Pasta

Step 1: Cook the Pasta

Start by cooking your fettuccine or spaghetti in a big pot of salted boiling water until it’s perfectly al dente. Drain, toss with a tiny splash of olive oil to prevent sticking, and set aside. Don’t overcook—the pasta will finish in the creamy sauce later, soaking up all those delicious flavors!

Step 2: Set Up Your Breading Station

Lay out three shallow bowls: one for flour, one for your beaten eggs, and a third for the breadcrumb mix (combine breadcrumbs, Parmesan, garlic powder, salt, and pepper). This assembly line makes coating the chicken fast and easy, and ensures every piece is evenly covered for maximum crispiness.

Step 3: Bread the Chicken

Take each chicken cutlet and dredge it first in flour, then dip it into the beaten eggs, and finally press it firmly into the breadcrumb mixture. Make sure to coat every nook and cranny! If you love extra crunch, repeat the egg and breadcrumb steps for a double layer.

Step 4: Pan-Fry the Chicken

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the breaded chicken cutlets and cook for about 4–5 minutes per side, until they’re deeply golden and cooked through. Transfer to a paper towel-lined plate and keep warm while you make the sauce.

Step 5: Make the Creamy Sauce

In the same skillet (hello, flavor!), melt the butter over medium heat and sauté the minced garlic for about a minute, just until fragrant. Pour in the heavy cream and chicken broth, bringing everything to a gentle simmer. Stir in the Parmesan and Italian seasoning, and let the sauce bubble away until it’s smooth and just thick enough to coat the back of a spoon.

Step 6: Toss and Assemble

Add your cooked pasta straight into the sauce, tossing well so every strand gets a luscious coating. Plate the pasta, top with those irresistible crispy chicken cutlets, and finish with a shower of chopped fresh parsley. Your Crispy Chicken with Creamy Pasta is ready to wow!

How to Serve Crispy Chicken with Creamy Pasta

Garnishes

A sprinkling of freshly chopped parsley not only adds a fresh pop of color but also balances the richness of the dish. For extra flair, give your Crispy Chicken with Creamy Pasta a finishing touch with a little more grated Parmesan and a crack of black pepper.

Side Dishes

This dish is hearty on its own, but it pairs beautifully with a crisp green salad dressed in lemony vinaigrette or a side of simply steamed vegetables. Garlic bread is another classic companion—perfect for soaking up every last bit of that creamy sauce.

Creative Ways to Present

Try slicing the crispy chicken and fanning it over the pasta for a restaurant-worthy look. For a family-style meal, serve the pasta on a platter and arrange the chicken on top, letting everyone dig in together. You can even serve individual portions in shallow bowls for a cozy, bistro vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Crispy Chicken with Creamy Pasta keeps surprisingly well! Store the chicken and pasta separately in airtight containers in the fridge for up to three days. This preserves the chicken’s crunch and the pasta’s creamy texture.

Freezing

While the sauce and pasta are best enjoyed fresh, you can freeze the breaded (but uncooked) chicken cutlets for a quick meal later. Lay them on a baking sheet, freeze until solid, then transfer to a zip-top bag. Cook straight from frozen, adding a few extra minutes to the cook time.

Reheating

To revive the chicken’s crispiness, reheat it in a hot oven or air fryer for a few minutes. Gently warm the pasta and sauce in a saucepan over low heat, adding a splash of milk or broth to loosen if needed. Reassemble and enjoy—you’ll be amazed how delicious it still tastes.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work just as well for Crispy Chicken with Creamy Pasta. They’re a touch juicier and add a slightly richer flavor. Just be sure to pound them to an even thickness for even cooking.

What’s the best way to get super crispy chicken?

Double-coating the chicken (by repeating the egg and breadcrumb steps) is a top trick for extra crunch. Also, make sure your skillet and oil are fully heated before adding the chicken, so the coating sets immediately and doesn’t get soggy.

Can I make the sauce lighter?

Of course! Swap in half-and-half for the heavy cream, or even use a mix of milk and chicken broth. The sauce will be a little less rich but still plenty creamy and delicious.

What kind of pasta works best?

Fettuccine and spaghetti are both fantastic for this recipe, but you can use any long pasta you love. Penne or rigatoni work too, as their nooks catch the sauce beautifully.

How do I keep the chicken crispy if making ahead?

Store the chicken cutlets separately from the pasta and sauce, and reheat them in the oven or air fryer just before serving. This way, your Crispy Chicken with Creamy Pasta will retain that irresistible crunch!

Final Thoughts

If you’re craving a meal that’s both comforting and a little bit fancy, you can’t go wrong with Crispy Chicken with Creamy Pasta. I hope you’ll give this recipe a try and make it your own—don’t be surprised if it becomes a new favorite in your kitchen!

Crispy Chicken with Creamy Pasta Recipe

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4.6 from 25 reviews

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

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Description

A delightful recipe featuring crispy, golden-brown chicken cutlets served over a bed of creamy Parmesan pasta, blending rich flavors and textures for a comforting and satisfying meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

For the Chicken

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

For the Pasta and Sauce

8 ounces fettuccine or spaghetti
2 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese (for sauce)
1/4 teaspoon Italian seasoning
Chopped fresh parsley (for garnish)

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Instructions

Cook the pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain well and set aside.
Prepare the dredging station: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of seasoned breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper.
Coat the chicken: Take each chicken cutlet and dredge first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture, pressing gently to ensure it sticks well.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken cutlets and cook for 4 to 5 minutes on each side, or until they turn golden brown and are cooked through. Remove the chicken from the skillet and keep warm.
Make the creamy sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Finish the sauce: Add the grated Parmesan cheese and Italian seasoning to the skillet. Stir continuously until the sauce becomes smooth and slightly thickened.
Toss pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the creamy sauce.
Serve: Plate the creamy pasta and top each serving with a crispy chicken cutlet. Garnish with chopped fresh parsley and serve immediately.

Notes

For extra crunch, double-coat the chicken by repeating the egg and breadcrumb dipping steps before frying.
You can substitute half-and-half for the heavy cream to create a lighter sauce without compromising on creaminess.
Pair this dish with a refreshing side salad or steamed vegetables for a balanced meal.
Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American