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)
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
Nutrition
- Serving Size: 1 plate (approx. 1 chicken cutlet with pasta)
- Calories: 620
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 145mg
