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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss well to coat thoroughly with the creamy sauce.
- 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
