Description
Crispy Parmesan-crusted chicken served over a bed of creamy, cheesy pasta. A comforting and flavorful dish that’s surprisingly easy to make!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Italian seasoned preferred)
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for cooking
- 1 pound pasta (spaghetti, fettuccine, or penne work well)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, flour, garlic powder, oregano, salt, and pepper. Mix well.
- In another shallow dish, place the beaten eggs.
- Dredge each chicken breast in the flour mixture, shaking off any excess.
- Dip the floured chicken breast into the beaten eggs, letting any excess drip off.
- Dredge the chicken breast in the Parmesan cheese mixture, pressing gently to help the coating adhere.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat.
- Carefully place the coated chicken breasts in the hot skillet. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
- Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and place it on a wire rack to drain any excess oil.
- Let the chicken rest for a few minutes before slicing.
- Prepare the Pasta and Sauce: While the chicken is cooking, bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- While the pasta is cooking, prepare the sauce. In a large skillet or saucepan, melt the butter over medium heat.
- Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant.
- Pour in the heavy cream and chicken broth. Stir to combine.
- Bring the sauce to a simmer and cook for about 5 minutes, or until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper to taste.
- Once the pasta is cooked, drain it well. Don’t rinse the pasta, as the starch helps the sauce adhere.
- Add the drained pasta to the sauce and toss to coat.
- Assemble and Serve: Slice the cooked Parmesan chicken breasts into strips or bite-sized pieces.
- Divide the pasta among plates or bowls.
- Top each serving of pasta with the sliced Parmesan chicken.
- Garnish with chopped fresh parsley and additional grated Parmesan cheese, if desired.
- Serve immediately and enjoy!
Notes
- Pounding the Chicken: Don’t skip the step of pounding the chicken breasts. It ensures even cooking and tenderizes the meat.
- Don’t Overcrowd the Pan: When cooking the chicken, avoid overcrowding the skillet. Cook in batches if necessary to maintain the oil temperature and achieve a crispy crust.
- Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and has a richer flavor than pre-shredded cheese.
- Adjust the Sauce: If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to reduce it.
- Add Vegetables: Feel free to add vegetables to the pasta, such as broccoli, spinach, or sun-dried tomatoes.
- Spice it Up: For a little heat, add a pinch of red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes