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Ingredients:
For the Chicken:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup panko breadcrumbs
– 2 eggs
– Vegetable oil for frying
For the Creamy Pasta:
– 8 oz (225g) pasta of your choice (e.g., penne, fusilli, or farfalle)
– 2 tablespoons butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
To Prepare the Chicken:
1. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, shaking off excess.
3. Dip the floured chicken in the beaten eggs, making sure they’re fully coated.
4. Roll the egg-coated chicken in the panko breadcrumbs, pressing gently to adhere.
5. Heat about 1/2 inch (1cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry the breaded chicken breasts until golden brown and crispy, about 5-6 minutes per side.
7. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
To Prepare the Creamy Pasta:
1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to the package instructions until al dente.
3. Reserve 1 cup of pasta water before draining the spaghetti.
4. In a large skillet, melt the butter over medium heat.
5. Pour in the heavy cream and bring the mixture to a simmer.
6. Reduce the heat to low and let the cream sauce simmer for about 2-3 minutes.
7. Stir in the Parmesan cheese until melted and smooth.
8. Season the cream sauce with salt and pepper to taste.
To Assemble:
1. Add the cooked pasta to the cream sauce and toss until the pasta is well coated.
2. If the sauce seems too thick, add a bit of the reserved pasta water.
3. Slice the crispy chicken breasts into strips.
4. Serve the chicken on top of the creamy pasta, garnished with chopped parsley if desired.
Enjoy your delicious Crispy Chicken with Creamy Pasta!