Instructions:
1. Cook the Pasta
Boil pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. Make the Crispy Chicken
Pound chicken breasts to an even thickness.
Prepare 3 bowls:
Flour
Beaten eggs
Breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper
Coat chicken in flour, dip in egg, then press into breadcrumb mixture.
Heat olive oil in a pan over medium heat. Cook chicken 4-5 minutes per side until golden brown and cooked through (internal temp 75°C/165°F). Set aside.
3. Make the Creamy Sauce
In the same pan, melt butter and sauté garlic for 30 seconds.
Pour in heavy cream and chicken broth, then stir.
Add Parmesan cheese, salt, pepper, and Italian seasoning. Simmer for 3-4 minutes until thickened.
Toss in the drained pasta, adding a little reserved pasta water if needed.
4. Serve & Enjoy
Slice crispy chicken and place on top of the creamy pasta.
Garnish with fresh parsley and extra Parmesan.
🔥 Tips for the Best Flavor:
✔ Use Panko breadcrumbs for extra crunch.
✔ Let the chicken rest for 5 minutes before slicing to keep it juicy.
✔ Add mushrooms or spinach to the sauce for extra flavor.
Enjoy your crispy, creamy comfort food! 🍽😋
