Parmesan Crusted Chicken with Creamy Garlic Pasta

This parmesan crusted chicken with creamy garlic pasta is the perfect comfort meal—crispy, golden chicken paired with a rich and silky garlic Parmesan sauce. It’s a restaurant-quality dinner that takes simple ingredients and turns them into an irresistible weeknight favorite. The pasta is velvety and flavorful, while the chicken delivers the ideal crunchy contrast.

Why You’ll Love This Recipe

  • Crispy, golden chicken without complicated steps
  • Creamy, rich garlic Parmesan pasta that tastes like a restaurant dish
  • Ready in under 30 minutes, perfect for busy nights
  • Made with simple pantry ingredients
  • Easily customizable with different pasta shapes or seasoning blends
  • Comforting, satisfying, and great for the whole family
  • Elegant enough for guests yet simple enough for weeknights

Ingredients

For the Chicken

  • 1 lb chicken breast, cut into small fillets
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1 egg, beaten
  • Oil for frying

For the Creamy Garlic Pasta

  • 8 oz spaghetti or fettuccine
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Chopped parsley, for garnish

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.

Step 2: Prepare the Chicken Coating

In a shallow bowl, mix together the Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg.

Step 3: Coat and Cook the Chicken

Dip each chicken fillet into the egg, then coat thoroughly in the breadcrumb mixture. Heat a layer of oil in a skillet over medium heat and fry the chicken until golden brown and fully cooked, about 3–4 minutes per side. Transfer to a plate and keep warm.

Step 4: Make the Creamy Garlic Sauce

In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 30–60 seconds until fragrant. Pour in the heavy cream and simmer for 2–3 minutes to thicken slightly. Stir in the Parmesan and season with salt and pepper.

Step 5: Combine Pasta with Sauce

Add the cooked pasta to the skillet and toss until fully coated in the creamy garlic sauce.

Step 6: Serve and Garnish

Plate the creamy pasta and top with the crispy parmesan chicken. Garnish with chopped parsley and extra Parmesan if desired.

Tips for Best Results

  • Pound the chicken to even thickness for more consistent frying.
  • Use freshly grated Parmesan for better melting and flavor.
  • Avoid burning the garlic—cook it just until fragrant.
  • Add a splash of pasta water to loosen the sauce if needed.
  • For extra crunch, mix panko breadcrumbs with regular breadcrumbs.
  • Keep chicken warm in a low oven while preparing the pasta.

Variations & Substitutions

  • Lighter version: Use half-and-half instead of heavy cream.
  • Gluten-free: Use gluten-free pasta and breadcrumbs.
  • Spicy option: Add red pepper flakes to the sauce or cayenne to the chicken coating.
  • Herb twist: Add dried Italian seasoning to the crumb mixture.
  • Cheesy upgrade: Stir additional Parmesan into the sauce for a stronger flavor.
  • Air-fryer method: Air-fry chicken at 400°F (200°C) for 10–12 minutes, flipping halfway.

Serving Suggestions

  • Serve with garlic bread or a side salad.
  • Pair with roasted broccoli, asparagus, or sautéed spinach.
  • Add lemon wedges for a bright, fresh finish.
  • Make it a full dinner spread with antipasto or bruschetta.

Storage & Reheating

  • Refrigerator: Store chicken and pasta separately for up to 3 days.
  • Freezer: Freeze the cooked chicken for 1–2 months. Pasta is best enjoyed fresh.
  • Reheating: Reheat pasta gently in a skillet with a splash of cream or milk. Reheat chicken in an air fryer or oven to restore crispiness.

Nutrition Information

Per Serving (4 servings):

  • Calories: 610 kcal
  • Carbohydrates: 42g
  • Protein: 38g
  • Total Fat: 32g
    • Saturated Fat: 16g
    • Polyunsaturated Fat: 2g
    • Monounsaturated Fat: 11g
    • Trans Fat: 0g
  • Cholesterol: 180mg
  • Sodium: 570mg
  • Potassium: 350mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 960 IU
  • Vitamin C: 2mg
  • Calcium: 270mg
  • Iron: 2mg

Nutritional values are approximate and may vary based on ingredients used.

FAQ

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs stay juicy and work well with the crispy coating.

Why is my chicken coating falling off?

Make sure the chicken is dry before breading and press the coating firmly onto the chicken.

Can I make the sauce thicker?

Simmer the cream a little longer or add extra grated Parmesan.

What pasta shape works best?

Spaghetti, fettuccine, linguine, or even penne work well with creamy sauces.

Can I prepare anything ahead of time?

Yes. You can bread the chicken beforehand and refrigerate for up to 6 hours before frying.

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