Description
Golden crispy flour-dredged chicken breasts served over pasta in a rich garlic Parmesan cream sauce. This restaurant-quality one-pan dinner is ready in 35 minutes and costs under $15 for four generous servings.
Ingredients
Scale
- For the Crispy Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil
- For the Creamy Pasta:
- 12 oz fettuccine or pasta of choice
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- Fresh parsley and basil for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Set aside.
- While pasta cooks, butterfly or pound chicken breasts to even 1/2-inch thickness. Mix flour with garlic powder, paprika, salt, and pepper in a shallow dish.
- Dredge each chicken breast in seasoned flour, shaking off excess. Ensure all sides are evenly coated.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-6 minutes per side until golden brown and crispy, internal temp reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes.
- In the same skillet with the fond, reduce heat to medium. Add butter and minced garlic. Sauté for 30-60 seconds until fragrant, scraping up all the browned bits from the bottom.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until sauce begins to thicken slightly.
- Remove from heat. Stir in grated Parmesan cheese until melted and smooth. Add pasta water 2 tablespoons at a time if sauce is too thick.
- Add drained pasta to the sauce and toss to coat every strand. Slice chicken on the diagonal and arrange over pasta. Garnish with fresh herbs and extra Parmesan.
Notes
For extra crispy chicken, press the flour coating firmly onto the chicken and let it rest 5 minutes before searing. Don’t move the chicken once it hits the pan — let the crust develop undisturbed. The sauce thickens as it cools, so keep it slightly thinner than desired. Leftovers reheat well with a splash of cream or milk.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast + 1.5 cups pasta
- Calories: 580
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 145mg