Description
Crispy Chicken with Creamy Pasta delivers a golden, crunchy chicken and a silk-smooth garlic cream sauce in one satisfying plate.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (680 g / 1.5 lb)
- 1 cup all-purpose flour (125 g)
- 3 tbsp cornstarch (30 g)
- 1 3/4 tsp kosher salt (10 g)
- 1 tsp freshly ground black pepper
- 3 cloves garlic, finely minced (12 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp unsalted butter (30 g)
- 1/4 cup dry white wine or chicken broth (60 ml)
- 1 cup heavy cream (240 ml)
- 1/2 cup grated Parmesan cheese (60 g)
- 1 tbsp fresh lemon juice (15 ml)
- 11–12 oz dried pasta (320 g)
- Fresh parsley, chopped (optional)
Instructions
- Pound the chicken breasts to an even thickness (1.5 cm / 1/2 in) and season with salt and pepper, then rest for 5 minutes.
- Whisk together the flour, cornstarch, and a pinch of salt in a shallow dish, then dredge each breast lightly.
- Heat olive oil in a skillet over medium-high heat, then fry the chicken for 3-4 minutes per side until golden and cooked through.
- Boil salted water in a large pot and cook the pasta until al dente, reserving some pasta water before draining.
- Melt butter in the skillet, add garlic, then deglaze with wine or broth and simmer for 1-2 minutes.
- Add heavy cream and simmer until slightly thickened, then stir in Parmesan and lemon juice.
- Return the chicken to the skillet, then combine with the drained pasta, adding reserved pasta water to emulsify as needed.
Notes
For extra crispiness, chill the dredged chicken before frying. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 4g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg