This Crispy Chicken with Creamy Garlic Pasta is the perfect quick dinner—golden pan-seared chicken served over rich, velvety pasta with a garlic-Parmesan cream sauce. It’s a satisfying, restaurant-style meal I can whip up in just 20 minutes with simple ingredients and one pan.
Why You’ll Love This Recipe
I love this recipe because it brings together two comfort food favorites—crispy chicken and creamy pasta—in one dish that’s fast, flavorful, and always a hit. The chicken is juicy inside with a crisp, seasoned crust, and the pasta is coated in a luscious garlic sauce that clings to every bite. It’s quick enough for a weeknight, yet elegant enough to serve to guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts
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Salt and pepper
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Garlic powder
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Paprika
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Olive oil or butter
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Flour (for dredging, optional)
For the pasta and sauce:
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Pasta (fettuccine, spaghetti, or penne)
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Garlic, minced
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Butter
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Heavy cream
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Grated Parmesan cheese
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Salt and pepper
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Optional: parsley, red pepper flakes, or lemon zest for garnish
Directions
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I season the chicken on both sides with salt, pepper, garlic powder, and paprika. I dredge it lightly in flour for extra crispiness.
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I heat olive oil or butter in a skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until golden and cooked through. I remove it from the pan and let it rest.
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While the chicken cooks, I boil the pasta in salted water until al dente, then drain and set aside.
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In the same skillet, I melt butter and sauté the garlic until fragrant.
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I pour in the cream and simmer for a few minutes before stirring in the Parmesan. I season with salt and pepper to taste.
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I toss the cooked pasta in the sauce until well coated.
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I slice the chicken and serve it over the creamy pasta, garnished with parsley or a pinch of chili flakes.
Servings and timing
This recipe makes 2–3 servings and takes just 20 minutes from start to finish—perfect for a fast and flavorful dinner.
Variations
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I sometimes add spinach or mushrooms to the sauce for extra veggies.
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Swapping chicken for shrimp or crispy tofu works great too.
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A splash of white wine or lemon juice in the sauce adds brightness.
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I’ve also topped it with a little shredded mozzarella and broiled it for a bubbly finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of cream or milk to loosen the sauce. It also reheats well in the microwave in 30-second bursts, stirring in between.
FAQs
How do I make the chicken extra crispy?
I use a light flour coating and make sure the pan is hot before adding the chicken. Letting it cook undisturbed creates a golden crust.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. For a richer taste, I use cream or half-and-half.
What pasta shape works best?
I like fettuccine or spaghetti for a classic feel, but penne or shells also work well to hold the sauce.
Is this recipe kid-friendly?
Definitely. It’s creamy, mild, and easy to customize with extra cheese or fewer seasonings for picky eaters.
Can I make this ahead?
I prep the chicken and sauce ahead, then cook the pasta fresh and reheat everything together when ready to serve.
Conclusion
Crispy Chicken with Creamy Garlic Pasta is one of my favorite quick meals—simple to prepare, loaded with flavor, and endlessly comforting. With juicy golden chicken and silky garlic-Parmesan pasta, it’s a fast dinner that feels like a treat every time. Whether I’m cooking for myself or sharing with family, this dish always hits the mark.
Print
Crispy Chicken with Creamy Garlic Pasta – Ready in 20 Minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Crispy Chicken with Creamy Garlic Pasta is a quick and comforting 20-minute dinner featuring golden pan-seared chicken and velvety garlic-Parmesan pasta—perfect for weeknights or impressing guests with ease.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil or butter
- ¼ cup flour (optional, for dredging)
- For the pasta and sauce:
- 6 oz pasta (fettuccine, spaghetti, or penne)
- 2 tablespoons butter
- 3 cloves garlic, minced
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional garnish:
- Fresh parsley
- Red pepper flakes
- Lemon zest
Instructions
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Season the Chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika. Dredge lightly in flour if desired.
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Cook the Chicken: Heat oil or butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp: 165°F). Remove and rest.
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Cook Pasta: Meanwhile, boil pasta in salted water until al dente. Drain and set aside.
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Make Sauce: In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute). Pour in cream and bring to a gentle simmer.
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Finish Sauce: Stir in Parmesan cheese and season with salt and pepper. Let the sauce thicken slightly.
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Combine: Toss drained pasta into the sauce until well coated. Slice the rested chicken and serve it on top of the pasta.
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Garnish: Finish with parsley, red pepper flakes, or lemon zest if desired. Serve immediately.
Notes
- For extra crispy chicken, press lightly into flour and don’t flip too soon—let the crust form undisturbed.
- Add mushrooms or spinach to the garlic step for more veggies.
- You can substitute cream with half-and-half or whole milk for a lighter option.
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