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
-
Season the Chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika. Dredge lightly in flour if desired.
-
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.
-
Cook Pasta: Meanwhile, boil pasta in salted water until al dente. Drain and set aside.
-
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.
-
Finish Sauce: Stir in Parmesan cheese and season with salt and pepper. Let the sauce thicken slightly.
-
Combine: Toss drained pasta into the sauce until well coated. Slice the rested chicken and serve it on top of the pasta.
-
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.
