Description
Crispy Chicken Parmesan Pasta
Ingredients:
For the Crispy Chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste
Vegetable oil for frying
For the Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
For the Pasta:
300g fusilli or rotini pasta
For Garnish:
Fresh arugula leaves
Fresh parsley, chopped
Instructions:
Prepare the Chicken
Slice the chicken breasts into thinner fillets. Coat each piece in flour, dip into beaten eggs, and then coat with a mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper.
Heat vegetable oil in a skillet over medium heat and fry the chicken fillets until golden and crispy, about 3-4 minutes per side. Let rest for 5 minutes, then slice.
Cook the Pasta
Boil the fusilli in salted water until al dente. Drain and set aside.
Make the Alfredo Sauce
In a skillet, melt butter over medium heat. Sauté garlic until fragrant. Stir in heavy cream and simmer for 2-3 minutes. Gradually whisk in Parmesan cheese until the sauce thickens. Season with salt and pepper.
Combine & Serve
Toss the cooked pasta in the Alfredo sauce until fully coated. Plate the pasta, top with crispy chicken slices, and garnish with fresh arugula and parsley.
A satisfying blend of creamy Alfredo and crispy chicken for a dinner packed with flavor!
