Crispy Chicken Creamy Pasta is a delightful dish that perfectly marries the crunch of golden-brown chicken with the rich, velvety texture of creamy pasta. This recipe not only tantalizes your taste buds but also brings a sense of comfort and satisfaction that is hard to resist. Originating from Italian-American cuisine, this dish has become a beloved staple in households around the world, celebrated for its ability to transform simple ingredients into a gourmet experience.
People adore Crispy Chicken Creamy Pasta for its harmonious blend of flavors and textures. The crispy chicken adds a satisfying crunch, while the creamy sauce envelops the pasta in a luscious embrace, creating a dish that is both indulgent and comforting. Whether you’re preparing a weeknight dinner or hosting a special gathering, this recipe is not only convenient but also sure to impress your family and friends. Join us as we explore the steps to create this mouthwatering meal that will leave everyone asking for seconds!
Ingredients:
- For the Crispy Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil (for frying)
- For the Creamy Pasta:
- 8 ounces fettuccine or penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach (fresh or frozen, thawed and drained)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Preparing the Crispy Chicken
- Start by marinating the chicken. In a medium bowl, pour the buttermilk over the chicken breasts, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum tenderness and flavor.
- Once marinated, remove the chicken from the buttermilk and let any excess drip off. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
- Coat each chicken breast in the seasoned flour mixture, pressing down to ensure a good coating. Shake off any excess flour and set the coated chicken aside on a plate.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of the flour mixture into the oil; if it sizzles, the oil is ready.
- Carefully place the coated chicken breasts in the hot oil. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Avoid overcrowding the pan; fry in batches if necessary.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing into strips.
Preparing the Creamy Pasta
- While the chicken is frying, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Stir frequently to prevent the cream from scorching on the bottom of the pan.
- Once the cream is simmering, gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the creamy sauce, tossing to coat evenly. Stir in the spinach, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes, allowing the spinach to wilt and the flavors to meld.
Assembling the Dish
- To serve, place a generous portion of the creamy pasta on each plate.
- Top the pasta with sliced crispy chicken, arranging it attractively over the creamy sauce.
- Garnish with freshly chopped parsley for a pop of color and added flavor. <
- Total Time: 45 minutes
- Yield: 2 servings 1x
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- Vegetable oil (for frying)
- 8 ounces fettuccine or penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach (fresh or frozen, thawed and drained)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Start by marinating the chicken. In a medium bowl, pour the buttermilk over the chicken breasts, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum tenderness and flavor.
- Once marinated, remove the chicken from the buttermilk and let any excess drip off. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
- Coat each chicken breast in the seasoned flour mixture, pressing down to ensure a good coating. Shake off any excess flour and set the coated chicken aside on a plate.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of the flour mixture into the oil; if it sizzles, the oil is ready.
- Carefully place the coated chicken breasts in the hot oil. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Avoid overcrowding the pan; fry in batches if necessary.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing into strips.
- While the chicken is frying, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Stir frequently to prevent the cream from scorching on the bottom of the pan.
- Once the cream is simmering, gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the creamy sauce, tossing to coat evenly. Stir in the spinach, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes, allowing the spinach to wilt and the flavors to meld.
- To serve, place a generous portion of the creamy pasta on each plate.
- Top the pasta with sliced crispy chicken, arranging it attractively over the creamy sauce.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- For extra flavor, consider adding herbs like thyme or basil to the creamy pasta.
- You can substitute the chicken with shrimp or tofu for a different protein option.
- Adjust the level of spiciness by modifying the amount of cayenne pepper and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Conclusion:
In summary, this Crispy Chicken Creamy Pasta recipe is a must-try for anyone looking to elevate their weeknight dinners with a dish that is both indulgent and satisfying. The combination of perfectly crispy chicken and a rich, creamy sauce enveloping al dente pasta creates a delightful harmony of flavors and textures that will leave your taste buds dancing. For serving suggestions, consider pairing this dish with a fresh garden salad or some garlic bread to soak up the delicious sauce. You can also experiment with variations by adding seasonal vegetables like spinach or sun-dried tomatoes for an extra burst of flavor and nutrition. If you’re feeling adventurous, try swapping out the chicken for shrimp or even a plant-based protein to cater to different dietary preferences. We encourage you to try this Crispy Chicken Creamy Pasta recipe and make it your own! Dont forget to share your experience and any creative twists you add to the dish. Your feedback and variations can inspire others in the kitchen, making this recipe a community favorite. Happy cooking! Print
Crispy Chicken Creamy Pasta: A Deliciously Easy Recipe to Satisfy Your Cravings
Description
Enjoy a comforting meal with this Crispy Chicken served over creamy pasta. Tender, marinated chicken is fried to a golden crisp and paired with a rich garlic and Parmesan-infused sauce, complemented by fresh spinach. Perfect for impressing family and friends!
Ingredients
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