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
Scale
- 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)
Instructions
- 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.
Notes
- 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