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Crispy chicken with creamy pasta is a great dish. It combines tasty chicken with rich sauce. Let’s dive into the main ingredients for this meal.

Crispy Chicken with Creamy Pasta

Impress your family with a delightful dinner featuring crispy chicken with creamy pasta. This easy-to-follow recipe blends juicy, crispy chicken with a rich, velvety sauce that everyone will love. Discover simple cooking tips, essential ingredients, and fun variations to elevate this meal. Click through to explore the full recipe and transform your dinner into a flavorful experience that will have everyone coming back for seconds!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (preferably panko for extra crispiness)

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

8 ounces fettuccine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon butter

1 cup baby spinach

Fresh basil for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides. Set up a dredging station by placing the flour in one bowl, the beaten eggs in another, and the breadcrumbs in a third bowl.

    Dredging the Chicken: Dip each chicken breast first into the flour, shaking off excess, then into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

      Cooking the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and let it rest for a few minutes before slicing.

        Cooking the Pasta: In a large pot, boil water and add a pinch of salt. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

          Make the Creamy Sauce: In the same skillet where you cooked the chicken, lower the heat to medium and melt the butter. Add the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is creamy and smooth. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

            Combine: Add the cooked pasta and baby spinach to the skillet with the creamy sauce, tossing gently to combine and heat the spinach through. Season with salt and pepper to taste.

              Serve: Place a generous portion of creamy pasta on each plate and top with sliced crispy chicken. Garnish with fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4