ADVERTISEMENT
Directions:
Prepare the Chicken:
Pound the chicken breasts to an even thickness.
Season the chicken with salt, pepper, garlic powder, and paprika.
Set up a breading station with three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.
Dredge each chicken breast in flour, dip into the beaten eggs, and coat in the breadcrumb mixture.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Cook the chicken breasts for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and let rest on a paper towel-lined plate.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Make the Creamy Sauce:
In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water.
Combine Pasta and Sauce:
Toss the cooked pasta in the creamy sauce, ensuring it is well coated.
Assemble and Serve:
Plate the pasta and top with the crispy chicken breasts. Garnish with fresh parsley and extra Parmesan cheese if desired. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: 4
ADVERTISEMENT
