Creamy Garlic Chicken Pasta (Easy 30-Minute Recipe)

Ingredients

• 4 thin-cut boneless skinless chicken breasts (chicken schnitzels)
• 1 cup all-purpose flour
• 2 large eggs (Beaten)
• 2 tsp Italian seasoning (Use half in the first flour coating and half with the beaten eggs)
• 1 tsp kosher salt (For seasoning the chicken and pasta water)
• 0.5 tsp black pepper (For seasoning the chicken)
• olive oil (For frying; use a thin layer)
• 2 tbsp butter
• 4 cloves fresh garlic (Minced)
• 0.5 onion (Diced)
• 0.5 tsp salt (For the sauce)
• 0.25 tsp black pepper (For the sauce)
• 1 tsp garlic powder
• 1 tsp sweet red paprika
• 2 cups heavy cream
• 1 tsp soy sauce (The author's suggested secret ingredient)
• 12 oz bowtie pasta (Cook according to package directions)
• 0.5 cup reserved pasta water (Reserve before draining the pasta)
• 1 cup shredded mozzarella cheese
• fresh parsley (Chopped; plus more for serving if desired)
• freshly grated parmesan cheese (For topping; do not use pre-shredded bagged Parmesan)

Steps

1. 1

   Bring a large pot of heavily salted water to a boil. Add the bowtie pasta and cook until al dente according to the package directions, usually 9–11 minutes. Before draining, scoop out ½ cup of the pasta water and set it aside, then drain the pasta.

2. 2

   Season both sides of the chicken cutlets generously with salt and pepper. Set up three shallow bowls: one with the flour mixed with half of the Italian seasoning, one with the beaten eggs mixed with the remaining Italian seasoning, and one with the flour mixture. Dip each cutlet in flour, then egg, then flour again, pressing the coating onto the chicken so it adheres.

3. 3

   Heat a thin layer of olive oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken cutlets and fry for 4–5 minutes per side, until deeply golden brown and cooked through. The thickest part should reach 165°F (74°C). Transfer the chicken to a plate without covering it so the coating stays crisp.

4. 4

   Reduce the skillet heat to medium and pour off all but a thin film of oil. Add the butter and let it melt into the browned bits in the pan, scraping them up with a wooden spoon.

5. 5

   Add the diced onion and cook for 2–3 minutes, until soft and translucent.

6. 6

   Add the minced garlic and cook for 1–2 minutes more, stirring constantly so it does not burn.

7. 7

   Stir in the ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and sweet red paprika. Toast the spices in the butter for about 30 seconds.

8. 8

   Pour in the heavy cream and soy sauce. Reduce the heat to medium-low and let the sauce gently bubble for 4–5 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Do not let the cream reach a hard boil.

9. 9

   Add the drained pasta directly to the sauce and toss until every piece is coated.

10. 10

    Remove the skillet from the heat. Stir in the mozzarella and chopped parsley so the cheese melts smoothly without becoming stringy. If the sauce is too thick, add the reserved pasta water a little at a time until it reaches the desired consistency.

11. 11

    Slice the crispy chicken into strips and arrange it over the pasta. Finish with freshly grated Parmesan, additional parsley if desired, and a crack of black pepper. Serve immediately while the chicken is crisp.

Notes

For storage, refrigerate leftovers in an airtight container for up to 3 days; keep the chicken separate from the pasta when possible. Reheat the pasta gently with a splash of cream or milk, and crisp the chicken separately in a dry pan or air fryer at 375°F (190°C) for 3–4 minutes. Avoid freezing the finished dish because the cream sauce may separate and the pasta may become mushy. The source recommends slicing and pounding regular boneless, skinless chicken breasts to about ½ inch thick if chicken schnitzels are unavailable.

Nutrition per serving

• main
• pasta
• chicken
• 30-minute meal
• crispy
• creamy
• stovetop
• European-inspired