Crispy Chicken with Cream Sauce Pasta

Ingredients

• 1 lb boneless chicken breast (Halved lengthwise and pounded to an even thickness)
• salt (To taste, for seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp onion powder (For seasoning the chicken)
• 1 tsp smoked paprika powder (For seasoning the chicken)
• oil (For frying)
• 2 eggs (For the egg wash)
• 0.25 cup milk (For the egg wash)
• 1 cup all-purpose flour (For the dry batter)
• salt (To taste, for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp smoked paprika powder (For the dry batter)
• 1 tsp onion powder (For the dry batter)
• 1 cup panko bread crumbs (For coating the chicken)
• 1 tsp dried parsley (Mixed with the panko bread crumbs)
• 2 tbsp oil (For the sauce)
• 2 tbsp butter (For the sauce)
• 0.5 cup yellow onion (Chopped)
• 5 fresh garlic (5–6 cloves, chopped)
• 2 tbsp all-purpose flour (For thickening the sauce)
• 1 cup chicken stock (Alternatively, use 1 chicken bouillon cube plus 1 cup water)
• 1 cup heavy whipping cream (Unsweetened)
• salt (To taste)
• 1 tsp black pepper (For the sauce)
• 1 tsp garlic powder (For the sauce)
• 1 tsp onion powder (For the sauce)
• 1 tsp smoked paprika powder (For the sauce)
• 1 tsp Italian seasoning (For the sauce)
• 5 fresh basil leaves (5–6 leaves, chopped)
• 1 tsp red chili flakes (For the sauce)
• 1 cup cheddar cheese (Freshly grated)
• 0.333 cup Parmesan cheese (Freshly ground)
• 10 oz pasta (Boiled according to package instructions)

Steps

1. 1

   Season the halved and pounded chicken breasts with salt, black pepper, garlic powder, onion powder, and smoked paprika powder.

2. 2

   In a bowl, combine the all-purpose flour, salt, black pepper, garlic powder, smoked paprika powder, and onion powder for the dry batter. Mix well.

3. 3

   In a separate bowl, crack in the eggs and add the milk. Whisk until well combined to make the egg wash.

4. 4

   In another bowl, mix the panko bread crumbs with the dried parsley.

5. 5

   Coat each chicken fillet in the flour mixture. Dip it into the egg wash, then coat it in the breadcrumb mixture. Repeat for all the chicken fillets.

6. 6

   Rest the coated chicken for 15 minutes before frying.

7. 7

   Heat the frying oil to 350°F (175°C).

8. 8

   Deep-fry the chicken until it reaches an internal temperature of 165°F (74°C).

9. 9

   In a pan, add the oil and butter. Heat until the butter has melted.

10. 10

    Add the chopped garlic and onion. Sauté them in the oil and butter.

11. 11

    Add the black pepper, garlic powder, onion powder, and smoked paprika powder. Mix to combine.

12. 12

    Add the all-purpose flour and sauté for 1 minute.

13. 13

    Add the chicken stock and heavy whipping cream, followed by the Italian seasoning, cheddar cheese, Parmesan cheese, and chopped basil.

14. 14

    Cook until the sauce thickens, then taste and adjust the salt.

15. 15

    Add the boiled pasta to the sauce and mix until coated.

16. 16

    Slice the fried chicken and serve it with the cream sauce pasta.

Notes

The source does not specify the pasta shape, the exact frying duration, or the amount of frying oil. If using bouillon instead of chicken stock, dissolve 1 chicken bouillon cube in 1 cup water.

Nutrition per serving

• main
• pasta
• chicken
• crispy
• deep-fried
• comfort food