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 deep-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 breadcrumbs)
• 2 tbsp oil (For the sauce)
• 2 tbsp butter (For the sauce)
• 0.5 cup yellow onion (Chopped)
• 5 cloves fresh garlic (Chopped; source gives 5–6 cloves)
• 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 unsweetened heavy whipping cream (Unsweetened)
• salt (To taste, adjusted after the sauce thickens)
• 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 leaves fresh basil (Chopped; source gives 5–6 leaves)
• 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

   Halve the chicken breasts lengthwise and pound the pieces to an even thickness.

2. 2

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

3. 3

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

4. 4

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

5. 5

   In another bowl, mix the panko breadcrumbs with the dried parsley.

6. 6

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

7. 7

   Rest the coated chicken for 15 minutes before frying.

8. 8

   Heat frying oil to 350°F (175°C).

9. 9

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

10. 10

    Boil the pasta according to the package instructions, then drain it for assembly.

11. 11

    In a pan, add the sauce oil and butter. Once the butter has melted, add the chopped garlic and onion.

12. 12

    Sauté the garlic and onion, then add the sauce black pepper, garlic powder, onion powder, and smoked paprika powder. Mix to combine.

13. 13

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

14. 14

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

15. 15

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

16. 16

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

17. 17

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

Notes

The source does not specify the type of pasta, the amount of frying oil, or an exact cooking time for the sauce or chicken beyond reaching 165°F. Use either chicken stock or the stated bouillon-cube-and-water substitute.

Nutrition per serving

• main
• pasta
• chicken
• deep-fried
• comfort food
• American
• high-protein