Breaded chicken breasts are pan-fried until golden, finished in the oven, then sliced over fettuccine in a cream sauce with Parmesan and wilted baby spinach. The crust stays crisp against the soft pasta. The recipe serves 4 and takes 1 hour, with 30 minutes of prep and 30 minutes of cooking.
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What You Need
The amounts are on the recipe card. This is how the pieces fit together.
- Chicken breasts (2, about 1 pound total): boneless and skinless, seasoned with salt, pepper, garlic powder and paprika.
- Flour, eggs and breadcrumbs: the three-step coating. Use 1 cup of flour, 2 large eggs and 1 cup of breadcrumbs.
- Olive oil (1/4 cup): for pan-frying the chicken.
- Fettuccine (8 ounces): the pasta under the chicken.
- Heavy cream (1 cup) and Parmesan (1/2 cup): the sauce, made in the same skillet as the chicken.
- Baby spinach (1 cup): stirred in until it wilts.
- Optional: red pepper flakes for a little heat and fresh parsley to finish.
Getting the Crust Right
Set up three dishes: flour in one, whisked eggs in another, breadcrumbs in a third. Dredge each breast in flour and shake off the excess, dip it in the egg, then coat it in breadcrumbs, pressing gently so they stick.
Fry the chicken in hot olive oil in a large skillet over medium heat for about 4 to 5 minutes on each side, until golden brown. Then move it to a parchment-lined baking sheet and bake at 400°F for another 15 to 20 minutes, until the internal temperature reaches 165°F. A meat thermometer takes the guesswork out of this step.
Sauce and Pasta
Cook the fettuccine al dente according to the package while the chicken bakes, then drain it. In the same skillet, bring the heavy cream to a simmer over medium heat. Stir in the Parmesan, the spinach and the red pepper flakes if you are using them, and cook until the spinach wilts and the sauce thickens slightly. Toss the pasta in the sauce until it is coated, slice the chicken and put it on top.
Prep goes faster if you measure the flour, breadcrumbs and seasonings first, chop the spinach, and put the pasta water on before you start on the chicken.
Changes You Can Make
- Marinade: soak the chicken in buttermilk for 30 minutes before breading, or in olive oil and herbs for at least 30 minutes.
- Thighs: they are juicier than breasts. Cook them to an internal temperature of 165°F.
- Sun-dried tomatoes: chop some and toss them into the sauce.
- Mushrooms: sauté sliced mushrooms in the skillet before adding the cream.
- Other greens: kale or arugula can replace the spinach.
- Other pasta: whole wheat pasta or zucchini noodles can replace the fettuccine.
What to Serve With It
Garlic sautéed green beans, a salad of mixed greens and cherry tomatoes with a tangy vinaigrette, or zucchini noodles, lightly sautéed or raw with olive oil and Parmesan, all work next to the rich sauce. For a drink, try a dry white wine such as Sauvignon Blanc, or sparkling water with lemon.
Nutrition per Serving
One serving has about 590 calories, 30 grams of fat, 40 grams of carbohydrates and 35 grams of protein.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Cook them to an internal temperature of 165°F.
How do you make it dairy-free?
Use coconut cream or another dairy-free cream in place of the heavy cream, and nutritional yeast in place of the Parmesan.
What can replace the heavy cream?
Full-fat coconut milk, cashew cream, or almond milk thickened with cornstarch.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Crispy Chicken with Creamy Pasta: A Delicious Dinner Idea
Ingredients
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Set up a breading station: Place the flour in one shallow dish, whisk the eggs in another dish, and place the breadcrumbs in a third dish.
Dredge each chicken breast in flour, shaking off the excess. Dip into the eggs, then coat with breadcrumbs, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for about 4-5 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F.
While the chicken is baking, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In the same skillet used for the chicken, add heavy cream and bring to a simmer over medium heat. Stir in Parmesan cheese, baby spinach, and red pepper flakes (if using). Cook until the spinach wilts and the sauce thickens slightly.
Toss the cooked fettuccine in the creamy sauce until well coated.
Slice the crispy chicken and serve it over the creamy pasta. Garnish with fresh parsley if desired.
Notes
For added flavor, marinate the chicken in buttermilk for 30 minutes before breading.
Substitute the fettuccine with whole wheat pasta or zucchini noodles for a healthier option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 590 calories |
| Sugar Content | 0g |
| Sodium Content | 0mg |
| Fat Content | 30g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 0g |
| Protein Content | 35g |
| Cholesterol Content | 0mg |