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To make crispy chicken with creamy pasta, you need a few key ingredients. Start with two boneless chicken breasts. They are the star of the dish. You also need buttermilk for marinating the chicken. This helps make it tender. For coating, use all-purpose flour, garlic powder, paprika, salt, black pepper, and breadcrumbs. Panko breadcrumbs give a nice crunch. The pasta part requires fettuccine, heavy cream, and grated Parmesan cheese. Fresh spinach adds color and nutrition.

Crispy Chicken with Creamy Pasta

Satisfy your dinner cravings with this crispy chicken with creamy pasta recipe that’s both delicious and easy to prepare! Perfect for impressing family and friends, this meal combines tender chicken marinated in buttermilk with a rich, smooth sauce and fettuccine pasta. Learn essential cooking tips, ingredient swaps for dietary needs, and presentation ideas to elevate your dish. Click through now and discover how to create this mouthwatering dinner tonight!
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Ingredients
  

2 boneless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

½ cup breadcrumbs (preferably panko)

250g fettuccine pasta

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 cloves garlic, minced

1 cup fresh spinach

Fresh parsley for garnish

Instructions
 

Marinate the Chicken: In a bowl, add buttermilk and the chicken breasts. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize.

    Prepare the Breading: In another bowl, mix flour, garlic powder, paprika, salt, and black pepper. Place breadcrumbs in a separate shallow dish.

      Coat the Chicken: Remove chicken from buttermilk, allowing excess to drip off. First, coat in the flour mixture, shake off the excess, then dip in the breadcrumbs, pressing to adhere. Set aside.

        Cook the Pasta: In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

          Fry the Chicken: In a large skillet, heat oil over medium-high heat. Once hot, add the coated chicken and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside on a wire rack to keep crispy.

            Make the Creamy Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat to medium, then pour in the heavy cream, stirring to combine.

              Add Cheese and Spinach: Mix in the grated Parmesan cheese, stirring until melted and creamy. Add the fresh spinach and cook until wilted. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.

                Combine Pasta: Add cooked fettuccine to the creamy sauce, tossing to coat evenly.

                  Serve: Slice the crispy chicken and place it atop the creamy pasta. Garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 2-3

                      - Presentation Tips: Serve the creamy pasta on a large dish, topped with sliced crispy chicken. Sprinkle with extra Parmesan and a few spinach leaves for a pop of color.