Description
Enjoy crispy chicken breast with creamy Parmesan pasta and fresh Caesar salad—an easy yet indulgent meal for a cozy dinner or special occasion.
Ingredients
Scale
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil (for frying)
For the Creamy Parmesan Pasta:
- 250g (9 oz) spaghetti or fettuccine
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- ¼ cup reserved pasta water
- Chopped parsley, for garnish
For the Caesar Salad:
- 1 head romaine lettuce, chopped
- ½ cup Caesar dressing (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ cup croutons
- Freshly ground black pepper
Instructions
Prepare the Crispy Chicken:
- Pound the chicken to an even thickness (about ½ inch thick).
- Set up three bowls for dredging:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Coat chicken in flour, dip into eggs, then coat in the breadcrumb mixture.
- Heat oil over medium-high heat and fry chicken for 3-4 minutes per side until golden and crispy. Drain on a wire rack.
2. Cook the Creamy Parmesan Pasta:
- Cook pasta until al dente. Reserve ¼ cup of pasta water before draining.
- In a pan, melt butter over medium heat and sauté garlic for 30 seconds.
- Pour in heavy cream and simmer for 2 minutes.
- Stir in Parmesan, salt, pepper, and nutmeg (if using).
- Toss in the cooked pasta, adding reserved pasta water for a smooth sauce.
3. Assemble the Caesar Salad:
- Toss romaine lettuce with Caesar dressing.
- Top with Parmesan, croutons, and black pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying & Boiling
- Cuisine: Italian-American
