🍗🧄 Parmesan-Crusted Chicken with Penne in Creamy Garlic Sauce – Crispy, Creamy & Irresistibly Delicious! 🍝🧀
Golden parmesan chicken meets velvety garlic cream sauce and penne pasta for the ultimate comfort meal!
📝 Ingredients (Serves 4):
For the Chicken:
4 boneless, skinless chicken breasts
½ cup grated Parmesan cheese
½ cup breadcrumbs
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 eggs, beaten
3 tbsp olive oil (for pan-frying)
For the Pasta & Sauce:
12 oz penne pasta (about 4 cups dry)
2 tbsp butter
4 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream
¾ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Chopped parsley (for garnish)
🍳 Directions:
🐔 Step 1: Prepare the Chicken
In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, salt, and pepper.
Dip chicken breasts into beaten eggs, then coat in breadcrumb-Parmesan mixture.
Heat olive oil in a skillet over medium heat.
Pan-fry chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Set aside and keep warm.
🍝 Step 2: Cook the Pasta
Cook penne in salted boiling water until al dente (about 9–11 minutes).
Drain and set aside.
🧄 Step 3: Make the Creamy Garlic Sauce
In a large skillet, melt butter over medium heat.
Add garlic and sauté for 1–2 minutes until fragrant.
Stir in flour and cook for 1 minute.
Gradually whisk in milk and heavy cream.
Simmer until thickened (about 5–7 minutes), then stir in Parmesan, salt, and pepper.
Add cooked penne and toss to coat in the sauce.
🍽️ Step 4: Serve
Slice the parmesan-crusted chicken and place over the creamy garlic penne.
Garnish with chopped parsley and extra Parmesan if desired.
⏱️ Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins
🔥 Kcal: Approx. 620 per serving
💡 Tips:
Pound chicken breasts to even thickness for quicker cooking.
Add steamed broccoli or spinach to the pasta for a veggie boost.
Sauce too thick? Add a splash of reserved pasta water.
Want a spicy kick? Sprinkle in red pepper flakes!
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