Crispy Chicken with Creamy Pasta

Crunchy, golden chicken meets a silky garlic-cream sauce in a dish that balances texture and comfort.

Scale

680 g Chicken breasts (about 4 small breasts), butterflied or pounded to 1.5 cm thickness
1½ tsp Kosher salt
½ tsp Black pepper, freshly ground
½ tsp Garlic powder
120 g All-purpose flour (1 cup) for dredging
2 Large eggs, beaten (100 g)
120 g Plain breadcrumbs or panko (1 cup)
2 tbsp Olive oil (30 ml)
2 tbsp Neutral oil, like vegetable (30 ml)
30 g Unsalted butter (2 tbsp) for the sauce base
1 small Shallot, finely chopped (about 30 g)
4 cloves Garlic, minced (12–16 g)
60 ml White wine or chicken stock (¼ cup) to deglaze
240 ml Heavy cream (1 cup)
60 g Grated Parmesan (¾ cup)
1 tbsp Lemon juice (15 ml)
2 tbsp Fresh parsley, chopped for garnish
340 g Pasta (rigatoni, penne, or fettuccine) (12 oz)

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Pat the chicken dry, then butterfly or pound to 1.5 cm thick. Season with salt and pepper; let rest 5 minutes.
Set up the dredging station: flour in one bowl, beaten eggs in a second, and panko in a third. Dredge each piece of chicken.
Heat the oils in a skillet over medium-high until shimmering. Fry chicken 3–4 minutes per side, until golden brown. Rest on a wire rack.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 9–12 minutes. Reserve pasta water; drain.
Melt butter in the same skillet, sauté shallot until translucent, then add garlic. Deglaze with wine or stock.
Stir in heavy cream, bring to a gentle simmer for 2–3 minutes until slightly thickened.
Turn off heat and whisk in Parmesan. Add lemon juice and toss cooked pasta in the sauce.
Slice chicken into strips and serve over the pasta, garnished with parsley and extra Parmesan.

Serve immediately for the best texture. Keep chicken on a wire rack in a low oven if needed before serving.