Crispy Chicken with Creamy Pasta

Prep the Chicken:
Season the chicken breasts with salt and pepper. In one bowl, beat the eggs. In another bowl, mix breadcrumbs, Parmesan cheese, garlic powder, and paprika. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture, pressing lightly to adhere.

Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Set aside and keep warm.

Cook the Pasta:
While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and set aside.

Make the Creamy Sauce:
In the same skillet used for the chicken, melt butter and sauté garlic for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper. Let the sauce simmer for 2-3 minutes, or until it thickens.

Combine:
Add the cooked pasta to the creamy sauce and toss to coat evenly. Adjust seasoning with salt and pepper as needed.

Serve:
Plate the creamy pasta and top with the crispy chicken. Garnish with fresh parsley and extra Parmesan cheese if desired.

Serving and Storage Tips:

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