Crispy Chicken with Creamy Pasta: A Comforting and Flavorful Dinner

Prepare the chicken: Start by seasoning the chicken breasts with salt and pepper. In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
Bread the chicken: Dredge each chicken breast in the flour mixture, making sure it’s evenly coated. Dip it into the beaten eggs, then coat it thoroughly with the panko-Parmesan mixture.
Fry the chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside to rest.
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, then drain, reserving about 1/2 cup of pasta water.
Make the creamy sauce: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for 2-3 minutes until it thickens slightly. Stir in the grated Parmesan cheese and cook for another 2-3 minutes until the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Combine pasta and sauce: Add the drained pasta to the skillet, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add a little reserved pasta water to thin it out to your desired consistency.
Serve: Slice the crispy chicken into strips and place it on top of the creamy pasta. Garnish with fresh basil or parsley for an extra burst of flavor and color. Serve immediately.
Serving and Storage Tips: