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.
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 and cooked through. Set aside and keep warm.
Cook the Pasta:
Cook the pasta according to the package instructions. Drain and set aside.
Make the Creamy Sauce:
In the same skillet, melt butter and sauté garlic for 1-2 minutes. Pour in heavy cream and simmer for 2-3 minutes. Stir in Parmesan cheese and season with salt and pepper. Let it cook until the sauce thickens.
Combine:
Add the cooked pasta to the creamy sauce and toss to coat evenly.
Serve:
Plate the creamy pasta and top with crispy chicken. Garnish with fresh parsley and extra Parmesan if desired.
Serving and Storage Tips:
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