Crispy Chicken Pasta
Crispy golden chicken served over a rich, creamy garlic mushroom pasta made with simple ingredients. A restaurant-quality comfort meal that's easy to make and ready in about 35 minutes.
Equipment
- Large pot
- large frying pan
- Mixing bowl
- Knife
- Cutting board
- Tongs
- Whisk
- Measuring cups
- Colander
Ingredients
chicken
- 2 large Chicken breasts
- tsp Salt
- tsp Black pepper
- tsp Paprika
- tsp Smoked paprika
- tsp Ground ginger
- tsp Garlic powder
- cup All-purpose flour
- tbsp Vegetable oil
Pasta
- 300 g Pasta
- 250 g Mushrooms, sliced
- medium Onion, diced
- 3 cloves Garlic, minced
- 250 ml Heavy cream
- 150 g Mozzarella cheese, shredded
- 2 tbsp Butter
- 1 tsp Thyme
- 1/2 tsp Nutmeg
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and reserve a little pasta water.
- Season the chicken with salt, pepper, paprika, smoked paprika, garlic powder, and ground ginger.
- Coat each chicken breast evenly with flour.
- Heat the oil in a large skillet over medium-high heat and fry the chicken for 5–6 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Transfer to a rack and let rest for 5 minutes.
- Melt the butter in another pan. Cook the onion until softened, then add the garlic and mushrooms. Sauté until the mushrooms are lightly browned.
- Stir in the thyme, nutmeg, bay leaves, salt, and pepper.
- Pour in the heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add the mozzarella cheese and stir until melted into a smooth sauce.
- Toss the cooked pasta into the sauce. Add a splash of reserved pasta water if needed.
- Slice the crispy chicken.
- Serve the creamy pasta topped with the sliced crispy chicken. Garnish with parsley if desired and serve immediately.
Notes
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a skillet with a splash of cream or milk over medium-low heat until hot.
Freezing
Freeze the sauce separately for up to 2 months. Freshly cooked pasta gives the best texture.
Tips
- Don't overcrowd the pan while frying the chicken.
- Let the chicken rest before slicing to keep it juicy.
- Cook the pasta just until al dente.
- Freshly grate the mozzarella for the smoothest sauce.
- Reserve pasta water to adjust the sauce consistency.