Creamy Pasta with Crispy Chicken
This creamy pasta with crispy chicken is totally dreamy - savory, crunchy, and wholesome.
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Servings: 4 people
Ingredients
- Crispy Chicken Breasts
- 4 boneless skinless chicken breasts (about 1.25 lbs)
- 2 tbs olive oil
- ½ tbs chili mix
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Italian seasonings
- 2 medium size eggs beaten
- 2 cups breadcrumbs
- Cooking oil/olive oil
Pasta Ingredients
- 11 oz pasta
- 1 tbs olive oil
- ¼ teaspoon salt
- ½ stick unsalted butter 56g
- ½ cup sliced onion
- 2 tbs minced garlic
- 1½ teaspoon salt
- ½ tbs diced cayenne peppers
- 5 oz sliced white button mushroom 8-9 medium size
- 1 cup heavy cream
- 1 cup pasta water for the cooked pasta
- ½ cup milk
- ¼ cup parmesan cheese
- 1 tbs chili mix
- Parsley for garnish
Instructions
- Boil a large pot of water for the pasta. Add pasta, season with salt and olive oil, and cook until about 80% done (slightly before al dente, you will cook the pasta again).
- Reserve one cup of pasta water before draining. Depending on the nature of your pasta, you may need more pasta water.
- Preheat an air fryer to 375℉ (190℃)
- Tenderize or prick holes on chicken breasts before marinating. Marinate with olive oil, chilli mix, paprika, black pepper, salt, and Italian seasonings for 15 minutes, massaging the marinade into the chicken for deeper flavor.
- Dip the marinated chicken in beaten eggs and coat in breadcrumbs. Gently press to ensure the crumbs adhere.
- Place the coated chicken in the air fryer basket. Spray or brush a thin layer of olive oil and cook for 15-20 minutes (depending on the size of the chicken breast). Flip halfway through for even cooking.
- While the chicken is cooking, start on the pasta.
- Heat butter in a large pot over medium heat until melted.
- Add sliced onion, minced garlic, and chili. Saute until the onion becomes translucent and the garlic is golden. Add the sliced mushroom and cook until softened.
- Pour in the heavy cream, reserved pasta water and milk. Stir well until combined.
- Add the cooked pasta to the sauce and simmer for 5 minutes or until pasta is al-dente allowing the flavors to meld and the sauce to thicken slightly.
- Add chili mix and parmesan cheese. Season with salt and black pepper. Stir until well combined.
- Once the chicken is ready, transfer them to a cutting board and slice it into ½-inch thick slices for serving.
- Serve and garnish:
- Plate the pasta, topped with crispy chicken and garnish with parsley, cherry belle radish slices, and Parmesan cheese.
Nutrition
Calories: 1404kcal | Carbohydrates: 104g | Protein: 120g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 2362mg | Potassium: 2114mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2524IU | Vitamin C: 2mg | Calcium: 322mg | Iron: 9mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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