Parmesan Crusted Chicken Pasta in Garlic Cream Sauce Recipe

This crispy creamy Parmesan Crusted Chicken Pasta is made with panko breadcrumbs, heavy cream, and garlic, ready in 40 minutes. Slicing through the golden, crunchy chicken to reveal the rich, garlic-infused noodles underneath makes every bite incredibly satisfying. I usually make this on busy weeknights when I need something reliable and filling.

Restaurant-Quality At Home

Getting a truly crispy coating on chicken breasts at home used to frustrate me. I learned that mixing panko breadcrumbs with freshly grated parmesan prevents a soggy crust.

The trick is controlling the heat in your pan so the cheese doesn’t burn before the chicken cooks through. Now I make this instead of going out to an Italian chain.

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Parmesan Crusted Chicken Pasta Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 3/4 cup panko breadcrumbs
• 1 cup grated parmesan cheese, divided
• 3 tablespoons olive oil
• 8 oz fettuccine pasta
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon salt and black pepper

How To Make Parmesan Crusted Chicken Pasta

1. Prepare the breading station: Set up three shallow bowls with flour in the first, beaten eggs in the second, and a mix of panko and half a cup of parmesan in the third.
2. Coat the chicken: Season chicken with salt and pepper, dip in flour, then egg, and finally press firmly into the panko mixture.
3. Fry the chicken: Heat olive oil in a large skillet over medium heat and cook the chicken for 4-5 minutes per side until golden and cooked through. Set aside.
4. Boil the pasta: Cook the fettuccine in a large pot of salted water according to package directions, then drain.
5. Make the sauce: In the empty skillet, melt butter over medium heat, add minced garlic, and cook for 1 minute before pouring in heavy cream and chicken broth.
6. Combine and serve: Simmer the sauce for 3 minutes, stir in the remaining half cup of parmesan until smooth, toss with pasta, and top with sliced crispy chicken.

Recipe Tips

• Slice chicken thin: Halving the chicken breasts ensures they cook evenly before the parmesan crust burns in the pan.
• Use freshly grated cheese: Pre-packaged cheese contains anti-caking agents that prevent the cream sauce from melting smoothly.
• Watch the oil heat: Drop a single breadcrumb into the skillet; if it sizzles immediately, the oil is ready for frying.

What To Serve With Parmesan Crusted Chicken Pasta

A simple arugula salad dressed with lemon and olive oil cuts through the richness of the cream sauce. Roasted asparagus or garlic green beans also work well to add a fresh vegetable element to the plate.

How To Store

Keep leftover chicken and pasta in separate airtight containers in the fridge for up to 3 days. Reheat the pasta in the microwave with a splash of milk, but warm the chicken in an oven or air fryer to keep the crust crispy.

FAQs

Can I use regular breadcrumbs instead of panko?

You can, but panko absorbs less oil and stays much crispier. Regular breadcrumbs tend to yield a heavier, denser crust.

Why did my cream sauce separate?

Boiling heavy cream at too high of a temperature can cause it to break. Always keep the sauce at a gentle simmer.

Can I bake the chicken instead of frying?

Yes, you can bake it at 400°F (200°C) for 15-20 minutes. Spray the breaded chicken with cooking oil first to help it brown.

Nutrition

• Calories: 720 kcal
• Total Fat: 42g
• Saturated Fat: 22g
• Cholesterol: 215mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 42g

Try More Recipes:

• Chicken Mushroom Pasta Recipe
• Chicken Bacon Ranch Pasta Casserole Recipe
• One-Pan Chicken Parmesan Pasta Recipe