Ingredients: For the Crispy Chicken: – 4 boneless, skinless chicken breasts – 1 cup breadcrumbs – ½ cup grated Parmesan cheese – 1 tsp garlic powder – 1 tsp paprika – 2 eggs, beaten – Salt and pepper to taste – Olive oil for frying For the Creamy Pasta: – 8 oz pasta (penne or fettuccine work great) – 1 cup heavy cream – ½ cup grated Parmesan cheese – 3 cloves garlic, minced – 2 tbsp butter – Salt and pepper to taste – Fresh parsley for garnish Directions: 1. In a bowl, combine the breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper. Set aside. 2. Dip each chicken breast in the beaten eggs, then coat them in the breadcrumb mixture. 3. Heat olive oil in a large pan over medium heat. Fry the chicken breasts for 5-6 minutes per side until golden brown and crispy. Remove and set aside. 4. Meanwhile, cook the pasta according to package instructions. Drain and set aside. 5. In a separate pan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. 6. Pour in the heavy cream, bring to a simmer, then stir in the Parmesan cheese. Cook for 2-3 minutes until the sauce thickens. 7. Season the sauce with salt and pepper, then toss the cooked pasta in the sauce. 8. Serve the crispy chicken over the creamy pasta, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Servings: 4 servings | Kcal: Approximately 600 kcal per serving
