Crispy Chicken Breast with Cheesy Pasta

Ingredients

• 6 pieces Chicken Breast Fillets (small, about 200 g (7 oz) each)
• to taste Salt (for seasoning chicken and pasta water)
• to taste Ground Black Pepper (freshly ground)
• 3 large Eggs (beaten with a whisk)
• 100 g All-Purpose Flour (for coating the chicken)
• 130 g Breadcrumbs (plain breadcrumbs)
• 50 g Parmesan Cheese (freshly grated on a fine grater)
• 2 Tbsp Olive Oil (for frying)
• 1 Tbsp Butter (adds flavor to the frying oil)
• 450 g Small Noodles (any small pasta shape (e.g., egg noodles))
• 3 cloves Garlic (crushed with a knife)
• 350 ml Heavy Cream (full‑fat for a rich sauce)
• 0.25 tsp Paprika (optional smoked flavor)
• 0.5 tsp Oregano (dried)
• 30 g Mozzarella Cheese (grated on a coarse grater)
• 100 g Cheddar Cheese (processed cheddar, grated)
• 2 Tbsp Fresh Parsley (finely chopped, for garnish)

Instructions

1. Pound the Chicken

   Place each chicken breast on a cutting board, cover with plastic wrap, and gently pound the thick part with a kitchen hammer until an even thickness of about 1 cm is reached.

   Time: PT5M

2. Season the Chicken

   Season both sides of the flattened chicken fillets with salt and freshly ground black pepper. Rub the spices into the meat.

   Time: PT2M

3. Prepare Coating Station

   In separate bowls, place the flour, beaten eggs, and a mixture of breadcrumbs plus grated Parmesan. Mix the breadcrumb‑Parmesan blend well.

   Time: PT5M

4. Coat the Chicken

   Dredge each seasoned fillet in flour, shaking off excess, then dip fully into the beaten egg, and finally press into the breadcrumb‑Parmesan mixture, ensuring an even, tight coating.

   Time: PT5M

5. Heat the Pan

   Add olive oil and butter to a large frying pan and heat over medium‑high until the oil shimmers.

   Time: PT3M

   Temperature: medium-high

6. Fry First Batch of Chicken

   Place half of the coated fillets in the hot pan. Fry 4 minutes per side, or until golden brown and crisp.

   Time: PT8M

   Temperature: medium-high

7. Rest Fried Chicken

   Transfer the cooked fillets to a plate and keep warm while you finish the remaining pieces.

   Time: PT1M

8. Fry Remaining Chicken

   Repeat the frying process with the second batch until both sides are golden.

   Time: PT8M

   Temperature: medium-high

9. Boil Pasta Water

   Fill a pot with water, add 1 Tbsp salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: high

10. Cook the Noodles

    Add the small noodles to the boiling water and cook until al dente, about 8 minutes.

    Time: PT8M

    Temperature: high

11. Drain the Noodles

    Reserve a cup of pasta water, then drain the noodles and set aside.

    Time: PT2M

12. Sauté Garlic

    In the same pan used for the chicken, add the crushed garlic and sauté briefly (about 30 seconds) until fragrant.

    Time: PT1M

    Temperature: medium

13. Make the Cheese Sauce Base

    Pour the heavy cream into the pan, season with salt, pepper, paprika, and oregano. Bring to a gentle boil while stirring.

    Time: PT3M

    Temperature: medium

14. Incorporate the Cheeses

    Add the grated mozzarella and processed cheddar to the boiling cream. Whisk until the cheeses melt into a smooth sauce.

    Time: PT2M

    Temperature: medium

15. Remove Garlic Pieces

    Take out any remaining garlic bits from the sauce.

    Time: PT0.5M

16. Combine Pasta and Sauce

    Add the drained noodles to the cheese sauce, tossing to coat evenly.

    Time: PT2M

17. Finish with Parsley

    Stir in the chopped parsley, then remove the pan from heat.

    Time: PT1M

18. Slice the Chicken

    Cut each fried chicken fillet into bite‑size strips.

    Time: PT2M

19. Plate and Serve

    Place a generous portion of cheesy noodles on a plate, top with chicken strips, drizzle any remaining sauce, and garnish with extra parsley.

    Time: PT2M

Nutrition Facts

Calories

1415

Protein

60 g

Carbohydrates

100 g

Fat

80 g

Fiber

5 g