Description
Indulge in the perfect balance of crispy chicken and creamy pasta with our mouthwatering recipe. Learn how to create this delicious dish today!
Ingredients
- Crispy Chicken Breasts
- 4 boneless skinless chicken breasts (about 567g)
- 2 tbsp (30 ml) olive oil
- 1/2 tbsp (8 ml) chili mix
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) Italian seasonings
- 2 medium size eggs, beaten
- 2 cups (480 ml) breadcrumbs
- Cooking oil/vegetable oil
- 11 oz pasta (312g)
- 1 tbsp (15 ml) olive oil
- 1/4 tsp (1 ml) salt
- 1/2 stick unsalted butter (56g)
- 1/2 cup (120 ml) sliced onion
- 2 tbsp (30 ml) minced garlic
- 1 1/2 tsp (8 ml) salt
- 1/2 tbsp (8 ml) diced bell peppers
- 5 oz (142 g) sliced white button mushrooms (8-9 medium size)
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) pasta water for the cooked pasta
- 1/2 cup (120 ml) milk
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 tbsp (15 ml) chili mix
- Parsley for garnish
Instructions
- Bring a big pot of water to a boil for the pasta. Introduce the pasta, add some salt and olive oil, and cook until it’s just shy of al dente (around 80% done) as it will be cooked further later.
- Set aside a cup of the water used for cooking the pasta before draining it. You might need additional pasta water based on how your pasta behaves.
- Set an air fryer to a temperature of 375℉ (190℃).
- Either pound or pierce the chicken breasts to tenderize them before marinating. Combine them with olive oil, chili mix, paprika, black pepper, salt, and Italian seasonings for 15 minutes, working the marinade into the chicken for enhanced flavor.
- Coat the marinated chicken in beaten eggs, then cover with breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
- Arrange the breadcrumb-coated chicken in the air fryer basket. Lightly spray or brush with olive oil and cook for 15-20 minutes, depending on the chicken breast’s size. Turn them over halfway through to ensure even cooking.
- As the chicken cooks, begin preparing the pasta dish.
- Melt butter in a large pot over medium heat.
- Introduce sliced onion, minced garlic, and diced bell peppers. Cook until the onion turns see-through and the garlic is a light brown. Add the sliced mushrooms and cook until they soften.
- Mix in the heavy cream, reserved pasta water, and milk. Stir until everything is well-blended.
- Combine the cooked pasta with the sauce and let it simmer for 5 minutes or until the pasta reaches al-dente, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate chili mix and Parmesan cheese. Adjust seasoning with salt and black pepper, stirring until fully integrated.
- Once the chicken is done, move it to a cutting board and cut it into slices about ½-inch thick.
- For serving and decoration:
- Arrange the pasta on a plate, placing the crispy chicken on top, and finish with parsley for garnish.
Notes
- Consider baking the chicken breasts in the oven for a healthier option.
- Add spinach or cherry tomatoes to the pasta for extra color and nutrients.
- Make the pasta creamier by adding more heavy cream or grated Parmesan cheese to the sauce.
