Best Crispy Chicken And Pasta Recipes

CRISPY CHICKEN BASIL PASTA

Steps:

• Halve the chicken breasts horizontally, creating two thin cutlets.
• In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
• Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
• In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil.
• Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through.
• Remove and allow to drain on a wire rack set over a sheet pan.
• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.

CRISPY CHICKEN AND PASTA

Steps:

• Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
• In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
• Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
• Add your seeded mustard and cheese.
• Once combined, add your chicken and cooked drained pasta.
• Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
• To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
• Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
• Serve on its own or with a salad and garlic bread.

ONE-PAN CRISPY SPAGHETTI AND CHICKEN

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.