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Crispy Chicken Pasta

5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Chicken Recipes, Main Food Recipes, Pasta Recipes
Servings 3 servings
Calories 370 kcal


For the chicken:

  • 2 chicken cutlets
  • Olive oil
  • Spices: paprika, cumin, garlic powder, salt and pepper
  • 2 eggs
  • Parmesan cheese
  • Parsley
  • Breadcrumbs

For the pasta:

  • 250g of pasta
  • 1 shallot
  • 20g of butter
  • 1 clove of garlic
  • 2 tbsp of tomato puree
  • 250ml of liquid cream
  • Parmesan
  • Parsley
  • Salt and pepper


  • Sprinkle olive oil, spices, salt and pepper on the cutlets and mix well to soak.
  • In the first container, mix the eggs with the parsley, parmesan, salt and pepper.
  • In a second container, put the breadcrumbs.
  • Heat sunflower or frying oil (avoid olive oil ) in a skillet over medium heat.
  • Dip each cutlet first in the egg, then in the breadcrumbs, and cook in boiling oil for 4 minutes on each side in a skillet. Place them on kitchen paper to remove as much oil as possible when cooked.
  • Cook the pasta (according to instructions on the packaging).
  • In another pan, melt the butter and brown the shallot with the garlic (pressed or chopped).
  • Add the tomato puree, cream, parsley, parmesan, salt and pepper. Mix well and add the pasta which must be well coated with sauce.

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