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Parmesan Crusted Chicken with Penne

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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 6

Ingredients
  

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs Italian-style preferred
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil for frying

For the Pasta & Sauce:

  • 12 oz penne pasta
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup chopped fresh parsley optional, for garnish

Instructions
 

  • Prepare the chicken coating: In one shallow bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. In a separate bowl, whisk the eggs and milk until fully combined and smooth. Set both bowls aside for coating the chicken.
  • Coat the chicken: Pat the chicken breasts dry with paper towels to help the coating stick better. Dip each piece into the egg mixture first, making sure it is completely covered. Then press it firmly into the Parmesan breadcrumb mixture, coating both sides evenly. Gently press the coating onto the chicken so it adheres well.
  • Cook the chicken: Heat olive oil in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts into the pan. Cook for about 4–5 minutes per side, until golden brown and crispy on the outside. The chicken should be fully cooked inside (internal temperature should reach 165°F / 74°C). Transfer the cooked chicken to a plate and keep warm.
  • Cook the penne: While the chicken is cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Once cooked, drain the pasta and set aside. Do not rinse the pasta so the sauce will cling better.
  • Make the creamy Parmesan sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–5 minutes, stirring occasionally, until slightly thickened. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Continue stirring until the sauce becomes smooth and creamy.
  • Combine everything: Add the cooked penne to the sauce and toss gently until the pasta is fully coated. Let it simmer together for 1–2 minutes so the flavors blend well.
  • Serve: Slice the crispy Parmesan chicken into strips and place it on top of the creamy penne. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot and creamy for the best flavor and texture.
Keyword Parmesan Crusted Chicken with Penne