Creamy Chicken and Spaghetti
Creamy Chicken and Spaghetti
Ingredients
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, for frying
For the Creamy Spaghetti
- 12 ounces spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Creamy Sauce under Chicken
- 1 tablespoon butter
- 1 shallot, finely minced
- 1/4 cup dry white wine, like Pinot Grigio or Chardonnay (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken cutlets: Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second, beat the eggs. In the third, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Dredge each pounded chicken breast first in the flour, shaking off excess. Then dip in the beaten egg, allowing any extra to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 5 min
- 3
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate, loosely tented with foil.
⏱️ 15 min
- 4
Cook the spaghetti: While the chicken is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min
- 5
Prepare the creamy spaghetti sauce: In the same pot used for pasta (or a separate large skillet), melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 3-5 minutes until the sauce thickens slightly.
⏱️ 5 min
- 7
Add the drained spaghetti to the creamy sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in half of the chopped fresh parsley.
⏱️ 3 min
- 8
Prepare the creamy sauce for under the chicken: In a small saucepan or the same skillet used for chicken (wiped clean), melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min
- 9
If using, add the dry white wine and deglaze the pan, scraping up any browned bits. Cook until the wine has almost evaporated, about 1-2 minutes. Stir in the chicken broth, heavy cream, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 10
To serve, spoon a generous amount of the creamy spaghetti onto each plate. Place a chicken cutlet on top or alongside the spaghetti. Drizzle some of the creamy sauce (from step 9) around the chicken. Garnish with additional grated Parmesan cheese and the remaining fresh parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Spaghetti
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, for frying
For the Creamy Spaghetti
- 12 ounces spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Creamy Sauce under Chicken
- 1 tablespoon butter
- 1 shallot, finely minced
- 1/4 cup dry white wine, like Pinot Grigio or Chardonnay (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the chicken cutlets: Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second, beat the eggs. In the third, combine the Panko breadcrumbs, 1/4 cup grated Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Dredge each pounded chicken breast first in the flour, shaking off excess. Then dip in the beaten egg, allowing any extra to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 5 min - 3
Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate, loosely tented with foil.
⏱️ 15 min - 4
Cook the spaghetti: While the chicken is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 10 min - 5
Prepare the creamy spaghetti sauce: In the same pot used for pasta (or a separate large skillet), melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 3-5 minutes until the sauce thickens slightly.
⏱️ 5 min - 7
Add the drained spaghetti to the creamy sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in half of the chopped fresh parsley.
⏱️ 3 min - 8
Prepare the creamy sauce for under the chicken: In a small saucepan or the same skillet used for chicken (wiped clean), melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes.
⏱️ 3 min - 9
If using, add the dry white wine and deglaze the pan, scraping up any browned bits. Cook until the wine has almost evaporated, about 1-2 minutes. Stir in the chicken broth, heavy cream, Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 10
To serve, spoon a generous amount of the creamy spaghetti onto each plate. Place a chicken cutlet on top or alongside the spaghetti. Drizzle some of the creamy sauce (from step 9) around the chicken. Garnish with additional grated Parmesan cheese and the remaining fresh parsley.
⏱️ 2 min