Few things make me happier than a delicious bowl of pasta - and this Chicken Parmesan Garlic Pasta is my latest obsession. Imagine delicious strands of linguine in rich garlicky tomato sauce, topped with a crispy Parmesan breadcrumbed chicken, drizzled with the most gorgeous garlic butter…
This crispy parmesan chicken is so delicious. It's great on its own, popped in a sandwich or served with creamy mashed potato. But I love it with this pasta tossed with a simple tomato sauce. It's decadent but simple and it's just delicious. The drizzle of garlic butter is optional but HIGHLY recommended.
I love pasta. It must be one of the foods I cook, and eat, most often. There is just something about it which is bound to make me feel good. If you are obsessed with pasta as much as I am, my Boursin Tomato Pasta is unbelievably simple and a firm favourite in our house during tomato season. While my Weeknight Sausage Ragu is a guaranteed winner during the colder autumn and winter months.
Why you will love this Crispy Parmesan Chicken with Garlic Butter recipe:
- It is full of flavour and texture - the combination of rich tomato sauce, crispy Parmesan chicken and al dente pasta is just so good. That is before we even mention the garlic butter!
- It is ready in under 30 minutes making it the perfect midweek meal when you are tired, hungry and want supper on the table fast.
- It is family-friendly - my whole family loves this recipe, you can leave out the chilli and hold back the salt if making it for little ones.
- It is so versatile - you can switch up the pasta, add extra vegetables to the sauce (a handful of spinach is a great way to work towards your 5 a day) or even just make the chicken and serve with your favourite potatoes (parmentier, creamy mash, buttered Jersey Royals - whatever you like!) or rice.
Ingredients:
See recipe card at the bottom of this post for the exact recipe with a full list of ingredients and measurements
Olive oil - a good quality olive oil adds a lovely flavour to the tomato sauce.
Shallots - these have a milder flavour than white onions which allows the other flavours to shine.
Garlic - I have used garlic throughout this recipe in the sauce and delicious garlic butter. It gives slight chicken Kyiv vibes when combined with the crispy chicken!
Red chilli - this adds a subtle heat to the tomato sauce, you can leave the seeds in if you like it a bit more fiery.
Salt - I recommend Maldon Salt for the best flavour.
Black pepper - freshly ground black pepper adds a hint of warmth. You could use freshly ground mixed peppercorns for a more complex flavour profile.
Chopped tomatoes - I always have a tin in my larder as they are so versatile. Mutti are my favourite but they are expensive so you can use whatever you normally buy.
Linguine - this long, thin pasta is the perfect option to serve with tomato sauces.
Chicken breasts - I like to use outdoor reared free-range chicken breasts.
Plain flour - this helps the egg mixture stick to the chicken. I like to season it with salt and pepper, you could also add a pinch of dried herbs (e.g. dried oregano, thyme, basil is mixed herbs). You might call this All Purpose Flour depending on where you are.
Egg - use a free-range large egg stamped with the British Lion mark if you can.
Panko breadcrumbs - these Japanese-style breadcrumbs go gloriously golden and crispy when pan-fried, giving the perfect crunch to the chicken.
Parmesan - I am of the opinion that very few pasta dishes aren’t improved by a generous grating of fresh Parmesan! It adds a delicious umami flavour to this recipe.
Butter - opt for unsalted so you can control the salt level.
Parsley - this adds a delicious, slightly peppery, flavour to the garlic butter.
Vegetable oil - this is the perfect oil for frying as it is flavourless and has a high smoke point.
Substitutions and Variations:
Shallots: although shallots have a milder flavour, you could use a white or red onion if you prefer. For these I would dice them nice and fine.
Red chilli: you could omit the chilli if you don’t want any heat or swap for a pinch of dried chilli flakes. Or use a chilli paste you have sitting in the cupboard.
Panko breadcrumbs: you can use homemade breadcrumbs if you can’t find panko - it will still be tasty, just not quite as crispy. Use up stale bread or the crusty ends no one wants by whizzing it in the food processor. It’s quite a good habit to get into if you can remember to put the odds and ends of bread into a bag in the freezer and then you can whizz up some breadcrumbs as and when you need them.
Parmesan: swap for another strong hard cheese - Pecorino is also a delicious option.
Directions:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Heat the oil in a large non-stick saucepan set over a medium heat and add the shallots. Season well with salt and freshly ground black pepper, then cook for about 8 minutes, stirring often until softened.Add the garlic and chilli and cook for another minute, stirring to ensure the garlic doesn’t catch and burn.
TWO: Add the tinned tomatoes, then fill the tin half full of water (it should be 200ml), swirl around to loosen any tomatoes left, then add to the pan. Bring to a simmer, then leave to bubble away for about 10 minutes until reduced and thickened. Cook the for a minute less than the packet says and add it to the tomato sauce for a minute to finish cooking.
THREE: For the ultimate crispy parmesan chicken, grate the parmesan into the panko breadcrumbs and season well
FOUR: To really ensure flavour is locked in at every stage, add grated garlic to the egg and then whisk well
FIVE: Dip the flattened chicken into flour, then the egg and then the breadcrumbs, patting it and pressing on the breadcrumbs to ensure you get as much crunch as possible
SIX: Fry the chicken for a few minutes each side until golden and cooked through. Slice and place on top of the tomato pasta before drizzling in the garlic butter. Enjoy!
Cooking Tips:
Pané: when coating the chicken, try to keep one hand for the ‘wet’ (the egg) and one hand for the ‘dry’ (the flour and breadcrumbs), this should help stop you getting too messy.
Al dente: cook the pasta until it is ‘al dente’ (meaning ‘to the bite’). It should still be firm when you bite into a piece, but not chalky. Remember that it is going to be cooked for a minute or so as it is tossed through the warm tomato sauce.
Frequently Asked Questions
Yes - although it will take slightly longer and include a few more steps. First, fry your panko breadcrumbs in a little oil until crisp and golden, then leave to cool (don’t skip this step or else they won’t be as crispy). Continue with the pané (flour, egg, breadcrumbs), then bake at 200C Fan for 10-12 minutes until starting to crisp before turning over and cooking for a further 10 minutes. Or until the chicken is golden, crispy and cooked through. The exact time will depend on the size and shape of your chicken so just make sure there is no pink inside before you plate up.Answer
Panko breadcrumbs are the most delicious Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried. They absorb less oil than traditional breadcrumbs giving lighter, crunchier results. They are typically used in Japanese dishes like Tonkatsu and Katsu Chicken, but are equally delicious on a Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle and Four Cheese Macaroni Cheese with Panko Breadcrumbs.
This is a delicious meal served as it is - although you could serve it with garlic bread, if wished (my Cheesy Wild Garlic Bread is just so good) . You could also add extra vegetables on the side… a mixed salad or some garlic and lemon green beans would be delicious.
Other recipes you might enjoy:
If you like the sound of this Chicken Parmesan Garlic Pasta, you will love my Chicken Parmesan Sandwich. Imagine crispy chicken, rich tomato sauce, melted mozzarella and garlicky pesto mayonnaise loaded up in a soft brioche bun… need I say more? If you wanted something a bit more weeknight friendly, my Crispy Chicken with Tomatoes, Basil and Cannellini Beans is perfect comfort food and packed full of delicious Italian flavours. You could also try switching up the tomato sauce, by making this recipe with my Roasted Red Bell Pepper Sauce - its deliciously creamy texture and smoky flavour works beautifully with the pasta and chicken.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintChicken Parmesan Garlic Pasta
Imagine a bowl of linguine in rich tomato sauce, topped with crispy Parmesan breadcrumbed chicken, drizzled with the most delicious garlic butter… This Chicken Parmesan Garlic Pasta is going to become your new midweek favourite!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 2 1x
- Category: pasta
- Method: stovetop
- Cuisine: italian
Ingredients
For the pasta:
1 tbsp olive oil
2 shallots, finely sliced
Salt and freshly ground black pepper
2 cloves garlic, finely sliced
1 small red chilli, deseeded and finely chopped
1 x 400 g tin chopped tomatoes
200g dried linguine
For the garlic butter:
30g butter, softened
1 clove garlic, crushed
1 tbsp freshly chopped parsley
For the chicken:
2 chicken breasts
1 large egg
1 clove garlic, crushed
150g panko breadcrumbs
20g Parmesan, grated, plus extra to serve
80g plain flour
Salt and freshly ground black pepper
Vegetable oil, for frying
Instructions
Preheat the oven to 130 Fan and set out a non-stick baking sheet.
Heat the oil in a large non-stick saucepan set over a medium heat and add the shallots. Season well with salt and freshly ground black pepper, then cook for about 8 minutes, stirring often until softened.
Add the garlic and chilli and cook for another minute, stirring to ensure the garlic doesn’t catch and burn.
Add the tinned tomatoes, then fill the tin half full of water (it should be 200ml), swirl around to loosen any tomatoes left, then add to the pan. Bring to a simmer, then leave to bubble away for about 10 minutes until reduced and thickened.
Meanwhile, make the garlic butter: in a small non-stick pan, melt the butter over a low heat. Add the garlic, then cook for 20 seconds before removing from the heat and adding the chopped parsley. Set aside.
For the chicken: using a sharp knife, slice each chicken breast in half lengthways and flatten them out.
Set out 3 medium-sized shallow bowls. Crack the egg into one bowl, add the crushed garlic and whisk well. Tip the panko breadcrumbs into another bowl and stir in the grated Parmesan. Add the flour into the final bowl and season well.
Dip each chicken breast first into the flour, then the egg and then the panko breadcrumbs. Press the panko all over the chicken to make sure it's really well coated.
Heat a generous drizzle of vegetable oil in a large non-stick frying pan set over a medium-high heat. Once the oil is very hot, add the chicken breasts and cook for 2-3 minutes - or until golden brown and crisp. Turn over and cook for another 2-3 minutes on the other side - or until golden brown, crisp all over and completely cooked through (there should be no pink inside).
Remove from the pan and place onto the prepared baking sheet. Top with a little more grated Parmesan and pour over the garlic butter. Place in the oven to keep warm whilst cooking pasta.
Cook the pasta in salted water according to packet instructions - or until al dente. Drain well.
Add the pasta to the sauce and toss well to combine.
Divide the pasta between 2 bowls and top each with a crispy Parmesan chicken breast. Enjoy!
Notes
Linguine: you can swap the linguine for any other long shaped pasta - spaghetti or bucatini both work well.
Fresh pasta: you can use fresh pasta, if wished, just remember to adjust the weight and cooking time accordingly.
Spice: you can omit the chilli if you prefer a milder pasta sauce.
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