Can I bake the chicken instead of frying?

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

What are panko breadcrumbs?

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. Typically they are 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 .

What do I serve with Chicken Parmesan Garlic Pasta?

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.

Chicken Parmesan Garlic Pasta

Name: Chicken Parmesan Garlic Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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; 30g butter, softened; 1 clove garlic, crushed; 1 tbsp freshly chopped parsley; 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

Chicken Parmesan Garlic Pasta

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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!

Author: Margie Nomura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 2
Category: Pasta
Method: Stove Top
Cuisine: Italian

Ingredients

Scale

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

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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, just remember to adjust the weight and cooking time accordingly.

Spice: you can omit the chilli if you prefer a milder pasta sauce.

Make ahead: You can make the tomato sauce ahead of time, up to 4 days in advance and store in the fridge. The chicken is best freshly fried but you can bread the chicken a day ahead and keep well covered in the fridge. Remove from the fridge 20-30 minutes before frying.

To store: Leftovers can be kept in an airtight container and placed in the fridge. Keep the chicken and pasta apart to avoid the chicken turning totally soggy. Chicken can be kept for 2 days, pasta for 4 days.

To reheat: Leftover chicken can be reheated in the airfryer at 180c for 5-10 minutes (will depend on size and thickness of your chicken) until piping hot. Otherwise in the oven at 180c for closer to 10-15 minutes. Tomato pasta is best reheated in the microwave for roughly 2 minutes until hot. The chicken can also be reheated in the microwave but it won't be as crispy.

To freeze: You can freeze tomato sauce in an airtight container for up to 3 months. You can also freeze the chicken parmesan. Bread and fry according to the recipe and then cool. Transfer to an airtight container, with greaseproof paper between each layer to avoid sticking together. Freeze for up to 3 months. Thaw overnight in the fridge and then reheat at 180c in the oven for 20 minutes, air fryer for 10-15 minutes.

Find it online: https://desertislanddishes.co/chicken-parmesan-garlic-pasta/