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Chicken Parmesan Garlic Pasta

crispy parmesan garlic chicken
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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!

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

Instructions

  1. Preheat the oven to 130 Fan and set out a non-stick baking sheet.
  2. 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.
  3. Add the garlic and chilli and cook for another minute, stirring to ensure the garlic doesn’t catch and burn. 
  4. 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.
  5. 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.
  6. For the chicken: using a sharp knife, slice each chicken breast in half lengthways and flatten them out.
  7. 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.
  8. 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. 
  9. 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).
  10. 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.
  11. Cook the pasta in salted water according to packet instructions - or until al dente. Drain well.
  12. Add the pasta to the sauce and toss well to combine.
  13. 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.

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