Parmesan-Crusted Chicken with Penne in Creamy Garlic Sauce 🍗🧀🍝


1. Cook the Pasta

  • Boil penne in salted water until al dente. Drain, reserving ½ cup pasta water.

2. Prep the Chicken

  1. Mix Parmesan, Panko, garlic powder, and Italian seasoning in a shallow dish.

  2. Dip chicken in beaten egg, then coat with the breadcrumb mixture.

3. Pan-Fry the Chicken

  • Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 mins per side until golden and cooked through. Transfer to a plate.

4. Make the Cream Sauce

  1. In the same skillet, melt butter and sauté garlic for 30 secs.

  2. Pour in cream and broth, simmering for 2-3 mins until slightly thickened.

  3. Stir in Parmesan, lemon zest, salt, and pepper.

  4. Toss with cooked pasta, adding reserved pasta water if needed.

5. Serve & Enjoy!

  • Slice chicken, serve over pasta, and garnish with fresh parsley.


Pro Tips for Perfection 🔥

✔ Pound chicken to even thickness for uniform cooking.
✔ Use freshly grated Parmesan for the best meltability.
✔ Add spinach or sun-dried tomatoes to the sauce for extra flavor.
✔ Storage: Keeps in the fridge for 3 days (reheat with a splash of cream).


Serving Suggestions 🍽️

✨ With a crisp green salad – Balances the richness.
✨ Garlic bread on the side – For sauce-dipping bliss.
✨ A glass of Chardonnay – Perfect pairing.


Final Verdict: Comfort Food Elegance!

This Parmesan-Crusted Chicken with Creamy Penne is crispy, creamy, and utterly satisfying—a guaranteed crowd-pleaser!

Make it tonight and taste the magic! 😍