Crispy Chicken with Creamy Pasta

Ingredients

• 2 large tender chicken breasts, halved horizontally
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 8 ounces fettuccine or pasta of choice
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Whisk until smooth, then add the chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight.
2. Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
3. Heat vegetable oil in a large skillet over medium-high heat. While the oil is heating, combine the flour, salt, and pepper in a shallow dish. Remove chicken from the buttermilk and dredge each piece in the flour mixture.
4. Once the oil is hot, carefully place the chicken in the skillet. Fry for about 6-7 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
5. In the same skillet, add the olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated parmesan cheese until melted. Season with salt and pepper to taste.
6. Add the cooked pasta to the creamy sauce, tossing to coat thoroughly. If the sauce is too thick, add reserved pasta water until you reach the desired consistency.
7. Plate the creamy pasta and top with crispy chicken. Garnish with chopped parsley.