Indulging in a plate of Parmesan Chicken with Creamy Cheese Spaghetti is like wrapping yourself in a warm blanket after a long day. This delightful dish combines the crispy, golden goodness of Parmesan crusted chicken with a rich and creamy cheese spaghetti that is bursting with flavor.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably Italian seasoned)
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Olive oil for frying
8 ounces spaghetti
2 cups heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a shallow bowl, whisk the eggs until fully combined. In another bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
Dip each chicken breast in the egg, then coat it in the Parmesan-breadcrumb mixture.
In a large skillet, heat olive oil over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
Meanwhile, bring a large pot of salted water to boil and cook spaghetti according to package instructions until al dente. Drain and set aside.
In the same pot, add the heavy cream and bring to a simmer over medium heat. Stir in the minced garlic and Italian seasoning.
Gradually add the shredded mozzarella and grated Parmesan cheese, stirring until melted and creamy.
Add the cooked spaghetti to the creamy sauce, tossing to coat evenly.
Serve the creamy cheese spaghetti on plates topped with the crispy Parmesan chicken. Garnish with fresh parsley before serving.
