Parmesan Crusted Chicken and Creamy Pasta

Name: Parmesan Crusted Chicken and Creamy Pasta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Cuisine: European
Ingredients: 100 g Chicken Breast (100g uncooked chicken breast, butterflied); 10 g All-Purpose Flour (10g flour); 1 piece Egg (1 egg, whisked); 15 g Bread Crumb (15g breadcrumbs); ½ tsp Garlic Powder (1/2 tsp garlic powder); ½ tsp Paprika (1/2 tsp paprika); 10 g Parmesan Cheese (10g parmesan, plus another tsp for optional garnish) — optional; 0 pieces Table Salt (salt to taste); 0 pieces Black Pepper (pepper to taste); 1 tbsp Olive Oil (1 tbsp olive oil); 100 g Tagliatelle (100g fresh tagliatelle, save some pasta water); 2 cloves Garlic (2 cloves garlic, minced); 5 pieces Cherry Tomato (5 large cherry tomatoes, sliced in half); ½ piece Chicken Bouillon (1/2 chicken stock cube); 20 g Cream Cheese (20g garlic and herb cream cheese); 0 pieces Parsley (fresh parsley for garnish, optional) — optional; 0 pieces Red Pepper Flakes (chili flakes for garnish, optional) — optional

Parmesan Crusted Chicken and Creamy Pasta - Dinner (European)

25 minEuropean

Servings1

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Ingredients

For 1 serving

Chicken Breast100 g · 100g uncooked chicken breast, butterflied
All-Purpose Flour10 g · 10g flour
Egg1 piece · 1 egg, whisked
Bread Crumb15 g · 15g breadcrumbs
Garlic Powder½ tsp · 1/2 tsp garlic powder
Paprika½ tsp · 1/2 tsp paprika
Parmesan Cheese10 g · 10g parmesan, plus another tsp for optional garnish · optional
Table Salt0 pieces · salt to taste
Black Pepper0 pieces · pepper to taste
Olive Oil1 tbsp · 1 tbsp olive oil
Tagliatelle100 g · 100g fresh tagliatelle, save some pasta water
Garlic2 cloves · 2 cloves garlic, minced
Cherry Tomato5 pieces · 5 large cherry tomatoes, sliced in half
Chicken Bouillon½ piece · 1/2 chicken stock cube
Cream Cheese20 g · 20g garlic and herb cream cheese
Parsley0 pieces · fresh parsley for garnish, optional · optional
Red Pepper Flakes0 pieces · chili flakes for garnish, optional · optional

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Steps

1Butterfly the chicken breast. Mix together the breadcrumbs, parmesan, garlic powder, paprika, and salt and pepper. Dip the chicken into the flour, then egg, then breadcrumb mix. Drizzle over half of the olive oil on chicken and airfry for 20-25 minutes until cooked.
2Boil and cook the pasta, saving some of the pasta water.
3Add the rest of the oil and the minced garlic to a pan on medium heat. Add the tomatoes and fry for a few minutes. Let them blister, and press down with a spatula.
4Add the cream cheese and then crumble in the stock cube. Add 3-4 tablespoons of the pasta water and let the sauce come to a boil. Reduce the heat to a simmer. Add a few more tablespoons of pasta water if needed.
5Mix in the cooked pasta and season with pepper, making sure the sauce isn’t runny and has thickened up.
6Slice the chicken into strips and serve with the pasta. Sprinkle with parmesan, parsley, and chili flakes if you choose.