Creamy Garlic Parmesan Pasta with Crispy Chicken Cutlet
Indulge in a rich and velvety garlic Parmesan pasta that perfectly complements a golden-brown crispy chicken cutlet! This mouthwatering dish combines the bold flavors of roasted garlic and creamy cheese, creating a comforting meal you won't be able to resist. Pair it with a sprinkle of fresh herbs for an extra burst of flavor—dinner just got a whole lot more exciting!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion
- parsley (15 ml)
🥩Meat & Seafood(1)
- mini chicken schnitzels
🥛Dairy & Eggs(3)
- butter (14 g)
- heavy cream (240 ml)
- 1 cup of freshly grated Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- bow tie pasta (240 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon smoked paprika (5 ml)
📦Other(1)
- 1/4 teaspoon chili flakes (1.25 ml)
Nutrition (per serving)
Calories
675
Protein
28g
Carbs
53g
Fat
39g
👨🍳 Instructions
- 1
Cook the mini chicken schnitzels for about four minutes on each side.
- 2
Prepare a classic flour, egg, and breadcrumb mixture for the schnitzel.
- 3
In a pan, add butter, diced onion, minced garlic, and spices (smoked paprika, garlic powder, chili flakes).
- 4
Deglaze the pan with chicken stock.
- 5
Pour in the heavy cream and add the cooked al dente bow tie pasta.
- 6
Mix everything together along with chopped parsley and freshly grated Parmesan cheese.
- 7
Serve with the crispy schnitzel on top and additional Parmesan and parsley.
💡 Pro Tips
- ✓Pound your chicken to 1/4-inch thickness (about 6mm) before breading because thinner cutlets cook evenly in 4 minutes per side without drying out the center—thicker pieces require 6-8 minutes and develop tough, overcooked exteriors.technique1/4-inch (6mm) thickness
- ✓Let your breaded schnitzel rest on a wire rack for 15-20 minutes after coating because the moisture from the egg rehydrates the breadcrumbs, creating a tighter seal that stays crispy longer after frying.timing15-20 minutes
- ✓Add Parmesan cheese off-heat after removing the pan from the stove, then stir for 30 seconds—temperatures above 130°F (54°C) break down casein proteins and cause the cheese to separate into greasy clumps rather than creating a creamy sauce.techniqueOff-heat, 30 seconds, below 130°F (54°C)
- ✓Use a 3:1 ratio of heavy cream to chicken stock (3/4 cup cream to 1/4 cup stock) when deglazing because pure stock has insufficient fat to emulsify properly, while this ratio maintains a silky sauce that clings to bow ties without breaking.ingredient3:1 cream-to-stock ratio
- ✓Toast your spice blend (paprika, garlic powder, chili flakes) in the butter for 45-60 seconds before adding onions because dry spices release their volatile aromatic oils only when heated, delivering 3-4x more flavor impact than adding them raw to cream.timing45-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Garlic Parmesan Pasta with Crispy Chicken Cutlet
Indulge in a rich and velvety garlic Parmesan pasta that perfectly complements a golden-brown crispy chicken cutlet! This mouthwatering dish combines the bold flavors of roasted garlic and creamy cheese, creating a comforting meal you won't be able to resist. Pair it with a sprinkle of fresh herbs for an extra burst of flavor—dinner just got a whole lot more exciting!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion
- parsley (15 ml)
🥩Meat & Seafood(1)
- mini chicken schnitzels
🥛Dairy & Eggs(3)
- butter (14 g)
- heavy cream (240 ml)
- 1 cup of freshly grated Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- bow tie pasta (240 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon smoked paprika (5 ml)
📦Other(1)
- 1/4 teaspoon chili flakes (1.25 ml)
Nutrition (per serving)
Calories
675
Protein
28g
Carbs
53g
Fat
39g
👨🍳 Instructions
- 1
Cook the mini chicken schnitzels for about four minutes on each side.
- 2
Prepare a classic flour, egg, and breadcrumb mixture for the schnitzel.
- 3
In a pan, add butter, diced onion, minced garlic, and spices (smoked paprika, garlic powder, chili flakes).
- 4
Deglaze the pan with chicken stock.
- 5
Pour in the heavy cream and add the cooked al dente bow tie pasta.
- 6
Mix everything together along with chopped parsley and freshly grated Parmesan cheese.
- 7
Serve with the crispy schnitzel on top and additional Parmesan and parsley.
💡 Pro Tips
- ✓Pound your chicken to 1/4-inch thickness (about 6mm) before breading because thinner cutlets cook evenly in 4 minutes per side without drying out the center—thicker pieces require 6-8 minutes and develop tough, overcooked exteriors.technique1/4-inch (6mm) thickness
- ✓Let your breaded schnitzel rest on a wire rack for 15-20 minutes after coating because the moisture from the egg rehydrates the breadcrumbs, creating a tighter seal that stays crispy longer after frying.timing15-20 minutes
- ✓Add Parmesan cheese off-heat after removing the pan from the stove, then stir for 30 seconds—temperatures above 130°F (54°C) break down casein proteins and cause the cheese to separate into greasy clumps rather than creating a creamy sauce.techniqueOff-heat, 30 seconds, below 130°F (54°C)
- ✓Use a 3:1 ratio of heavy cream to chicken stock (3/4 cup cream to 1/4 cup stock) when deglazing because pure stock has insufficient fat to emulsify properly, while this ratio maintains a silky sauce that clings to bow ties without breaking.ingredient3:1 cream-to-stock ratio
- ✓Toast your spice blend (paprika, garlic powder, chili flakes) in the butter for 45-60 seconds before adding onions because dry spices release their volatile aromatic oils only when heated, delivering 3-4x more flavor impact than adding them raw to cream.timing45-60 seconds