Paneed Chicken Pasta
A delicious and creamy pasta dish featuring crispy paneed chicken, tossed in a rich Parmesan sauce with green onions.
Ingredients
- penne pasta
- chicken flavored bouillon base
- boneless, skinless chicken breasts
- Southern Made Creole seasoning
- Parmesan cheese
- eggs
- milk
- garlic and herb breadcrumbs
- butter
- garlic
- reserved pasta water
- heavy cream
- green onions
- vegetable oil
Method
- 1
Bring a large pot of water to a boil. Stir in the chicken bouillon base until dissolved.
- 2
Add the penne pasta to the boiling water and cook according to package directions.
- 3
Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- 4
Season the thinly sliced chicken breasts generously on both sides with Creole seasoning.
- 5
Prepare three shallow dishes for breading. In the first, place 0.5 cup of grated Parmesan cheese. In the second, whisk together the eggs and milk to create an egg wash. In the third, place the garlic and herb breadcrumbs.
- 6
Dredge each piece of seasoned chicken first in the grated Parmesan, then dip it into the egg wash, and finally coat it thoroughly with the breadcrumbs.
- 7
Set the breaded chicken aside for about 15 minutes to allow the coating to adhere.
- 8
While the chicken rests, begin the sauce. Melt the butter in a large skillet or wok over medium heat.
- 9
Add the minced garlic to the melted butter and sauté until fragrant, about 30-60 seconds.
- 10
Pour in the reserved pasta water and the heavy cream. Stir to combine.
- 11
Bring the sauce to a simmer and let it cook until it begins to thicken.
- 12
Stir in 0.5 cup of the grated Parmesan cheese until it melts into the sauce.
- 13
Season the sauce to taste with more Creole seasoning.
- 14
Add the cooked pasta to the skillet with the sauce.
- 15
Add the chopped green onions and stir everything together until the pasta is well coated.
- 16
Sprinkle another 0.5 cup of grated Parmesan cheese over the pasta and stir to combine. Keep warm.
- 17
Heat the vegetable oil in a separate large skillet over medium-high heat. The oil should be about 0.5 inch deep.
- 18
Once the oil is hot, carefully place the breaded chicken in the skillet.
- 19
Fry for 3-4 minutes per side, or until golden brown and cooked through.
- 20
Remove the cooked chicken from the oil and let it rest for a moment.
- 21
Slice the fried chicken into strips.
- 22
To serve, place a generous portion of the creamy pasta in a bowl. Arrange the sliced chicken on top and garnish with the remaining grated Parmesan cheese.
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