Parmesan Chicken with Pasta Rags
Elevate your weeknight dinner with this indulgent Parmesan Chicken with Pasta Rags, a dish that combines the crispy, golden perfection of Parmesan-crusted chicken with the rustic charm of hand-cut pasta. The chicken breasts are coated in a flavorful blend of Parmesan cheese and breadcrumbs, ensuring every bite is irresistibly crunchy and savory. Paired with delicate, homemade pasta "rags" tossed in a buttery garlic and parsley sauce, this recipe is a stunning yet approachable way to bring a touch of gourmet dining to your table. Perfect for those who love crafting pasta from scratch, this recipe is a celebration of fresh, wholesome ingredients and bold flavors, all ready in under an hour. It's a must-try dish for fans of Italian-inspired cuisine!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Parmesan cheese, grated
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 cups All-purpose flour (for pasta)
- 3 pieces Eggs (for pasta)
- 0.25 cup Semolina flour
- 3 tablespoons Butter
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Grated Parmesan (for garnish)
Instructions
Start by making the pasta dough: On a clean work surface, mound the all-purpose flour and create a well in the center. Crack 3 eggs into the well. Using a fork, whisk the eggs gradually incorporating the flour from the edges of the well. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the pasta dough rests, prepare the chicken: Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.
Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the Parmesan cheese and breadcrumbs.
Dredge each chicken breast first in the flour, then in the egg wash, and finally in the Parmesan-breadcrumb mixture. Press firmly to adhere.
Heat olive oil in a large skillet over medium heat. Pan-fry the chicken for 4–5 minutes per side, or until golden and fully cooked through (165°F internal temperature). Set aside on a plate lined with paper towels.
Roll out the rested pasta dough using a rolling pin or pasta machine until very thin. Cut the dough into irregular strips, about 1–2 inches wide, to create 'pasta rags.'
Cook the pasta rags in a large pot of salted boiling water for 2–3 minutes or until tender. Reserve 1/2 cup of the pasta cooking water before draining.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Toss in the cooked pasta rags, reserved pasta water, and chopped parsley. Season with freshly ground pepper.
To serve, divide the pasta rags among plates. Top each portion with a Parmesan-crusted chicken breast. Garnish with additional grated Parmesan and parsley. Serve immediately.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.9 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 381 mg | 29% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
