Pasta Sprinkle Chicken
Elevate your weeknight dinner game with Pasta Sprinkle Chicken, a crispy and flavorful twist on classic chicken and pasta. Juicy, oven-baked chicken breasts are coated in a golden crust of panko breadcrumbs, parmesan cheese, and zesty Italian herbs, creating a tantalizing crunch with every bite. A quick breading station and stovetop sear lock in flavor, while a smoky paprika kick adds depth. Paired with your favorite pasta and optionally topped with marinara sauce, this dish is a delightful fusion of textures and Italian-inspired flavors. Ready in under 40 minutes, it’s perfect for busy households seeking a comforting yet impressive meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 0.5 cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 2 large eggs
- 0.5 cup all-purpose flour
- 12 ounces cooked pasta of your choice
- 1 cup marinara sauce (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. In the second bowl, whisk the eggs until smooth. In the third bowl, mix together the panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
Dip each chicken breast into the flour, coating it evenly and shaking off any excess. Next, dip the chicken into the beaten eggs, ensuring it is well-coated. Finally, press the chicken into the breadcrumb mixture, making sure to cover it completely.
Heat the olive oil in a large skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side, or until golden brown. Transfer the seared chicken to the prepared baking sheet.
Bake the chicken in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, cook your pasta of choice according to the package instructions. Drain and set aside.
Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.
Serve the sliced chicken over the cooked pasta. Optionally, top with marinara sauce or extra parmesan cheese for added flavor.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 4957 mg | 216% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.4 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 744 mg | 57% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2962 mg | 63% | |
*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.
