Crispy Garlic Parmesan Chicken with Creamy Cheesy Spaghetti

Crispy Parmesan herb chicken

• 1½ lb (680 g) boneless skinless chicken breasts, sliced horizontally into ½-inch (1.25 cm) cutlets
• ½ cup (65 g) all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• ¾ cup (45 g) panko breadcrumbs
• ½ cup (50 g) finely grated Parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• 1 tsp kosher salt, divided between the flour and the chicken
• ½ tsp black pepper
• ¼ cup (60 ml) neutral oil, for pan-frying
• 2 tbsp (28 g) unsalted butter, for pan-frying

Creamy cheesy spaghetti

• 1 lb (450 g) spaghetti
• 1 tbsp kosher salt, for the pasta water
• 3 tbsp (43 g) unsalted butter
• 5 garlic cloves, minced
• 1½ cups (360 ml) heavy cream
• 1 cup (100 g) finely grated Parmesan, from a block
• ½ cup (55 g) shredded low-moisture mozzarella, from a block
• 1 tsp Italian seasoning
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• ¾ cup (180 ml) pasta cooking water, reserved

To finish

• 2 tbsp finely chopped fresh parsley
• ¼ cup (25 g) finely grated Parmesan, for sprinkling

1. Slice the cutlets and set up the breadingPlace each chicken breast flat under your palm and slice it horizontally into two thin cutlets about ½ inch (1.25 cm) thick. Pat dry. Set up three shallow dishes: the flour with ½ tsp salt; the eggs beaten with 1 tbsp water; and the panko mixed with the Parmesan, garlic powder, Italian seasoning, paprika, the remaining ½ tsp salt and the pepper. Dredge each cutlet in flour, then egg, then press firmly into the crumbs on both sides.Each cutlet is evenly covered in a thick, speckled layer of crumbs with no bare spots.
2. Pan-fry until deep goldenHeat the oil and butter in a large skillet over medium-high heat until the butter foams. Cook the cutlets 3 to 4 minutes per side, in batches so they don’t touch, until the crust is deep golden-brown with dark spots and the chicken reaches 165°F (74°C). Transfer to a wire rack.A crackly, deep golden crust with dark seared flecks, and white, juicy meat inside.⏱ 4 min timer, first side
3. Boil the spaghettiWhile the chicken rests, boil the spaghetti in 4 quarts (4 L) of water with the 1 tbsp salt, 1 minute short of the package time (usually 8 to 9 minutes). Scoop out ¾ cup (180 ml) of the cooking water, then drain without rinsing.The spaghetti is bendy but still firm in the center.⏱ 8 min timer
4. Make the garlic cream sauceWipe out a large deep skillet and melt the butter over medium heat. Cook the garlic 30 seconds, then pour in the cream and add the Italian seasoning, salt and pepper. Simmer gently 4 minutes. Reduce the heat to low and whisk in the 1 cup Parmesan a handful at a time, then the mozzarella, until smooth.A silky pale gold sauce that coats a spoon, with no grainy cheese.⏱ 4 min timer, simmer
5. Toss the spaghettiAdd the spaghetti and ¼ cup (60 ml) of the pasta water and toss with tongs 1 to 2 minutes, adding more water a splash at a time until the sauce is glossy and clings to every strand.Glossy, golden strands coated in sauce, with stringy melted cheese here and there.
6. Slice the chicken and serveMound the spaghetti on a large platter. Slice the rested cutlets diagonally into thick strips and fan them across the pasta. Sprinkle the parsley and the extra ¼ cup Parmesan over the spaghetti and serve right away.Thick slices of crusty chicken showing white, juicy meat, fanned over cheesy spaghetti flecked with herbs and Parmesan.

• Slice the breasts into thin cutlets. Even ½-inch (1.25 cm) pieces cook through at the same time the crust turns golden, so the crust doesn’t burn before the meat is done.
• Pat the chicken dry before dredging, so the flour and egg stick.
• Press the crumbs on firmly with your palm. Pressed crumbs stay on instead of falling off in the pan.
• Use one dry hand and one wet hand for the breading, so your fingers don’t turn into clumps of crumbs.
• Don’t crowd the skillet. Fry in two batches and leave space around each cutlet. Crowding steams the crust.
• Rest on a wire rack, not a paper towel or plate. The underside stays crisp.
• Rest 5 minutes before slicing so the juices stay in the meat. Cut with a sharp knife on a diagonal, using a gentle sawing motion so the crust doesn’t shatter.
• Add the Parmesan on low heat, a handful at a time. Boiling after the cheese goes in makes the sauce grainy.
• Loosen with pasta water. The sauce tightens as it stands. A splash of starchy water makes it glossy again.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, fry in more batches and keep the cutlets warm on a rack in a 200°F (95°C) oven.

Nutrition is an estimate per serving. Contains dairy, wheat and egg.

Easy swaps

Chicken thighs: use boneless skinless thighs pounded to ½ inch (1.25 cm). They stay juicier and reach 175°F (79°C).

Oven-baked chicken: bake the breaded cutlets on a wire rack over a sheet pan at 425°F (220°C) for 18 to 22 minutes, flipping once, and spray with oil first. The crust will be less deeply browned.

Air fryer: cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway, after spraying both sides with oil.

Pasta: linguine or fettuccine work in place of the spaghetti.

Lighter sauce: use half-and-half in place of the cream and keep the simmer very gentle so it doesn’t split.

Spicy: add ¼ tsp red pepper flakes to the sauce.

Gluten-free: use gluten-free panko and spaghetti, and a 1-to-1 gluten-free flour.

Make ahead: bread the cutlets up to 4 hours ahead and keep them uncovered on a rack in the fridge. The sauce is best made fresh.

Storage and reheating

Fridge: cool within 2 hours, then store the chicken and spaghetti in separate airtight containers for 3 to 4 days.

Reheat the chicken: bake on a wire rack at 375°F (190°C) for 10 to 12 minutes to re-crisp. Reheat the spaghetti in a skillet over low heat with a splash of milk, until the center reaches 165°F (74°C).

Freezer: cooked cutlets freeze up to 2 months. The cream sauce can split when thawed, so don’t freeze the pasta.