Parmesan Crusted Chicken Creamy Pasta

Name: Parmesan Crusted Chicken Creamy Pasta
Ingredients: 100 g uncooked chicken breast (butterflied); 10 g flour; 1 egg (whisked); 15 g breadcrumbs; 0.5 tsp garlic powder; 0.5 tsp paprika; 10 g parmesan; salt (to taste); pepper (to taste); 1 tbsp olive oil; 100 g fresh cooked tagliatelle (save pasta water); 2 cloves garlic (minced); 5 6 cherry tomatoes (sliced in half); 0.5 cube chicken stock cube; 20 g garlic & herb cream cheese; fresh parsley (for garnish); chilli flakes (for garnish); 1 tsp parmesan (for garnish)

This was so delicious and will definitely be on repeat for the next while! Make sure to save for later for a high protein, tasty dinner

Ingredients

Directions

1
Butterfly the chicken breast. Mix the breadcrumbs with the parmesan, garlic powder, paprika, salt and pepper.
2
Dip the chicken into the flour, then egg and then the breadcrumb mix.
3
Drizzle over half a tablespoon of oil to the chicken and air fry for 20 minutes at 180°C until cooked.
4
Boil and cook the pasta and save some pasta water.
5
Add the other half tablespoon of oil to the pan and the minced garlic.
6
Add the tomatoes and fry for a few minutes. Let them blister and press them down with the spatula.
7
Add in the cream cheese and crumble in the chicken stock cube.
8
Then add 3-4 tablespoons of the pasta water and let the sauce come to a boil.
9
Reduce the heat to simmer. Add a few more tablespoons of the pasta water if needed.
10
Then mix in the cooked pasta and season with pepper (Make sure the sauce isn’t runny and has thickened up).
11
Slice the chicken into strips then serve with the pasta.
12
Sprinkle over some parsley, chilli flakes and parmesan (optional).

Notes

credit @sohonutrition

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