Crispy Chicken Fritta

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Crispy Chicken Fritta is delicious parmesan crusted chicken breasts served over creamy garlic and asiago cheese cavatappi pasta.

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Crispy Chicken Fritta is a hearty breaded chicken and pasta recipe.

This cheesy pasta topped with fried chicken is sure to please the whole family.

This chicken fritta recipe takes just under an hour from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this parmesan crusted chicken and pasta, I started by cooking some cavatappi pasta according to the instructions on the package.

Then I drained the pasta and set it aside.

I butterflied two large chicken breasts.

Then I cut the chicken breasts in half.

I dumped some bread crumbs, all purpose flour, grated parmesan and Italian seasoning into a pie plate.

Then I stirred all of the ingredients together well.

I poured some milk into a separate pie plate.

I placed one of the chicken breast halves into the bread crumb mixture and turned it over to coat it on both sides.

Then I dipped the chicken breast in the milk.

I returned the chicken breast to the bread crumb mixture and coated it well again.

Then I dipped the chicken breast into the milk a second time.

Finally I returned the chicken breast to the bread crumb mixture and coated it well one last time.

I repeated this process with the remaining three chicken breast halves.

Then I heated ½ an inch of vegetable oil in a large skillet over medium heat.

Once the oil was hot I placed the chicken breasts in the oil.

I was only able to fit two chicken breast halves at a time.

I cooked the chicken breasts until they were nicely browned on the bottom.

Then I flipped the chicken breasts to brown the other sides.

Once the chicken breasts were browned on both sides and cooked to an internal temperature of 165F, I transferred them to a wire rack over some paper towel.

Then I dumped some butter into a large skillet over medium heat.

Once the butter was melted I added some garlic puree to the pan.

I stirred the butter and garlic puree together well and then added some all purpose flour to the pan.

I stirred until the flour and butter were well combined.

Then I continued cooking the mixture for three minutes.

After three minutes I added some chicken broth to the pan.

I whisked until the liquid thickened.

Then I added some light cream to the pan.

I whisked well again.

Then I added some salt, pepper and Italian seasoning to the pan.

I whisked again.

Then I added the cooked cavatappi to the pan.

I stirred until all of the noodles were coated in sauce.

Then I removed the pan from the heat and added some shredded asiago cheese.

I stirred just until the cheese was melted.

Then I sliced the breaded chicken breasts.

I served the pasta with the sliced chicken breasts on top.

This crispy breaded chicken and pasta is a family friendly dinner recipe.

You could also serve this crispy chicken over rice or on a salad if you prefer.

If you are looking for a tasty breaded chicken recipe, then you need to try this Crispy Chicken Fritta!

More Easy Chicken Dinner Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Crispy Chicken Fritta:

• 12 oz cavatappi pasta
• 2 large boneless, skinless chicken breasts
• 1 ⅓ cups bread crumbs
• ⅓ cup all purpose flour
• ⅓ cup grated parmesan cheese
• ½ tablespoon Italian seasoning
• ⅔ cup milk
• vegetable oil for frying

Pasta Sauce

• ¼ cup butter
• 1 tablespoon garlic puree
• ¼ cup all purpose flour
• 1 cup chicken broth
• 2 cups light cream
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup shredded asiago cheese

How to Make Crispy Chicken Fritta:

1. Cook pasta according to the directions on the package.
2. Drain and set aside.
3. Butterfly the chicken breasts.
4. Cut the butterflied chicken breasts in half.
5. Pour the bread crumbs, flour, parmesan and Italian seasoning into a container and stir well.
6. Pour the milk into a separate container.
7. Place one of the chicken breast halves into the bread crumb mixture and flip it to coat both sides well.
8. Then dip the chicken breast into the milk.
9. Return the chicken breast to the bread crumb mixture and coat both sides again.
10. Dip the chicken breast in the milk a second time.
11. Finally return the chicken breast to the bread crumb mixture a final time and coat it really well.
12. Repeat this process with the 3 remaining chicken breast halves.
13. Heat ½ inch of vegetable oil in a skillet over medium heat.
14. Once the oil is hot place the chicken breasts in the oil.
15. You may have to cook the chicken in batches.
16. Cook until the bottoms are nicely browned and then flip.
17. Continue cooking until both sides are browned and the chicken reaches an internal temperature of 165F.
18. Then set the chicken on a wire rack.
19. Heat a different large skillet over medium heat for the pasta sauce.
20. Add the butter to the skillet.
21. Once the butter is melted, add the garlic puree to the skillet.
22. Stir the butter and garlic together well.
23. Add the flour to the skillet and stir well again.
24. Continue cooking for 3 minutes.
25. Add the chicken broth to the skillet.
26. Whisk until the liquid thickens.
27. Add the cream to the skillet and whisk well again.
28. Add the Italian seasoning, salt and pepper to the skillet and whisk.
29. Add the cooked cavatappi to the skillet and stir until all of the pasta is coated in the sauce.
30. Add the shredded cheese to the skillet and stir just until the cheese is melted.
31. Slice the chicken breasts.
32. Serve the pasta with the sliced chicken breasts on top.
33. Enjoy!

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