Q1: What is the absolute, number one secret to a truly crispy, oven-baked chicken crust?

There are two main secrets! First, make sure you pat your chicken completely dry before you brush it with oil. Second, be sure to cook it in a very hot oven (450°F is perfect). The high heat is the key that will quickly toast the breadcrumbs and the cheese into a beautiful, deep golden-brown, and crunchy crust, without overcooking the thin chicken cutlet.

Q2: How do you make a creamy Parmesan sauce that doesn't become grainy or clumpy?

The secret is to use freshly grated Parmesan from a block and to add it to your sauce over a very low heat or off the heat entirely . Pre-shredded, bagged cheeses are coated in starches that will prevent them from melting smoothly. Adding the freshly grated cheese slowly and over a gentle heat is the key that will allow it to melt beautifully into a perfectly smooth and velvety sauce.

Q3: Can I make this dish ahead of time for a party?

This dish is at its absolute creamiest and best when it is served fresh. However, you can save a ton of time by preparing the sauce completely and storing it in the refrigerator. When you are ready to eat, you can simply reheat the sauce gently on the stovetop while you bake your chicken and boil your fresh pasta.

Q4: Can I make this recipe gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply be sure to use your favorite brand of a gluten-free pasta (chickpea pasta is a great, high-protein choice!), and substitute the breadcrumbs with a gluten-free breadcrumb or even some finely crushed nut crumbs (like almond flour).

Q5: Can I use chicken thighs instead of chicken breasts?

Of course! Boneless, skinless chicken thighs would be absolutely delicious in this recipe and are even more juicy and flavorful than chicken breasts. You will just need to increase the baking time by a few minutes to ensure they are cooked all the way through.

Garlic Parmesan Chicken Pasta (with Crispy Baked Chicken!)

A complete and comforting pasta dinner featuring crispy Parmesan-crusted chicken, roasted broccoli, and a creamy garlic-Parmesan sauce. This recipe involves baking chicken cutlets, coated in a breadcrumb and Parmesan mixture, on a sheet pan alongside broccoli florets. While the chicken and broccoli roast, bow-tie pasta is cooked and a simple, creamy garlic-Parmesan sauce is made on the stovetop. The final dish combines the creamy pasta and roasted broccoli, served with the crispy chicken on top.

Author: Grace

Ingredients

For the Parmesan Chicken & Broccoli:
2 medium chicken breasts, sliced in half lengthwise to make 4 cutlets
1/2 cup breadcrumbs
3 Tablespoons grated Parmesan cheese
1 teaspoon salt
2 Tablespoons avocado oil or melted butter, divided
2-3 cups broccoli florets
1/4 cup marinara sauce
3/4 cup shredded mozzarella cheese, divided
For the Garlic Parmesan Pasta:
8 ounces bow-tie pasta
1 Tablespoon butter
3 teaspoons minced garlic
1/2 cup chicken broth
1/2 cup milk
1 teaspoon dried sage or parsley
Salt, to taste
1/2 cup grated Parmesan cheese

Instructions

Roast the Chicken and Broccoli: Preheat the oven to 450°F. Spray a large baking sheet with oil.
In a shallow bowl, mix the breadcrumbs, 3 tablespoons of Parmesan cheese, and 1 teaspoon of salt.
Brush the chicken cutlets with 1 tablespoon of avocado oil, then dip them into the breadcrumb mixture to coat both sides. Place the chicken on one end of the prepared baking sheet.
Toss the broccoli florets with the remaining 1 tablespoon of oil and salt to taste, and spread them on the other side of the pan.
Bake for 15 minutes.
Remove the pan from the oven. Brush the marinara sauce and sprinkle 1/4 cup of mozzarella cheese on the chicken breasts. Toss the broccoli, then return the sheet pan to the oven for another 5-7 minutes, until the chicken is cooked through and the cheese is melted.
Cook the Pasta and Sauce: While the chicken is baking, cook the pasta according to the package directions. Drain and set aside.
In a large sauté pan over medium heat, melt the butter. Add the minced garlic and toast for 1-2 minutes until fragrant.
Add the chicken broth, milk, sage, and salt. Whisk for 4-5 minutes until the sauce begins to thicken.
Remove the pan from the heat and stir in the 1/2 cup of grated Parmesan cheese until smooth.
Add the cooked pasta to the sauce, stirring until evenly coated.
Mix in the remaining 1/2 cup of mozzarella cheese and the roasted broccoli.
Serve the pasta in bowls, topped with a Parmesan chicken cutlet.

Notes

This is a complete meal with protein, vegetables, and a starch, with the main components efficiently cooked at the same time.
The chicken and broccoli are roasted together on the same sheet pan for easy cleanup.
The creamy garlic-Parmesan sauce for the pasta is made on the stovetop while the other components are in the oven.

Find it online: https://www.eatswithsoul.com/garlic-parmesan-chicken-pasta/

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