This satisfying meal combines crispy golden chicken, creamy garlic Parmesan pasta, and crisp homemade coleslaw for the perfect balance of crunchy, creamy, and fresh flavors.
Ingredients
For the Crispy Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (or cooking spray for air frying)
For the Creamy Garlic Parmesan Pasta
- 12 oz (340 g) penne or fettuccine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
For the Fresh Coleslaw
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large carrot, grated
- ¼ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar or honey
- Salt and black pepper, to taste
Instructions
1. Prepare the Coleslaw
- In a large bowl, combine the green cabbage, purple cabbage, and carrot.
- Whisk together the mayonnaise, vinegar, lemon juice, Dijon mustard, sugar, salt, and pepper.
- Toss the dressing with the vegetables and refrigerate while preparing the rest of the meal.
2. Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Reserve ½ cup of the pasta water, then drain.
- Melt the butter in a large skillet over medium heat.
- Add the garlic and cook for about 30 seconds.
- Stir in the heavy cream and Italian seasoning. Simmer for 2–3 minutes.
- Add the Parmesan cheese and stir until smooth.
- Toss in the cooked pasta, adding a splash of reserved pasta water if needed.
- Garnish with chopped parsley.
3. Cook the Chicken
- Season the chicken lightly with salt and pepper.
- Coat each piece in flour, then dip into the beaten eggs.
- Mix the panko, Parmesan, garlic powder, onion powder, and paprika, then coat the chicken thoroughly.
-
Air Fryer: Cook at 390°F (200°C) for 12–15 minutes, flipping halfway through, until golden and the internal temperature reaches 165°F (74°C).
OR
Oven: Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
4. Serve
Arrange the crispy chicken alongside the creamy pasta and a generous serving of chilled coleslaw. Garnish with extra Parmesan cheese, chopped parsley, and lemon wedges if desired.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: About 45 minutes
Tips
- Marinate the chicken in buttermilk for 30 minutes before breading for extra tenderness.
- Add steamed broccoli or peas to the pasta for more vegetables.
- Let the coleslaw chill for at least 30 minutes to allow the flavors to develop.
- Serve with warm garlic bread for an extra-special meal.
Enjoy this crispy, creamy, and refreshing dinner that’s perfect for any night of the week