Parmesan Crusted Chicken Recipe

This Parmesan Crusted Chicken is a decadent collision of textures and flavors that makes me feel like I’m sitting in a cozy Italian trattoria. A perfect combo of golden, breaded chicken tenders, tender bow-tie pasta, and a velvety Asiago cream sauce that’s been spiked with a hint of garlic and a touch of red pepper heat—it is the kind of dish that turns a simple Tuesday into something worth celebrating. The contrast between the satisfying crunch of the crust and the molten, silky finish of the sauce is something I crave as soon as the weather starts to cool.

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Parmesan Crusted Chicken Recipe Ingredients

• 2 cups dry bow-tie pasta
• 4 broccoli florets
• 2 white mushrooms, sliced
• 1 cup plain breadcrumbs
• 2 tbsp all-purpose flour (for breading)
• ¼ cup Kraft Parmesan cheese
• 1 cup milk
• 6 thick chicken breast strips or tenders
• Vegetable oil (for frying)
• 2 tbsp butter
• 3 tbsp olive oil
• 2 tsp crushed garlic
• ½ cup white wine (or chicken broth)
• ¼ cup water
• 2 tbsp all-purpose flour (for sauce)
• ¾ cup half and half
• ¼ cup sour cream
• ½ tsp salt
• ⅛ tsp dried basil leaves
• ¾ cup finely grated Asiago cheese
• ¼ tsp crushed red pepper flakes

How To Make Parmesan Crusted Chicken Recipe

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the bow-tie pasta and cook until al dente. Drain the pasta and set it aside until you’re ready to plate.
2. Steam the veggies: Place the broccoli florets and sliced mushrooms in a steamer basket over boiling water. Steam them lightly until they are bright and tender-crisp—be careful not to overcook them, as they should still have a little bite.
3. Bread the chicken: Pat the chicken tenders dry with a paper towel. In one shallow bowl, whisk together the breadcrumbs, flour, and Parmesan cheese. In a second bowl, pour in the milk. Dip each piece of chicken first into the dry mixture, then into the milk, and then back into the dry mixture again for a thick, double-layered crust.
4. Fry it up: Heat the vegetable oil in a large skillet over medium heat. Fry the chicken tenders until they are deep golden brown and cooked through (about 3–5 minutes per side). Transfer the cooked chicken to a plate lined with paper towels to drain.
5. Make the sauce base: In a separate saucepan, melt the butter with the olive oil. Whisk in the 2 tablespoons of flour until smooth to create a roux. Stir in the crushed garlic, then slowly add the water, salt, and white wine. Let the mixture bubble gently for a minute to reduce.
6. Finish the sauce: Stir in the half and half and sour cream, whisking until the sauce is creamy and hot. Remove from the heat and stir in the Asiago cheese and dried basil until the cheese is completely melted and the sauce is smooth.
7. Put it all together: Place a serving of pasta on each plate and spoon a generous amount of the cheesy Asiago sauce over the top. Arrange the steamed broccoli, mushrooms, and crispy chicken tenders on the pasta, and finish with a sprinkle of crushed red pepper flakes.

Recipe Tips

• Double-Dredge for Success: The secret to that thick, restaurant-style crust is the second dip in the breadcrumb mix. It ensures there are no bare spots and creates a much heartier crunch.
• Keep it Warm: If your chicken finishes before the sauce, place the tenders on a wire rack set over a baking sheet and keep them in a 200°F oven. This prevents the bottom from getting soggy.
• Cheese Melting Tip: Always take the sauce off the burner before adding the Asiago. Residual heat is enough to melt it, and you’ll avoid the “grainy” texture that can happen if the cheese gets too hot.
• Wine Choice: Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the sauce; the acidity cuts through the richness of the cream and sour cream perfectly.

What To Serve With Parmesan Crusted Chicken Recipe

This is a very hearty meal, so keep the sides light and fresh.

• A simple Caesar salad with plenty of lemon
• Warm garlic breadsticks for soaking up extra sauce
• A glass of the same dry white wine used in the cooking
• Roasted zucchini or a light tomato salad

How To Store Parmesan Crusted Chicken Recipe

• Refrigerate: Store the chicken and the pasta/sauce in separate containers if possible. They will keep in the fridge for up to 3 days.
• Reheat: Reheat the chicken in an air fryer or oven at 350°F to get the crunch back. The sauce may need a splash of milk to loosen it up as it warms on the stove.
• Freeze: It is best to freeze only the breaded, uncooked chicken. Once fried and sauced, the texture won’t hold up well in the freezer.

Parmesan Crusted Chicken Recipe Nutrition Facts

• Calories: ~780 kcal
• Carbohydrates: 65g
• Protein: 38g
• Fat: 36g
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated per serving based on 4 servings.

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