This recipe combines the creamy goodness of white sauce pasta with the irresistible crunch of golden, breadcrumb-coated chicken. The chicken remains crispy as it's added to the pasta at the very end, making every bite a delightful mix of textures and flavors. Perfect for a cozy dinner or a special treat, this dish is sure to impress!
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In a bowl, combine the cubed chicken with salt, black pepper, red chili powder, red chili flakes, garlic powder, and dried oregano.
Mix well until all the chicken pieces are evenly coated. Set aside to marinate for 15-20 minutes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Drain, drizzle with a little oil to prevent sticking, and set aside.
Set up your dredging station: Place the flour in one shallow dish, the beaten egg in a second dish, and the breadcrumbs in a third dish.
Take a piece of marinated chicken. First, dredge it in the flour, shaking off any excess.
Next, dip it into the beaten egg, ensuring it's fully coated.
Finally, press it into the breadcrumbs, making sure it's completely covered. Place the coated piece on a clean plate. Repeat with all chicken pieces.
Heat about ½ inch of oil in a pan over medium heat. To test if it's ready, drop a breadcrumb into the oil; it should sizzle gently.
Carefully place the coated chicken pieces in the hot oil in a single layer. Don't overcrowd the pan (fry in batches if needed).
Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.
Remove the fried chicken and place it on a paper-towel-lined plate to drain excess oil. Set aside.
Carefully drain the oil from the pan, leaving about 1 tablespoon behind, or use a clean pan. Add the butter and melt over medium heat.
Add the chopped onion and sauté until soft and translucent (about 3-4 minutes).
Add the flour and stir continuously for 1 minute to cook out the raw taste.
Slowly pour in the warm milk while whisking constantly to avoid lumps. Continue stirring until the sauce thickens.
Reduce heat to low. Add the cheese, garlic powder, dried oregano, soy sauce, and black pepper. Stir until the cheese is melted and the sauce is smooth.
Taste and add salt if needed. Stir in the optional vinegar for tang.
Add the cooked pasta to the pan with the creamy sauce. Toss well until the pasta is fully coated.
To keep the chicken extra crispy: Divide the creamy pasta between two plates. Top each serving with the crispy fried chicken pieces.
Serve immediately so the coating stays crunchy. Enjoy!
Use panko breadcrumbs for extra crunch in the chicken coating.
Warm the milk before adding it to the sauce to prevent lumps.
Serve the chicken on top of the pasta to maintain its crispiness.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, such as penne, fettuccine, or fusilli.
How can I make the chicken coating extra crispy?
Using panko breadcrumbs instead of regular breadcrumbs will give the chicken an extra crunch.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta, flour, and breadcrumbs to make this recipe gluten-free.
What can I substitute for cheese slices?
You can use 1 cup of shredded cheese, such as cheddar or mozzarella, as a substitute for cheese slices.
How do I prevent the pasta from sticking together?
Drizzle a little oil over the cooked pasta and toss it to prevent sticking.
