Crispy chicken with penne pasta recipe

Updated on October 4th, 2025

Some dinners just bring everyone to the table, and this crispy chicken with penne pasta recipe does exactly that. The chicken is soaked in a light lemon and garlic marinade, then coated with breadcrumbs and fried until crisp and golden. A creamy garlic sauce coats the penne pasta, giving the whole dish a warm and comforting flavor. It comes together quickly, so it’s a great choice for busy evenings when you still want something home-cooked and delicious.

Why this recipe works

• Quick marinade: A short soak in lemon juice, garlic, and oregano keeps the chicken tender while adding a bright flavor that makes it taste freshly made.
• Crunchy coating: Dipping the chicken in flour, egg, and breadcrumbs gives it a crispy crust that stays crunchy even with the creamy pasta.
• Smooth sauce: A mix of milk, chicken broth, and garlic creates a simple sauce that clings perfectly to every piece of penne.
• Easy timing: Since the sauce and pasta can be cooked while the chicken fries, everything comes together at the same time for quick serving.
• Family favorite: This recipe is easy to double and always gets finished fast because everyone loves the combination of crispy chicken and creamy pasta.

Serving suggestions

• Dinner idea: Serve the crispy chicken over the garlic penne and sprinkle chopped parsley on top for a simple, homemade presentation.
• Weeknight meal: Pair this dish with steamed vegetables or a small salad to make it a balanced and satisfying dinner.
• Special touch: Add grated parmesan cheese on top of the pasta to bring a little extra flavor and richness to the meal.
• Family gathering: Prepare a larger batch and keep the chicken warm in the oven while you finish the pasta so everyone can enjoy it hot.
• Leftover option: Store the pasta and chicken separately, then reheat them with a splash of milk to keep the sauce smooth for another meal.

Crispy chicken with penne pasta recipe

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Enjoy crispy chicken with penne pasta recipe, a hearty meal with creamy sauce and golden chicken that’s perfect for any meal or occasion.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Units USM Scale 1x2x3x

Marinade-

• 1lb boneless skinless chicken breasts
• 2 tablespoons lemon juice
• 1 garlic clove (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Breading-

• 2 eggs (lightly beaten)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• pinch of black pepper
• 2 cups dried breadcrumbs
• 2 tablespoons of oil

Garlic Penne-

• 1 tablespoon butter
• 5 garlic cloves (minced)
• 4–5 tablespoon all-purpose flour
• 2 cups of milk
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2lb penne pasta (cooked according to package directions)
• chopped fresh parsley for garnish

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Instructions

1. In a large bowl combine lemon juice, 1 garlic clove, 1 teaspoon salt, ½ teaspoon black pepper and oregano. Add the chicken and mix to coat. Marinate for 5-10 minutes.
2. Place the flour, ½ teaspoon of salt and a pinch of black pepper into a shallow dish. In another shallow dish add the beaten egg.
3. In a third shallow dish add the breadcrumbs. Dip each chicken breast first in the flour until evenly coated, then dip in the egg, and then roll in breadcrumbs. Repeat until all of the chicken breasts are coated.
4. Heat oil in a large non-stick skillet over medium-high heat. Add the chicken breasts and fry until golden brown and fully cooked (the internal temperature has reached 165 degrees F.).
5. In a medium-sized pothead the butter on medium high heat. Add the garlic and sauté for a few seconds. Add the flour and stir for about 1 minute. Slowly add in the milk and chicken broth, stirring constantly to avoid lumps forming in the sauce.
6. Once the sauce has thickened season it with 1 teaspoon of salt and a ½ teaspoon of black pepper. Add the cooked penne pasta and mix with the sauce to coat.
7. Serve the pasta with the crispy cooked chicken and top with fresh parsley.

Nutrition

• Serving Size:
• Calories: 884
• Sugar: 11.8 g
• Sodium: 2116.2 mg
• Fat: 19.7 g
• Carbohydrates: 121.2 g
• Protein: 52.5 g
• Cholesterol: 186.4 mg