Description
A comforting yet crisp fusion of juicy cherry tomato spaghetti paired with golden fried chicken cutlets. Perfect for weeknight dinners or casual weekend feasts.
Ingredients
Scale
- 12 oz Spaghetti
- 2 cups Cherry Tomatoes, halved
- 4 cloves Garlic, minced
- 3 tbsp Olive Oil
- 1/4 cup Fresh Basil, chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 Boneless Chicken Breasts, sliced and pounded
- 1/2 cup All-Purpose Flour
- 2 Eggs, beaten
- 1 cup Breadcrumbs (plain or panko)
- 1/4 cup Parmesan Cheese, grated
- Vegetable Oil for frying
- Lemon Wedges for serving
Instructions
- Set a large skillet over medium heat and bring a pot of salted water to boil for spaghetti.
- Season chicken with salt and pepper. Dredge in flour, then dip in beaten eggs, and coat with breadcrumb-Parmesan mixture.
- Pour vegetable oil into skillet (about 1/2 inch deep) and heat until shimmering.
- Fry chicken cutlets for 3–4 minutes per side until golden and cooked through. Transfer to paper towels.
- Cook spaghetti in boiling water until al dente. Drain and reserve some pasta water.
- In the same skillet, sauté garlic in olive oil, add cherry tomatoes, salt, and pepper. Cook until tomatoes burst and sauce forms, about 6–8 minutes.
- Toss drained pasta into the skillet with tomato sauce. Add fresh basil and pasta water as needed to loosen the sauce.
- Serve spaghetti with crispy chicken cutlet on top, garnished with lemon wedges and extra basil.
Notes
- Use panko for extra crispy chicken.
- Finish pasta with a splash of pasta water for silkier sauce.
- Toast breadcrumbs in a dry pan before breading for enhanced crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 5g
- Sodium: 640mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
Keywords: cherry tomato spaghetti, fried chicken cutlet, crispy chicken pasta, quick dinner recipe, easy spaghetti dish