Butter & Garlic Pasta W/ Chicken Cutlets

Cassie *


Couldn't decide what to make tonight, so the daughter suggested something with garlic. This is what I made. They loved it.

Photos are mine.

★★★★★ 3 votes
15 Min
30 Min
Stove Top


2 stick
1 - head
garlic, minced
red pepper flakes ( optional )
1/2 lb
pasta ( i used angel hair ) i think linguine would work well
1/2 c
grated romano cheese
parsley flakes
salt and pepper to taste
parmesan cheese and parsley for garnish


2 medium
boneless, skinless chicken breasts, sliced about 1 1/2 inches thick
1/2 c
self rising flour
1/2 c
italian bread crumbs
1 - 2
eggs, mixed
oil for frying
salt, pepper, garlic powder for seasoning chicken


1Slice each chicken breast into 1 1/2 inch thick slices. Season.

Whisk eggs in a bowl.

I used 2 pieces of foil. One for flour and the other for the crumbs.

Heat oil in a skillet on medium heat. Meanwhile, I roll each piece of chicken in the flour, next egg, then crumbs. Place in skillet, and brown on each side slowly. About 5 - 6 minutes per side.
2While the chicken is cooking; bring your salted pasta water to a boil. Cook the pasta until al dente.
3While pasta is cooking, place your butter in a saucepan. Heat on med - low, so as not to burn. When it begins to simmer, add the garlic. Simmer this for about 20 minutes. Keep a watch not to burn the garlic or butter.

When the garlic is nice and tender. Add the hot pepper flakes and cheese. Stir well.
4Drain pasta. Do not rinse. Add to a bowl. Pour the garlic butter over the pasta, and toss to coat well.
5Place pasta on plates. Sprinkle with Parmesan cheese,parsley and more pepper flakes if desired. Salt and pepper.

Serve the chicken a long side. Or you could cut the chicken into smaller pieces and mix it with the pasta.

The kids loved it. Enjoy!

About Butter & Garlic Pasta W/ Chicken Cutlets

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Hashtags: #butter, #Garlic