How to make crispy chicken pasta with delicious creamy sauce

How to prepare Crispy Chicken Pasta with Cream Sauce

• 1

  Prepare the chicken

  Wash the chicken breast thoroughly with water, then rub salt evenly over the breast and rinse again with clean water to eliminate the fishy smell. Let it drain or use a clean towel to dry it, and then cut the chicken into bite-sized pieces.

  Tip to prepare chicken breast without the fishy smell:

  • After rubbing with salt, you can use a mixture of alcohol and sliced ginger to rub and crush the entire breast once more to help eliminate the smell and any dirt. Rinse thoroughly and let it drain.
  • Alternatively, you can add lemon to water and soak the chicken breast for 15 – 20 minutes. Then take it out, rinse with cold water, and let it drain.

  

  
• 2

  Mix and knead the dough

  Put 400g of flour on a clean cutting board, use your hands to make a hole in the center of the flour, then crack 2 eggs and add 10ml of olive oil into the hole.

  Use a spoon to beat the eggs and oil until combined, pushing the flour into the mixture until it completely covers the eggs. Then use your hands to knead the dough until it is smooth and elastic. After kneading, let the dough rest for about 30 minutes.

  Small advice:

  • You should knead the dough by hand to feel the consistency of the dough.
  • If the dough is too wet, you can add a little more flour; if it is too dry, you can add eggs or water to continue kneading.

  

  

  
• 3

  Marinate chicken

  While waiting for the dough to rest, marinate the chicken with 1.5 teaspoons of salt and 1 teaspoon of pepper. Mix well and marinate for about 15 minutes for the chicken to absorb the spices.

  
• 4

  Make tomato sauce

  Place a pan on the stove, add 1 tablespoon of cooking oil and wait for it to heat up, then add 100g of concentrated tomato sauce and 50ml of water to the pan and bring to a boil. When the tomato sauce boils, add 2 teaspoons of sugar to the pan and continue stirring until the sauce reaches the desired thickness, then turn off the heat and pour it into a bowl.

  

  
• 5

  Roll out the dough

  Sprinkle a little dry flour on top of the dough and the rolling pin.

  Use the rolling pin to roll the dough thin. After the dough is thin, add dry flour in the middle, then fold the dough piece over and continue rolling it out until the dough is about 1mm thick. Repeat this step 1-2 times for the pasta to reach the desired length when finished.

  Tip: The thinner you roll the dough, the better the pasta will turn out.

  

  

  

  
• 6

  Cut and blanch the pasta

  Fold the dough in half once more, then use a knife to cut the dough into thin strands, about 1 – 2 mm thick.

  After cutting, you unravel the long pasta strands, coat the pasta with a layer of flour, and then wrap the pasta into small bundles.

  Bring a pot of water to a boil. Once the water is boiling, add the pasta and blanch for about 2 – 3 minutes until the pasta is cooked, then remove it.

  Tip:

  • After cutting, you should coat the pasta with a layer of flour to prevent the strands from drying out and sticking together.
  • Blanched pasta is usually translucent when cooked. When you test by breaking it with your hands, the pasta should snap easily, no longer chewy or sticky to the fingers.

  

  

  

  
• 7

  Mix the chicken batter

  Prepare the marinating flour: Add 3 tablespoons of flour, 3 tablespoons of cornstarch, 1 teaspoon of salt, and 1 teaspoon of pepper into a bowl and mix well.

  Prepare the wet batter: Add 3 tablespoons of flour, 3 tablespoons of cornstarch, 1 egg yolk, and 100ml of water into a bowl, and whisk until the batter is completely dissolved.

  Tip: During the batter coating process, shake off excess flour to prevent the chicken coating from being too thick, which can make the dish heavy.

  

  
• 8

  Fry the chicken

  Coat the chicken in a layer of dry flour, then dip the chicken in the wet batter, and roll the chicken in the dry flour again.

  Place a pan on the stove, add the remaining cooking oil and wait for it to heat up, then add the battered chicken pieces into the pan, frying them in hot oil over high heat until golden brown.

  Remove the chicken to a plate, let it cool and drain the oil, then return the chicken to the pan, frying it once more until it is really golden before removing it and letting it drain.

  Tip:

  • Let the chicken cool before frying to make it crispier.
  • Frying twice will help the fried chicken pieces be crunchier.

  

  

  
• 9

  Making the Cream Sauce

  Place a pan on the stove, add 50ml of whipping cream, 30ml of fresh milk, set to low heat and cook until the milk mixture is slightly warm, then add 50g of cheese powder, season to taste, then add the pasta and stir well for about 1 – 2 minutes before turning off the heat and transferring to a plate.

  

  
• 10

  Final Product

  Plate the pasta, dip the fried chicken in the tomato sauce and place it on top, you can sprinkle some roasted sesame seeds, and garnish with a bit of steamed broccoli and sliced tomatoes for a nice presentation.

  Now we have shiny yellow noodles combined with rich cream sauce, delicious tender chicken, flavorful just like in a restaurant. You can sprinkle a little roasted sesame and enjoy it with chili sauce if you like!