Ingredients (Serves 4)

For the Crispy Chicken:

  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil (for frying)

For the Caesar Cream Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 anchovy fillets, finely chopped (or 1 tsp anchovy paste)
  • 1/4 cup heavy cream
  • 1/4 tsp black pepper

For the Spaghetti and Croutons:

  • 12 oz spaghetti
  • 3 cups day-old bread, cut into 1-inch cubes (preferably sourdough or ciabatta)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp kosher salt
  • 1/2 cup shaved parmesan cheese (for garnish)
  • 2 cups romaine lettuce, chopped (optional, for serving)
  • Lemon wedges (for serving)

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Baking sheet
  • Tongs
  • Mixing bowls
  • Whisk
  • Cutting board
  • Knife

Instructions

Step 1: Prepare the Croutons

  1. Preheat the oven to 375°F (190°C).
  2. Toss bread cubes with olive oil, garlic powder, Italian seasoning, and salt on a baking sheet.
  3. Spread evenly and bake for 10–12 minutes, tossing halfway, until golden and crispy. Set aside.

Step 2: Cook the Spaghetti

  1. Bring a large pot of salted water to a boil.
  2. Cook spaghetti according to package instructions until al dente (about 8–10 minutes).
  3. Reserve 1/2 cup pasta water, then drain and set aside.

Step 3: Prepare the Crispy Chicken

  1. Slice each chicken breast horizontally into two thin cutlets.
  2. Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko, parmesan, garlic powder, smoked paprika, salt, and pepper.
  3. Dredge each cutlet in flour, dip in egg, then coat in panko mixture, pressing to adhere.
  4. Heat olive oil in a large skillet over medium heat. Fry cutlets for 3–4 minutes per side until golden and cooked through (internal temperature 165°F/74°C).
  5. Transfer to a paper towel-lined plate and slice into strips.

Step 4: Make the Caesar Cream Sauce

  1. In a medium bowl, whisk together mayonnaise, sour cream, parmesan, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovies, and black pepper until smooth.
  2. Stir in heavy cream to thin the sauce. Adjust consistency with reserved pasta water (1–2 tbsp at a time) if needed.

Step 5: Assemble the Dish

  1. In the large pot, toss cooked spaghetti with the Caesar cream sauce until evenly coated.
  2. Divide spaghetti among four plates. Top each with sliced crispy chicken.
  3. Sprinkle with shaved parmesan, croutons, and chopped romaine (if using).
  4. Serve with lemon wedges for a bright, zesty finish.

Tips

  • Make Ahead: Croutons can be made up to 2 days in advance and stored in an airtight container. The Caesar sauce can be refrigerated for up to 3 days.
  • Substitutions: Use gluten-free spaghetti and breadcrumbs for a gluten-free version. Swap anchovies for capers for a vegetarian sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat chicken separately to maintain crispiness.

Nutritional Information (Per Serving, Approximate)

  • Calories: 720 kcal
  • Protein: 35g
  • Fat: 38g
  • Carbohydrates: 60g

Enjoy your Crispy Chicken Caesar Spaghetti!