Crispy French Onion Chicken Pasta

If you love French onion soup, you have to try it in pasta form! This recipe takes all those cozy, savory flavors you love with caramelized onions, beef broth, creamy sauce, and Parmesan and turns them into a super comforting one pot pasta. Then it is topped with crispy seasoned chicken and melty, bubbly provolone. It is basically French onion soup but pasta style, and even my toddler ate it, so I knew this one was a keeper!

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

Crispy French Onion Chicken

• 2 large boneless, skinless chicken breasts

• 1 teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 large eggs

• 2 tablespoons of milk

• 1 (5 oz) pouch French's Crispy Fried Onions Seasoned Coatings Mix

• 4 slices provolone cheese

Creamy French Onion Pasta

• 1 large yellow onion, thinly sliced

• 1 tablespoon butter

• 1 tablespoon minced garlic

• 1 teaspoon Worcestershire sauce

• 3 cups beef broth

• 1½ cups heavy cream

• 12 oz rotini pasta

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 teaspoon dried thyme

• ½ cup shredded Parmesan cheese

• Fresh parsley, for garnish

Instructions:

Prepare the Chicken

1. Preheat the oven to 400°F.

2. Slice the chicken breasts in half horizontally to create four thinner chicken cutlets.

3. Season both sides of the chicken with garlic powder, thyme, salt, and pepper.

4. In a shallow bowl, whisk together the eggs and milk.

5. In a separate shallow bowl, add the French's Crispy Fried Onions Seasoned Coatings Mix.

6. Dip each chicken cutlet into the egg mixture, allowing the excess to drip off. Then dredge in the French's coating mix, pressing gently to coat both sides.

7. Place the chicken on a lightly greased or parchment-lined baking sheet.

8. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.

9. Top each chicken cutlet with a slice of provolone. Turn the oven to broil and broil for 1–2 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.

Make the French Onion Pasta

1. While the chicken is baking, melt 1 tablespoon butter over medium heat in a large pot or Dutch oven.

2. Add the sliced onion and cook over medium heat for 10–15 minutes, stirring occasionally, until the onions are soft and deeply golden.

3. Add the minced garlic and cook for 30 seconds over medium heat, until fragrant.

4. Stir in the Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

5. Add the beef broth, heavy cream, thyme, salt, and pepper. Increase the heat to medium-high and bring the mixture to a gentle simmer.

6. Stir in the 12 oz rotini. Reduce the heat to medium-low and cook uncovered, stirring frequently, until the pasta is tender and the sauce has thickened, about 10–12 minutes.

7. Remove from the heat and stir in the ½ cup Parmesan until melted and creamy.

8. If the sauce becomes too thick, add a small splash of beef broth or heavy cream and stir until you reach your desired consistency.

Assemble and Serve

Spoon the creamy French onion pasta into bowls and top with the crispy chicken and melted provolone. Garnish with fresh parsley and additional Parmesan, if desired.

Recipe Tips:

• Don't rush the onions. Letting them become deeply golden gives the pasta its rich French onion flavor.

• Season the chicken well. The seasoned coating adds crunch, but seasoning the chicken underneath gives it much more flavor.

• Use regular pasta. Rotini works especially well because its spirals hold onto the creamy sauce.

• If your pasta absorbs the sauce quickly, add a splash of beef broth to bring the sauce back to a creamy consistency.

Protein Pasta Tip:

I recommend using regular pasta for this recipe, but if you prefer protein pasta, keep extra beef broth on hand. Protein pasta can absorb more liquid than regular pasta, so you may need to add up to 1 cup of beef broth gradually while the pasta cooks to keep the sauce creamy and prevent it from drying out.