Description
A decadent combination of golden, Panko-breaded chicken breasts served atop a bed of rich, creamy garlic Parmesan fettuccine.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- Salt and black pepper to taste
- 2 tbsp vegetable oil
Instructions
- Dredge chicken in flour, dip in beaten eggs, and coat with Panko breadcrumbs.
- Fry chicken in oil over medium-high heat until golden brown and internal temp reaches 165°F.
- Boil fettuccine in salted water until al dente; reserve some pasta water.
- Melt butter in a pan, sauté minced garlic for 30 seconds.
- Stir in heavy cream and simmer gently until slightly thickened.
- Whisk in Parmesan cheese until smooth and glossy.
- Toss pasta into the sauce and top with sliced crispy chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American