Crispy Chicken with Creamy Pasta

Ingredients:

For the Crispy Chicken:

• 4 chicken breasts, pounded to even thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Vegetable oil for frying

For the Creamy Pasta:

• 1 pound fettuccine or penne pasta
• 2 cups heavy cream
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• ½ cup chicken broth
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:
   • Set up breading station: flour in one bowl, beaten eggs in second, and mix panko with garlic powder and Italian seasoning in third
   • Season chicken breasts with salt and pepper
   • Dredge each piece in flour, then egg, then breadcrumb mixture
   • Heat oil in a large skillet over medium-high heat
   • Cook chicken 5-6 minutes per side until golden brown and cooked through
   • Transfer to paper towels to drain
2. Cook the Pasta:
   • Bring large pot of salted water to boil
   • Cook pasta according to package directions
   • Reserve 1 cup pasta water before draining
3. Make the Cream Sauce:
   • In large pan, melt butter with olive oil over medium heat
   • Add minced garlic, cook until fragrant (1 minute)
   • Add heavy cream and chicken broth
   • Simmer for 5 minutes until slightly thickened
   • Stir in Parmesan cheese until melted
   • Season with salt and pepper
   • If sauce is too thick, add reserved pasta water
4. Combine:
   • Add cooked pasta to cream sauce, tossing to coat evenly
   • Slice crispy chicken
   • Serve pasta topped with sliced chicken
   • Garnish with fresh parsley and extra Parmesan

Tips:

• Pound chicken to even thickness for consistent cooking
• Don’t overcrowd the pan when frying chicken
• Make sure pasta is al dente
• For extra flavor, add some Italian seasoning to the cream sauce
• Let chicken rest for 5 minutes before slicing