Description
Golden breaded chicken atop a lusciously creamy garlic pasta, delivering two textures in every forkful. This recipe is perfect for a busy weeknight.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breasts
- 120 g (1 cup) panko
- 60 g (1/2 cup) all-purpose flour
- 2 large eggs, beaten with 15 ml (1 tbsp) water
- 340 g (12 oz) dried fettuccine or tagliatelle
- 240 ml (1 cup) heavy cream
- 120 ml (1/2 cup) low-sodium chicken stock
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 30 g (2 tbsp) unsalted butter
- 30 ml (2 tbsp) olive oil
- 60 g (1/2 cup) finely grated Parmesan
- 15 ml (1 tbsp) fresh lemon juice
- 10 g (2 tsp) kosher salt
- 3 g (1/2 tsp) black pepper
- 15 g (2 tbsp) chopped parsley (optional)
Instructions
- Flatten and season the chicken: Pound chicken breasts to 12-15 mm (1/2 inch) thickness. Season with salt and pepper.
- Bread the chicken: Set up three shallow dishes for flour, eggs, and panko. Dredge chicken, then let it set.
- Cook the pasta: Boil salted water and cook fettuccine until al dente, then drain while reserving pasta water.
- Pan-fry the chicken: Heat olive oil in a skillet and cook chicken until golden and fully cooked.
- Build the sauce: In the same skillet, add butter, shallot, garlic, chicken stock, and cream. Simmer until thickened.
- Finish the pasta: Toss cooked pasta with the sauce, Parmesan, and reserved pasta water as needed. Add lemon juice and season.
- Plate and serve: Slice the chicken and serve over pasta, garnished with parsley and additional cheese.
Notes
For extra crunch, let breaded chicken rest before frying and avoid overcrowding the pan.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1050
- Sugar: 4g
- Sodium: 700mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 55g
- Cholesterol: 150mg