Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups breadcrumbs (or panko for extra crunch)

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp smoked paprika

½ tsp black pepper

½ tsp salt

3 tbsp olive oil (for frying)

12 oz fettuccine or your favorite pasta

2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups whole milk (or heavy cream for extra richness)

½ cup grated Parmesan cheese

½ tsp dried basil

½ tsp dried parsley

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) to keep the chicken warm after frying. Flatten the chicken breasts using a meat mallet to about ½-inch thickness for even cooking.

Step 2: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, smoked paprika, black pepper, and salt. Coat each chicken breast in flour, dip in eggs, then press into the breadcrumb mixture, making sure they are evenly coated.

Step 3: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes per side until golden brown and crispy. Check that the internal temperature reaches 165°F (74°C). Transfer the chicken to a baking sheet and keep warm in the oven.

Step 4: Boil a large pot of salted water. Cook the pasta according to package instructions until al dente, usually 10-12 minutes. Reserve ½ cup of pasta water before draining.

Step 5: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1-2 minutes to form a roux.

Step 6: Slowly add milk or cream, whisking constantly to avoid lumps. Stir in Parmesan cheese, dried basil, and parsley. Season with salt and pepper. Allow the sauce to thicken for 5-7 minutes. Add reserved pasta water as needed to adjust consistency.

Step 7: Toss the cooked pasta in the creamy sauce until well coated. Plate the pasta and top with a crispy chicken breast. Garnish with fresh parsley and extra Parmesan if desired.

Tips & Variations

Use panko breadcrumbs for an extra crispy crust on the chicken.

Swap fettuccine for penne or spaghetti based on your preference.

Add a pinch of red pepper flakes to the sauce for a mild kick.

For a healthier option, bake the breaded chicken at 400°F (200°C) for 20 minutes instead of frying.

Fresh herbs like basil or parsley can be added to the sauce for a brighter flavor.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may take slightly longer to cook. Ensure they reach an internal temperature of 165°F (74°C).

How can I make the sauce dairy-free?

Substitute the milk or cream with a plant-based milk such as almond or oat milk, and use a dairy-free cheese alternative or nutritional yeast for the cheesy flavor. Adjust seasoning as needed.