Ingredients
2 boneless skinless chicken breasts (sliced thin)
1 cup Italian breadcrumbs
1 cup freshly grated Parmesan cheese
1 egg, beaten
1/2 cup all-purpose flour
8 oz penne pasta
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Chopped parsley, for garnish
Olive oil for frying
Instructions
1. Boil penne pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Dredge chicken in flour, then dip in beaten egg, and coat with Parmesan-breadcrumb mix.
3. Heat oil in skillet. Fry chicken 4 minutes per side or until golden brown. Set aside.
4. In the same skillet, melt butter. Add garlic and sauté 1 minute.
5. Stir in chicken broth and heavy cream. Simmer for 3–4 minutes.
6. Add grated Parmesan. Stir until smooth. Season with salt and pepper.
7. Toss cooked penne into sauce. Add a splash of reserved pasta water if needed.
8. Slice chicken and place over pasta.
9. Garnish with parsley and extra cheese before serving.
Notes
Bake chicken at 425°F for 20 minutes if you prefer a healthier version.
Store leftovers separately to keep the chicken crispy when reheated.
Add red pepper flakes or spinach to mix it up.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg