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 into the eggs, then press into the breadcrumb mixture until evenly coated.

Step 3: Heat olive oil in a large skillet over medium heat. Cook the breaded chicken breasts for 4-5 minutes per side until golden and crispy. Confirm the internal temperature reaches 165°F (74°C). Transfer 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 directions until al dente, usually 10-12 minutes. Reserve ½ cup of pasta water before draining.

Step 5: In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Step 6: Whisk in flour and cook for 1-2 minutes to form a roux. Slowly pour in milk or cream, whisking constantly to avoid lumps.

Step 7: Stir in Parmesan cheese, dried basil, dried parsley, salt, and pepper. Let the sauce thicken for 5-7 minutes, adding reserved pasta water little by little to reach your preferred consistency.

Step 8: Toss the cooked pasta in the creamy sauce until well coated. Serve pasta topped with a crispy chicken breast and garnish with fresh parsley and extra Parmesan if desired.

Tips & Variations

Use panko breadcrumbs for an extra crunchy texture on the chicken.

If you prefer a lighter sauce, substitute half of the milk with chicken broth.

For more flavor, add a pinch of red pepper flakes to the sauce for a gentle kick.

Try adding steamed broccoli or sautéed mushrooms to the pasta for added veggies.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They are juicier but may require slightly longer cooking time. Make sure they reach an internal temperature of 165°F (74°C).

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, gradually whisk in reserved pasta water or a little more milk to reach your desired consistency without losing flavor.