Description
Golden, crunchy chicken slices meet a silky garlic-parmesan sauce in this dish that perfectly balances texture and richness.
Ingredients
Scale
- 680 g (1.5 lb) boneless skinless chicken breasts
- 1½ tsp kosher salt
- ½ tsp black pepper
- 120 g (1 cup) all-purpose flour
- 2 large eggs (approx. 100 g total)
- 150 g (1½ cups) panko breadcrumbs
- 60 ml (4 tbsp) neutral oil (vegetable or canola)
- 1 tsp dried Italian seasoning
- 400 g (14 oz) dried pasta (penne, fettuccine, or rigatoni)
- 30 g (2 tbsp) unsalted butter
- 6 cloves garlic, minced (approx. 30 g)
- 240 ml (1 cup) low-sodium chicken stock
- 240 ml (1 cup) heavy cream
- 100 g (1 cup) freshly grated Parmesan, packed
- 1 small lemon, zested and juiced
- Fresh basil or parsley, torn (to garnish)
Instructions
- Prep the chicken and breading: Pat chicken dry, trim fat, and butterfly or pound to 1.5 cm thickness. Season with salt and pepper.
- Set up a breading station: Place flour in one dish, whisk eggs with water in a second, and mix panko with seasoning in a third. Dredge chicken.
- Fry the chicken: Heat oil in skillet and fry chicken for 4–5 minutes per side until golden and cooked through.
- Cook the pasta: Boil salted water and cook pasta until al dente. Reserve pasta water before draining.
- Build the sauce: In skillet, melt butter, add garlic, and then chicken stock and cream. Simmer.
- Finish the sauce: Lower heat, stir in Parmesan, lemon juice, and zest. Adjust thickness with pasta water if needed.
- Combine pasta and sauce: Toss drained pasta in the sauce until coated. Add herbs.
- Slice and serve: Let chicken rest, slice, and arrange on pasta. Garnish with Parmesan and basil.
Notes
Double-dredge chicken for an even crispier crust. To keep chicken warm, place in a 90°C oven. Make-ahead options are available.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 215mg