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. 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 eggs, then press into the breadcrumb mixture evenly.

Step 2: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C). Transfer the chicken to a baking sheet and keep warm in the oven.

Step 3: Boil a large pot of salted water and cook the pasta according to package instructions until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining.

Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the milk or cream, whisking constantly to prevent lumps. Stir in Parmesan cheese, dried basil, and parsley, seasoning with salt and pepper. Let the sauce thicken for 5-7 minutes, adding reserved pasta water as needed for desired consistency.

Step 5: 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

Flattening the chicken ensures even cooking and avoids dry edges.

Press breadcrumbs firmly into the chicken for a crispier crust.

Fry chicken in batches to prevent overcrowding and sogginess.

Whisk the roux constantly to avoid lumps and add pasta water slowly to achieve a silky sauce.

Use panko breadcrumbs for extra crunch.

For a lighter sauce, substitute half the milk with chicken broth.

Slice the chicken into strips over the pasta for easier serving.

FAQs

Can I use a different type of chicken cut for this recipe?

Yes, boneless, skinless chicken thighs can be used for a juicier result, but cooking time may need adjustment. Flatten and bread them similarly for best results.

What can I use if I don’t have Parmesan cheese?

Pecorino Romano or Asiago cheese are good alternatives that provide a sharp, salty flavor similar to Parmesan. If unavailable, you can omit it but the sauce will be less rich.