What we love about this keyword recipe
- The shredded parmesan we used for the sauce adds enough cheesy goodness that it coats and sticks to every noodle. This pasta sauce is a stand out on its own – it doesn’t need the chicken.
- If you love chicken alfredo but want a little more variety – this is the perfect recipe to make. It has all the decadence of a creamy alfredo sauce but a completely different flavor profile. Give it a shot, you won’t be disappointed.
Here’s what you’ll need to make it
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- Chicken
- Panko breadcrumbs
- Fettuccine
- Chicken broth
- Half and half
- Parmesan cheese
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this chicken with garlic parmesan pasta
Prep the chicken. Pound chicken breast to 1 inch thickness to help them cook more evenly. Set up a dredging station with two shallow bowls. In one bowl whisk egg and water, in the other mix breadcrumbs and seasonings. Dip each chicken breast in the egg mixture then in the breadcrumb mixture. Transfer to hot skillet.
Pan fry the chicken. Heat canola oil in a large cast iron skillet over medium heat. Sear chicken breast for 3-4 per side. Remove from heat and transfer to a cutting board to rest. Allow chicken to rest for 5-10 minutes, or while the pasta cooks.
Cook the pasta. In a large pot of salted water, cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
Make the sauce. In the hot cast iron skillet, melt butter and sauté garlic for 30 seconds or until it is fragrant. Whisk in flour to make a roux. Slowly whisk in chicken broth and half & half, allowing it to heat through. When it is hot, slowly stir in shredded parmesan cheese, parsley and mustard powder. Allow sauce to simmer until it has thickened enough to coat the back of a spoon.
Combine and serve. Return pasta to the pot and stir until well coated in sauce, adding pasta water if needed to stretch the sauce (about 2 tablespoons at a time). Slice chicken breast and serve over pasta.
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Garlic Chicken Parmesan Pasta
Ingredients
- ½ cup Panko breadcrumbs
- 1 teaspoons dried parsley
- ¼ teaspoon granulated garlic
- ¼ teaspoon coarse salt + 1 pinch
- ⅛ teaspoon black pepper
- 1 large egg
- 1-2 tablespoons water
- 2 boneless (skinless chicken breasts, pounded to 1″ thickness)
- 1 pound fettuccine
- ¼ cup butter
- 3-4 garlic cloves (minced)
- ¼ cup flour
- 1 cup chicken broth
- ¾ cup half and half
- ¾ cup parmesan cheese
- ½ fresh parsley (chopped)
- ½ tsp mustard powder
Instructions
For the chicken:
- Using a meat mallet, pound the chicken to a 1 inch thickness.
- In a shallow bowl, whisk the egg with 1 – 2 tablespoons of water. In a separate bowl, mix together the Panko, garlic, parsley, and salt & pepper.
- Dip the chicken into the egg mixture, followed by the breading mixture until completely coated on both sides.
- Heat a large skillet over medium heat with 2 tablespoons olive oil.
- Transfer breaded chicken to the hot skillet.
- Fry the chicken for about 4-5 minutes per side, or until the internal temperature reaches 165˚F.
- Remove from heat and allow chicken to rest for about 5 minutes before slicing.
For the pasta:
- Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
- Melt butter in cast iron skillet over medium heat. Add garlic and sauté until fragrant, or about 30 seconds.
- Whisk in flour to make a roux, then slowly whisk in chicken broth and half & half.
- Stir in cheese, parsley and mustard powder. Simmer until sauce has thickened, stirring occasionally. Whisk in a few tablespoons of reserved pasta water if needed.
- Serve with sliced panko chicken and additional parmesan.
Nutrition
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