Parmesan Crusted Chicken Pasta

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (panko or Italian-style)
• 1 tsp garlic powder
• ½ tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 egg, beaten
• 2 tbsp olive oil or butter (for frying)

For the Pasta:

• 8 oz pasta (fettuccine, penne, or your choice)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for a lighter option)
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ½ tsp red pepper flakes (optional)
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions

Prepare the Chicken:

1. Flatten the chicken breasts to an even thickness using a meat mallet.
2. In one shallow bowl, beat the egg. In another, mix the Parmesan, breadcrumbs, garlic powder, paprika, salt, and pepper.
3. Dip each chicken breast in the egg, then coat it in the Parmesan-breadcrumb mixture. Press to adhere.
4. Heat olive oil or butter in a pan over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and fully cooked (internal temp 165°F). Set aside.

Make the Pasta:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In the same pan, melt butter and sauté garlic until fragrant (about 1 minute).
3. Pour in the heavy cream, stirring constantly. Add Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Simmer until slightly thickened (2-3 minutes).
4. Add the cooked pasta and toss to coat. If the sauce is too thick, add a splash of pasta water.

Assemble & Serve:

1. Slice the crispy Parmesan chicken into strips.
2. Serve over the creamy pasta and garnish with fresh parsley and extra Parmesan.
3. Enjoy your Parmesan Crusted Chicken Pasta!