Ingredients
For the chicken:
2 large chicken breasts (halved lengthwise)
Salt & black pepper (to taste)
1 cup flour
2 eggs (beaten)
1 cup breadcrumbs (panko preferred)
½ cup grated Parmesan cheese
1 tsp garlic powder
½ tsp paprika
Oil for frying
For the pasta:
250g (8–9 oz) fettuccine or linguine
Salt (for pasta water)
For the sauce:
3 tbsp butter
4 cloves garlic (minced)
1 cup heavy cream
¾ cup grated Parmesan cheese
Zest of 1 lemon
2 tbsp lemon juice
Salt & pepper (to taste)
Optional: pinch of chili flakes
Garnish:
Fresh parsley (chopped)
Extra Parmesan
👨🍳 Instructions
- Prepare the chicken
Season chicken with salt and pepper.
Dredge in flour → dip in eggs → coat in breadcrumb + Parmesan mixture.
Heat oil in a pan over medium heat.
Fry chicken 4–5 minutes per side until golden and cooked through.
Remove and rest, then slice. - Cook the pasta
Boil pasta in salted water until al dente.
Reserve ½ cup pasta water, then drain. - Make the sauce
In the same pan, melt butter.
Add garlic and sauté ~1 minute (don’t burn it).
Pour in heavy cream, simmer gently.
Stir in Parmesan until smooth.
Add lemon zest + juice, salt, pepper, and chili flakes if using.
If too thick, add a splash of reserved pasta water. - Combine
Toss pasta in the sauce until well coated.
Plate the pasta and top with sliced crispy chicken.
🌿 Finish
Sprinkle parsley and extra Parmesan on top.
Optional: extra squeeze of lemon for brightness.
🔥 Tips
Pound chicken slightly for even cooking.
Use fresh Parmesan for best melt and flavor.
Don’t boil the cream sauce—keep it gently simmering.
