Ingredients You’ll Need 🛒

For the Parmesan-Crusted Chicken:

• 2 boneless, skinless chicken breasts, halved horizontally

• ½ cup (50g) grated Parmesan cheese

• ½ cup (60g) Panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• 1 egg, beaten

• 2 tbsp olive oil

For the Penne & Cream Sauce:

• 8 oz (225g) penne pasta

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 cup (240ml) heavy cream

• ½ cup (120ml) chicken broth

• ½ cup (50g) grated Parmesan

• 1 tsp lemon zest (optional, for brightness)

• Salt & pepper to taste

• Fresh parsley, chopped (for garnish)

   

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Step-by-Step Instructions 👩‍🍳

1. Cook the Pasta

• Boil penne in salted water until al dente. Drain, reserving ½ cup pasta water.

2. Prep the Chicken

1. Mix Parmesan, Panko, garlic powder, and Italian seasoning in a shallow dish.

2. Dip chicken in beaten egg, then coat with the breadcrumb mixture.

3. Pan-Fry the Chicken

• Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 mins per side until golden and cooked through. Transfer to a plate.

4. Make the Cream Sauce

1. In the same skillet, melt butter and sauté garlic for 30 secs.

2. Pour in cream and broth, simmering for 2-3 mins until slightly thickened.

3. Stir in Parmesan, lemon zest, salt, and pepper.

4. Toss with cooked pasta, adding reserved pasta water if needed.

5. Serve & Enjoy!