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Crispy Parmesan Chicken with Garlic Cream Linguine

Golden, panko-breaded parmesan chicken served over a bed of rich, velvety garlic cream linguine.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken Components
  • 2 large chicken breasts butterflied
  • 1 cup panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1 tsp garlic powder
Pasta and Sauce
  • 12 oz linguine pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Skillet
  • Pasta pot
  • Dredging bowls
  • Wire cooling rack

Method
 

  1. Butterfly chicken breasts and season with salt and pepper.
  2. Dredge chicken in flour, then egg, then the panko-parmesan-spice mixture.
  3. Boil linguine in salted water until al dente; reserve 1/2 cup pasta water.
  4. Pan-fry chicken in oil over medium-high heat for 4-5 minutes per side until golden and cooked through.
  5. In a clean skillet, melt butter and sauté garlic for 1 minute.
  6. Whisk in heavy cream and simmer for 3 minutes, then stir in parmesan until smooth.
  7. Toss linguine into the sauce, adding pasta water if needed to loosen.
  8. Slice chicken, place over pasta, and garnish with parsley and extra cheese.

Notes

Resting chicken on a wire rack keeps the bottom crispy. Use freshly grated cheese for a smoother sauce.