Creamy Tuscan Fettuccine with Parmesan Crusted Crispy Chicken

Ingredients

• 12 oz fettuccine
• 4 tbsp butter
• 1 tbsp olive oil
• 0.5 yellow onion (diced)
• 1 shallot (diced)
• 6 garlic cloves (minced)
• 2 tbsp tomato paste
• 3 oz grape tomatoes (sliced)
• 0.333 cup sun dried tomatoes
• 0.666 cup white wine or chicken broth
• 1.5 cup heavy cream
• 1 cup Parmesan cheese (grated)
• 2 cup spinach
• 2 tsp oregano
• 2 tsp basil
• 1 tsp red chili flakes (optional)
• salt and pepper (to taste)
• 3 boneless chicken breast (butterflied)
• 1.5 cup panko bread crumbs
• 1 cup flour (seasoned with same seasonings as chicken)
• 0.333 cup Parmesan (grated, for chicken breading)
• 3 eggs
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder (for chicken)
• 1 tsp oregano (for chicken)
• 1 tsp basil (for chicken)
• 1 tsp complete seasoning (optional, for chicken)
• 0.5 tsp salt (for chicken)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve a small amount of pasta water before draining.

2. 2

   Prepare the chicken breading station. In one bowl, place the flour seasoned with garlic powder, onion powder, oregano, basil, complete seasoning, and salt. In a second bowl, whisk the 3 eggs. In a third bowl, combine the panko bread crumbs and 1/3 cup grated Parmesan cheese.

3. 3

   Butterfly the chicken breasts. Dredge each piece first in the seasoned flour, then dip into the whisked eggs, and finally coat thoroughly with the panko-Parmesan mixture, pressing to adhere.

4. 4

   Heat oil in a large skillet over medium-high heat. Fry the breaded chicken until golden brown and crispy on both sides and cooked through (internal temperature of 165°F). Remove from the pan and set aside to rest.

5. 5

   In a clean large skillet or the same pan (wiped out), melt the 4 tablespoons of butter with 1 tablespoon of olive oil over medium heat.

6. 6

   Add the diced yellow onion and shallot to the pan. Sauté until translucent and fragrant, about 3-4 minutes.

7. 7

   Stir in the minced garlic and cook for 1 minute until fragrant.

8. 8

   Add the tomato paste, sliced grape tomatoes, and sun-dried tomatoes. Stir and cook for 2-3 minutes until the tomatoes soften slightly and the paste darkens.

9. 9

   Deglaze the pan with the white wine (or chicken broth), scraping up any browned bits from the bottom. Let the liquid simmer and reduce by half.

10. 10

    Pour in the heavy cream and bring to a gentle simmer. Stir in the oregano, basil, and red chili flakes (if using). Season with salt and pepper to taste.

11. 11

    Stir in 1 cup of grated Parmesan cheese until melted and the sauce has thickened slightly.

12. 12

    Add the fresh spinach to the sauce and stir until just wilted.

13. 13

    Add the cooked fettuccine to the sauce. Toss well to coat the pasta, adding a splash of reserved pasta water if the sauce is too thick.

14. 14

    Slice the crispy chicken and serve on top of the creamy pasta.

Notes

The 'complete seasoning' mentioned for the chicken is often a blend of garlic, onion, and herbs (like Badia brand). If unavailable, you can substitute with a little extra garlic and onion powder or an Italian herb blend.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• dinner
• tuscan
• comfort food