Crispy Crunchy Parmesan Crusted Chicken Alfredo

Ingredients

• Fettuccine Alfredo:
• 1 lb. Fettuccine
• 5 T. butter, divided
• 2 cloves garlic, minced
• 1 pint heavy cream
• 1 c. Parmesan cheese, grated
• Parmesan Crusted Chicken:
• 6 boneless chicken breasts
• ½ c. Panko bread crumbs
• ¼ c. Parmesan cheese, grated
• 1 t. garlic powder
• 1 t. oregano
• 2 eggs

Steps

1. To make Fettuccine Alfredo:
2. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.
3. While pasta is cooking, melt 2 T. butter in a medium pan, then add garlic and saute until fragrant. Add whipping cream, bring to a low simmer. Add 1 cup Parmesan cheese, stir until incorporated and melted. Add cooked pasta to Alfredo sauce and mix until pasta is covered.
4. To make Parmesan Crusted Chicken:
5. While pasta and sauce are cooking, beat eggs in a bowl. Set aside.
6. In a Ziplock bag, mix bread crumbs, ¼ cup Parmesan cheese, garlic powder, and oregano.
7. Dip chicken breasts in egg one at a time and then place in bag containing breading mixture. Shake baggie to coat chicken.
8. In a large skillet, melt 3 T. butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.