Parmesan-Crusted Chicken with Penne in Creamy Sauce

Step-by-Step Instructions

1. Prepare the Chicken

  1. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about ½ inch (1.3 cm).
  2. Set Up Dredging Station: Place the flour in one shallow dish, beaten eggs in another, and mix Parmesan cheese, breadcrumbs, garlic powder, and Italian seasoning in a third dish.
  3. Coat the Chicken: Season the chicken with salt and pepper. Dredge each piece in flour, dip into the eggs, and coat in the Parmesan-breadcrumb mixture. Press gently to ensure the coating sticks.

2. Cook the Chicken

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Cook the chicken breasts for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
  3. Transfer to a plate and keep warm.

3. Cook the Penne

  1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
PREPARATION