Rich Chicken Pasta (Print Version)
# Ingredients:
01 -
250g fettuccine pasta.
02 -
50g butter.
03 -
5 cloves minced garlic.
04 -
200ml heavy cream.
05 -
125g mascarpone cheese.
06 -
100g grated parmesan cheese.
07 -
Reserved pasta water as needed.
08 -
1 teaspoon Italian herbs.
09 -
1/2 teaspoon red pepper flakes.
10 -
Salt and pepper to taste.
11 -
2 chicken breasts (200g each), pounded thin.
12 -
1 egg.
13 -
50g all-purpose flour.
14 -
100g crushed cornflakes.
15 -
4 tablespoons grated parmesan.
16 -
3 tablespoons fresh chopped parsley.
17 -
200ml olive oil for frying.
# Instructions:
01 -
Melt butter and cook garlic until fragrant. Add cream and bring to gentle simmer. Season with herbs and spices.
02 -
Stir in mascarpone until melted. Add parmesan gradually until sauce is smooth and creamy.
03 -
Pound chicken thin. Set up breading station with flour, beaten egg, and cornflake-parmesan mixture.
04 -
Dip chicken in flour, then egg, then cornflake mixture until well coated.
05 -
Fry chicken in hot oil for 4-5 minutes per side until golden and cooked through.
06 -
Boil fettuccine until al dente. Save some pasta water before draining.
07 -
Toss pasta with sauce. Slice chicken and serve on top. Garnish with extra parmesan and parsley.
# Notes:
01 -
Keep oil temperature steady when frying chicken.
02 -
Save pasta water to thin sauce if needed.
03 -
Can use cream cheese instead of mascarpone.