1. Cook the Pasta
Boil penne in salted water until al dente. Drain, reserving ½ cup pasta water.
2. Prep the Chicken
Mix Parmesan, Panko, garlic powder, and Italian seasoning in a shallow dish.
Dip chicken in beaten egg, then coat with the breadcrumb mixture.
3. Pan-Fry the Chicken
Heat olive oil in a skillet over medium heat. Cook chicken for 4-5 mins per side until golden and cooked through. Transfer to a plate.
4. Make the Cream Sauce
In the same skillet, melt butter and sauté garlic for 30 secs.
Pour in cream and broth, simmering for 2-3 mins until slightly thickened.
Stir in Parmesan, lemon zest, salt, and pepper.
Toss with cooked pasta, adding reserved pasta water if needed.
5. Serve & Enjoy!
Slice chicken, serve over pasta, and garnish with fresh parsley.
Pro Tips for Perfection 🔥
✔ Pound chicken to even thickness for uniform cooking.
✔ Use freshly grated Parmesan for the best meltability.
✔ Add spinach or sun-dried tomatoes to the sauce for extra flavor.
✔ Storage: Keeps in the fridge for 3 days (reheat with a splash of cream).
Serving Suggestions 🍽️
✨ With a crisp green salad – Balances the richness.
✨ Garlic bread on the side – For sauce-dipping bliss.
✨ A glass of Chardonnay – Perfect pairing.
Final Verdict: Comfort Food Elegance!
This Parmesan-Crusted Chicken with Creamy Penne is crispy, creamy, and utterly satisfying—a guaranteed crowd-pleaser!
Make it tonight and taste the magic! 😍