Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko preferred for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 8 oz (225 g) pasta (fettuccine or penne work well)
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil or butter (for cooking chicken)
- 2 cups Alfredo sauce (store-bought or homemade)
- Salt and black pepper, to taste
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken:
- Pound the chicken breasts to an even thickness. Season with salt and pepper.
- In a shallow bowl, mix breadcrumbs and Parmesan.
- Dip each chicken breast into the beaten egg, then coat well with the breadcrumb-Parmesan mixture.
- Cook the Chicken:
- Heat olive oil or butter in a skillet over medium heat.
- Add the chicken and cook for about 4–5 minutes per side, or until golden, crispy, and cooked through.
- Transfer to a plate and let rest for a few minutes, then slice into strips.
- Cook the Pasta and Broccoli:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- During the last 3–4 minutes of cooking, add the broccoli florets to the boiling pasta water.
- Drain the pasta and broccoli together.
- Combine:
- Return the drained pasta and broccoli to the pot. Pour in the Alfredo sauce and toss to coat evenly. Warm over low heat if needed.
- Serve:
- Divide the creamy pasta and broccoli between plates. Top with crispy sliced chicken.
- Garnish with fresh parsley and extra Parmesan if desired.
If you’d like, I can help you write a homemade Alfredo sauce recipe too — just let me know!