Ingredients
Method
- Boil 4L water in large pot. Add 1 tbsp salt and 12oz penne pasta. Cook 10 minutes (check package), drain, and set aside.
- Set up breading stations: flour, beaten eggs, breadcrumbs mixed with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Coat chicken breasts in flour, dip in beaten eggs, then press into breadcrumb mixture.
- Heat 2 tbsp olive oil in skillet. Cook chicken 4-5 mins per side until golden. Transfer to wire rack to rest.
- In saucepan, whisk 2 cups heavy cream, add 1 1/2 cups parmesan cheese, stir until smooth and saucy. Season with salt and pepper.
- In 9x13-inch baking dish, layer cooked pasta, transfer fried chicken breasts onto pasta, pour half the cheese sauce over chicken.
- Top with remaining cheese sauce, sprinkle 2 cups mozzarella cheese evenly over top.
- Bake at 375°F (190°C) for 35-45 mins until casserole is bubbly and golden brown, edges are caramelized.
- Let rest 10 minutes before serving.
Notes
Use gluten-free pasta for dietary needs.
Roast chicken instead of frying for air-fried option.
Substitute almond flour for low-carb alternative.
Try Greek yogurt instead of eggs for binding.
Replace breadcrumbs with crushed cornflakes for crispy crumbs.
Vegetarian parmesan options available.
Roast chicken instead of frying for air-fried option.
Substitute almond flour for low-carb alternative.
Try Greek yogurt instead of eggs for binding.
Replace breadcrumbs with crushed cornflakes for crispy crumbs.
Vegetarian parmesan options available.