Crispy Chicken Parmesan Alfredo

Instructions:

1. Set up a breading station with three shallow bowls: one with 1 cup (125g) all-purpose flour seasoned with 1 tsp (5g) salt and 1/2 tsp (2g) black pepper, one with 2 beaten large eggs, and one with 1 cup (100g) Panko breadcrumbs.
2. Pound the 4 chicken breasts to 1/2 inch thickness. Dredge each breast in the seasoned flour, shaking off the excess, dip into the egg wash, and press firmly into the Panko until fully coated.
3. Heat 1/2 cup (120ml) vegetable oil in a large skillet over medium-high heat until it shimmers. Sear the chicken for 3–4 minutes per side until dark golden and crisp. Transfer the chicken to a wire rack set over a baking sheet; ensure the internal temperature reaches 165°F (74°C).
4. Preheat the broiler to high. Spoon 2 tbsp (30ml) of marinara sauce onto each piece of chicken and top with a generous pinch of 1 cup (115g) shredded mozzarella cheese. Broil for 2–3 minutes until the cheese is bubbly and slightly browned.
5. While the chicken broils, boil the 1 lb (450g) fettuccine pasta in salted water until al dente. Reserve 1/2 cup (120ml) of the pasta water before draining.
6. In a separate saucepan, melt 1/2 cup (115g) unsalted butter over medium heat. Stir in 2 cups (480ml) heavy cream and simmer for 3–5 minutes until slightly thickened.
7. Remove the sauce from heat and whisk in 1 1/2 cups (150g) freshly grated Parmesan cheese and 1/4 tsp (1g) ground nutmeg until smooth. If too thick, stir in a splash of the reserved pasta water.
8. Toss the cooked fettuccine in the Alfredo sauce. Plate a nest of pasta, place one baked chicken breast on top, and drizzle with remaining Alfredo sauce.