Craving pasta but don’t feel like going out? This dish will be on your table in a half an hour and is so amazing, you may think you’re in an actual Italian restaurant! By using better-for-you ingredients, you don’t have to feel guilty about indulging in this pasta dish!
Parmesan Breaded Chicken and Garlic Pasta
Servings: 4
For Chicken:
- 2 large boneless skinless chicken breasts
- 1/4 cup mayonnaise made with olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup whole wheat Panko bread crumbs
For Pasta:
- 12 oz whole wheat linguine noodles
- 3 Tablespoons butter
- 2 Tablespoons flour
- 1 cup reduced sodium chicken broth
- 1 cup fat free milk
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded Italian cheese (I used a 6 cheese blend, but any type of Italian cheese would work fine!)
- Place chicken breasts in a Ziploc bag, tenderize until about 1/4-1/2 inch thick. Pull chicken out of bag, cut each breast in half.
- Mix mayonnaise, Parmesan cheese, and seasonings for the chicken together in a bowl, spread across the top of chicken breasts. Top with bread crumbs.
- Bake chicken at 425 for 20 minutes.
- Meanwhile, boil noodles in water.
- In separate pan, cook butter until melted.
- Add in flour, stirring to mix completely.
- Slowly add in chicken broth and milk, stirring constantly.
- Mix in pasta seasonings, continuing to stir for about 5 minutes, or until sauce thickens.
- Stir in Parmesan and Italian cheese. Once completely mixed together, add in cooked pasta. Toss to coat.
- Top pasta with cooked chicken, serve immediately.