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.