Combine Panko breadcrumbs and Parmesan cheese in a shallow dish. Dredge Chicken in the breadcrumb mixture, pressing to adhere.
Bake Chicken for 20-25 minutes, or until cooked through.
While Chicken is baking, cook Pasta according to package directions.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Whisk in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, Nutmeg, and Chicken broth. Cook for 5 minutes, stirring occasionally, until Sauce has thickened.
Slice or cube the baked Chicken.
Add cooked Pasta and Chicken to the Sauce. Toss to coat.
Serve immediately.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless breasts
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1/2 cup60 gPanko breadcrumbs
2 tbsp30 mLParmesan cheese-grated
1/2 cup113 gButter
2 cloves6 gGarlic-minced
2 cups473 mLHeavy cream
1 cup113 gParmesan cheese-grated
1/4 tsp1.25 mLNutmeg
1/4 cup60 mLChicken broth
1 lb454 gFettuccine pasta
Equipment
Baking dish
Large saucepan
Large pot
Whisk
Instructions
Preheat oven to 375°F (190°C).
Season Chicken with Salt and Pepper.
Combine Panko breadcrumbs and Parmesan cheese in a shallow dish. Dredge Chicken in the breadcrumb mixture, pressing to adhere.
Bake Chicken for 20-25 minutes, or until cooked through.
While Chicken is baking, cook Pasta according to package directions.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute, until fragrant.
Whisk in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, Nutmeg, and Chicken broth. Cook for 5 minutes, stirring occasionally, until Sauce has thickened.
Slice or cube the baked Chicken.
Add cooked Pasta and Chicken to the Sauce. Toss to coat.
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