Ingredients:
1 pound Fettuccine Pasta
5 tbsp butter divided
2 cloves garlic minced
1 pint heavy cream
1 1/4 cup grated parmesan cheese divided
6 boneless chicken breasts
1/2 cup Panko bread crumbs
1 tsp garlic powder
1 tsp oregano
2 eggs
Directions:
1. Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain.
2. While pasta is cooking, melt 2 tbsp butter in a medium sauce pan. Add garlic and saute until fragrant. Add heavy whipping cream and bring to a low simmer. Add 1 cup parmesan cheese and stir until incorporated and melted.
3. Add cooked pasta to alfredo sauce and mix until pasta is covered.
4. While pasta and sauce are cooking, beat eggs in a bowl. Set aside.
5. In a plastic storage baggie, mix panko, 1/4 cup parmesan cheese, garlic powder, and oregano.
6. One at a time, dip chicken breast in egg and then place in baggie containing breading mixture. Shake baggie to coat chicken.
7. In a large skillet, melt 3 tbsp butter over medium heat. Pan-fry chicken until no longer pink in the center and crust is golden brown, about 4 minutes on each side.