Instructions
Step 1 Cook the fettuccine according to package instructions until al dente, then drain and set aside.
/nStep 2 Slice the chicken breasts in half lengthwise and season with salt and black pepper.
/nStep 3 Dredge each piece in flour, dip in beaten egg, then coat with a mixture of breadcrumbs and parmesan cheese.
/nStep 4 Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, then set aside.
/nStep 5 In the same pan, melt butter and sauté garlic until fragrant.
/nStep 6 Pour in heavy cream and bring to a gentle simmer.
/nStep 7 Stir in parmesan cheese and Italian seasoning until the sauce is smooth and creamy.
/nStep 8 Toss the cooked pasta in the sauce and serve with sliced crispy chicken on top, garnished with parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to keep the sauce smooth. Chicken can be reheated separately to maintain crispiness.
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