Ingredients
Chicken
- 1.5 lbs. boneless, skinless chicken breast (~4 breasts)
- ½ cup all-purpose flour, divided
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup Italian panko bread crumbs
- 2 oz. grated parmesan cheese (~⅓ cup)
- 3 large eggs
- 3 tablespoons olive oil
Pasta Bake
- 16 oz. penne pasta
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 6 garlic cloves, minced
- 2 cups 2% milk
- 2 cups heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 5 oz. grated parmesan cheese (~1.25 cups)
- 4 oz. shredded mozzarella cheese (~1 cup)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350℉ (175℃) and spray a 9×13-inch casserole dish with cooking spray. Set aside.
- Pound the Chicken: Place the chicken breasts on a cutting board and slice them in half lengthwise. Using a meat tenderizer, pound each piece until about ¼ inch thick and evenly flattened. Set aside.
- Prepare Breadings: Place ¼ cup of flour on one plate. On a separate plate, combine the remaining ¼ cup flour, panko bread crumbs, grated Parmesan, salt, and pepper; mix with a fork.
- Whisk Eggs: Crack 3 eggs into a bowl or plate with sides and whisk until well combined. Set aside.
- Bread the Chicken: Dredge each chicken piece first in the plain flour, then dip into the egg mixture ensuring all sides are coated, then firmly press into the panko breading mixture. Lay coated chicken on a cutting board; repeat with all pieces.
- Cook Chicken: Heat olive oil in a large cast iron skillet over medium heat. Add 3–4 chicken breasts, cooking each side about 3 minutes on first side, 2-3 minutes on the second, until internal temperature reaches 165ºF (74℃). Repeat until all chicken is cooked. Slice into ½-inch pieces and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook penne pasta for 9 minutes or about 1 minute less than al dente. Drain and return pasta to the pot.
- Make Alfredo Sauce: In a large pan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add minced garlic and cook for 1-2 minutes until fragrant. Add remaining 2 tablespoons butter; when melted, whisk in flour to create a roux and cook for 1 minute. Gradually whisk in milk and heavy cream, allowing sauce to thicken slightly. Reduce heat to low and add salt, pepper, nutmeg, and Parmesan cheese, stirring until cheese melts and sauce is smooth.
- Combine Pasta, Chicken, and Sauce: Pour Alfredo sauce and sliced chicken into the pot with pasta; stir to coat everything evenly.
- Assemble and Bake: Transfer the creamy chicken pasta mixture to the prepared casserole dish. Top with shredded mozzarella cheese. Bake in preheated oven for 20 minutes until cheese is melted and bubbling.
- Cool and Serve: Remove from oven and let cool for 10 minutes before serving to set flavors and avoid burns.
Notes
- Pounding the chicken to an even thickness ensures even cooking and a tender bite.
- Cooking pasta slightly under al dente helps it finish cooking perfectly in the oven without becoming mushy.
- You can substitute 2% milk with whole milk for a richer sauce or reduce cream for a lighter version.
- Use fresh minced garlic for the best flavor in the Alfredo sauce.
- Let the bake rest briefly after coming out of the oven to allow it to set and make serving easier.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- The dish can be prepared ahead and refrigerated before baking; simply increase baking time slightly if baking straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
