Ingredients and Weight:
- Penne pasta: 1 pound (4 cups)
- Boneless, skinless chicken breasts: 1 pound (2-3 breasts)
- Parmesan cheese, grated: 1 cup, divided
- Breadcrumbs: 1/2 cup
- Flour: 1/4 cup
- Egg: 1, beaten
- Milk: 1/4 cup
- Olive oil: 1/4 cup
- Garlic, minced: 2 cloves
- Butter: 1/4 cup
- Heavy cream: 1/2 cup
- Fresh parsley, chopped: 1/4 cup
- Salt and pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- To make the Parmesan crusted chicken:
- Combine 1/2 cup Parmesan cheese, breadcrumbs, flour, salt, and pepper in a shallow dish.
- Dip the chicken breasts in the milk and then in the Parmesan mixture, coating evenly.
- Heat olive oil in a large skillet over medium heat and sear the chicken breasts for 3-4 minutes per side, or until golden brown.
- Transfer the chicken breasts to a baking sheet and bake for 15-20 minutes, or until cooked through.
- While the chicken is baking, cook the penne pasta according to package instructions.
- In the same skillet, melt the butter and add the garlic. Cook for 1 minute, then whisk in the heavy cream.
- Bring the sauce to a simmer and add the remaining 1/2 cup Parmesan cheese. Stir to combine.
- Drain the pasta and add it to the sauce. Toss to coat.
- Top with grilled chicken, fresh parsley, and additional Parmesan cheese, if desired.
Nutritional Information (per serving):
- Calories: 550
- Fat: 25 grams
- Protein: 40 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Creamy and indulgent
- Tangy and flavorful with a pronounced Parmesan taste
- Satisfying and visually appealing
User Comments:
- "The Parmesan crusted chicken was so tender and juicy, and the penne was cooked to perfection."
- "The sauce was rich and flavorful, without being too heavy."
- "This dish is comfort food at its finest!"
- "I loved the combination of textures and flavors."
- "This is a dish I will definitely make again and again."
Special Precautions and Tips:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- For a crispy Parmesan crust, be sure to press the chicken firmly into the Parmesan mixture.
