Heat 3–4 tablespoons of olive oil in a large skillet over medium heat.
Add the breaded chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer to a plate and keep warm.
3. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
4. Make the Creamy Sauce
In the same skillet used for the chicken (wipe out excess oil if necessary), melt the butter over medium heat.
Add the garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning, whisking until smooth.
Season with salt and pepper to taste.
Add the cooked pasta to the sauce, tossing to coat. Use the reserved pasta water to loosen the sauce if needed.
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5. Serve
Plate the creamy pasta and top each serving with a crispy chicken breast.
Garnish with chopped parsley and extra Parmesan cheese, if desired.
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Orange fluff
Such an awesome recipe! My niece swoops in for these treats as soon as they hit the table. They never fail to impress!
Semolina balls
