This meal combines crispy breaded chicken with a rich, savory garlic butter pasta. It is an efficient dinner option that delivers high-flavor results in just thirty minutes.
List of ingredients
- Butter Flavored Olive Oil – enough to fill 1/4 inch of the frying pan for searing.
- 8 chicken breast cutlets – thinly sliced for quick and even cooking.
- 4 ounces Panko Bread Crumbs – provides a light, crunchy texture.
- 1/4 teaspoon pepper – for basic seasoning of the coating.
- 1/2 teaspoon Italian seasoning – adds a blend of dried herbs.
- 1/2 teaspoon salt – enhances all the flavors in the breading.
- 1/4 cup Parmesan cheese, grated – adds a salty, nutty depth to the chicken.
- 1/2 cup mayonnaise – acts as the binder to hold the Panko in place.
- 1/2 lb fettuccine – the base pasta for the dish.
- 1/2 cup butter – creates the rich sauce base.
- 4 cloves garlic, minced – provides a sharp, aromatic flavor.
- 1/4 teaspoon pepper – for seasoning the butter sauce.
- 1/4 cup Parmesan cheese, grated – thickens and flavors the pasta sauce.
step-by-step instructions
- Prepare the breading: In a pie tin or shallow bowl, combine the Panko breadcrumbs, pepper, salt, Italian seasoning, and grated Parmesan cheese. Stir well to ensure the seasonings are evenly distributed throughout the crumbs.
- Coat the chicken: Brush or dip each chicken cutlet in mayonnaise until fully covered. Press the mayonnaise-coated chicken into the Panko mixture, ensuring all sides are thoroughly coated with breadcrumbs.
- Fry the chicken: Pour the butter flavored olive oil into a frying pan and heat over medium heat for 2-3 minutes. Fry the chicken cutlets for 3-4 minutes per side until they are golden brown and cooked through.
- Boil the pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package directions until al dente.
- Prepare the garlic butter: While the pasta cooks, melt butter in a saucepan over low heat. Stir in the minced garlic, pepper, and grated Parmesan cheese, keeping the mixture warm on low heat.
- Combine and serve: Drain the cooked fettuccine and return the noodles to the pot. Pour the warm garlic butter sauce over the pasta and toss well to coat every strand. Serve the pasta immediately alongside the crispy Panko chicken.
Cooking Techniques for Success
Patting Chicken Dry
Before applying the mayonnaise, pat the chicken cutlets dry with paper towels. Removing surface moisture helps the mayonnaise adhere better and prevents the breading from sliding off during frying.
Managing Pan Temperature
Ensure the oil is shimmering but not smoking before adding the chicken. If the oil is too cold, the Panko will absorb too much fat; if it is too hot, the crumbs will burn before the chicken is cooked.
Cooking Pasta Al Dente
Drain your fettuccine one minute before the package suggests. This prevents the noodles from becoming overcooked when they are tossed in the hot garlic butter sauce.
Ensuring an Even Coating
Use a pressing motion when adding the chicken to the Panko mixture. Gently but firmly press the crumbs into the meat to create a solid crust that stays intact during the flipping process.
Ingredient Substitutions
Using Greek Yogurt instead of Mayonnaise
For a tangier profile, replace the mayonnaise with plain Greek yogurt. This provides a similar binding consistency while slightly altering the flavor profile of the crust.
Replacing Panko with Regular Breadcrumbs
If Panko is unavailable, standard dried breadcrumbs can be used. Note that regular crumbs produce a denser, finer crust compared to the airy crunch of Panko.
Alternative Pasta Types
Linguine or spaghetti are excellent substitutes for fettuccine. If you prefer a shorter noodle, penne or bow-tie pasta also work well with the garlic butter sauce.
Swapping Parmesan for Pecorino Romano
Pecorino Romano is a saltier, sharper alternative to Parmesan. When using Pecorino, slightly reduce the added salt in the breading to balance the flavor.
Flavor Variations
Adding Lemon Zest for Brightness
Zest a fresh lemon into the garlic butter sauce just before tossing with the pasta. The acidity cuts through the richness of the butter and brightens the entire dish.
Incorporating Fresh Parsley
Finely chop fresh parsley and stir it into the pasta at the end. This adds a pop of color and a fresh, herbaceous note that complements the garlic.
Creating a Spicy Panko Coating
Add a pinch of cayenne pepper or paprika to the Panko mixture. This introduces a mild heat that contrasts well with the creamy butter sauce on the pasta.
Mushroom Garlic Butter Sauce
Sauté sliced cremini mushrooms in the butter before adding the garlic. The earthy flavor of the mushrooms adds depth and makes the meal feel more substantial.
Serving Suggestions
Adding Sautéed Spinach
Wilting fresh baby spinach into the garlic butter sauce provides a nutritional boost. The greens blend seamlessly with the fettuccine and the chicken.
Pairing with Roasted Broccoli
Serve this meal with a side of oven-roasted broccoli florets. The charred edges of the broccoli complement the crispy texture of the Panko chicken.
Garnish with Fresh Basil
Tear fresh basil leaves over the plated dish for an aromatic finish. Basil pairs naturally with Italian seasoning and Parmesan cheese.
Plating for Presentation
Twirl the fettuccine into a nest in the center of the plate and lean the chicken cutlets against the side. This creates height and a professional look for dinner guests.
Storage and Reheating
Refrigerating the Leftovers
Store the chicken and pasta in separate airtight containers in the refrigerator. This helps prevent the pasta from absorbing too much moisture from the chicken.
Freezing the Breaded Chicken
You can freeze the breaded chicken before frying. Place them on a baking sheet to flash-freeze, then transfer them to a freezer bag for later use.
Reheating in the Oven
To maintain crispiness, reheat the chicken in a 350°F oven for 5-10 minutes. Avoid the microwave, as it will make the Panko coating soft and soggy.
Reviving the Pasta Sauce
When reheating the pasta, add a splash of water or milk to the pan. This emulsifies the butter sauce again, preventing it from becoming oily or dry.
Make-Ahead Advice
Prepping the Panko Mix
Combine the salt, pepper, Italian seasoning, and Parmesan in a jar a few days in advance. Store it in the pantry for a quick assembly process on cooking night.
Breaded Chicken Storage
Bread the chicken cutlets a few hours before you plan to cook them. Keep them chilled in the refrigerator to allow the coating to set firmly on the meat.
Garlic Butter Base Prep
Mince the garlic and grate the Parmesan ahead of time. Keep them in small containers so you can quickly toss them into the melted butter.
Troubleshooting Common Issues
Preventing Breadcrumbs from Burning
If the Panko browns too quickly, lower the heat to medium-low. Panko has a higher surface area than regular crumbs, making it more susceptible to rapid browning.
Fixing a Broken Butter Sauce
If the butter separates from the cheese, stir in a tablespoon of the starchy pasta cooking water. This helps the fats and solids emulsify into a smooth sauce.
Avoiding Overcooked Chicken
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Because cutlets are thin, they can overcook in just a minute or two.
Stopping Pasta from Sticking
Toss the pasta in the sauce immediately after draining. If the noodles sit too long without sauce, the starches will cause them to clump together.
Frequently Asked Questions
Can I air fry the chicken?
Yes, air frying is a great alternative. Cook the breaded cutlets at 375°F for about 8-12 minutes, flipping halfway through, until golden and crisp.
What is the best oil for frying?
While butter-flavored olive oil is used here for taste, any neutral oil with a high smoke point works. Avocado oil or canola oil are stable options for pan-frying.
How do I keep the chicken moist?
Do not overcook the cutlets and ensure they are of uniform thickness. Pounding them to an even thickness ensures they cook quickly without drying out the edges.
Can I use a different cheese?
You can use Asiago or Gruyere for a more complex flavor. Ensure the cheese is finely grated so it melts smoothly into the garlic butter sauce.
Print
Panko Chicken with Garlic Butter Fettuccine
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Crispy panko-crusted chicken breast cutlets paired with a rich and savory garlic butter fettuccine pasta.
Ingredients
- Butter Flavored Olive Oil (enough to fill 1/4 inch in your frying pan)
- 8 chicken breast cutlets
- 4 ounces Panko Bread Crumbs
- 1/4 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 cup Parmesan cheese (grated)
- 1/2 cup mayonnaise
- 1/2 lb fettuccine
- 1/2 cup butter
- 4 cloves garlic (minced)
- 1/4 teaspoon pepper
- 1/4 cup Parmesan cheese (grated)
Instructions
- Step: Combine the Panko breadcrumbs, pepper, salt, Italian seasoning and Parmesan cheese in a pie tin.
- Step: Coat chicken cutlets with mayonnaise and then coat with the Panko mixture.
- Step: Add Butter Flavored Olive Oil to your frying pan and let is heat up for 2-3 minutes over medium heat.
- Step: Cook the chicken for 3-4 minutes on each side until cooked through.
- Step: Bring a pot of water to a boil and then add your fettuccine noodles to the boiling water.
- Step: In a sauce pan melt your butter over a low heat.
- Step: Add the garlic, pepper and Parmesan cheese once the butter has melted and keep warm over low heat until pasta has cooked according to box’s direction.
- Step: Once pasta has cooked, drain and return to the pan.
- Step: Pour the butter garlic sauce on top and toss to coat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet and portion of pasta
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 185 mg