All recipesPasta ClubGarlic butter chicken pasta30 min 4 portionsSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for42 chicken breasts, butterflied and sliced lengthways into four pieces300g dried pasta40g butter, softened1 tsp garlic purée1 tsp dried parsley1 tsp garlic granules20g plain flour1 egg, beaten50g panko breadcrumbs75ml double cream30g Parmesan, gratedMethod1Mix the Panko breadcrumbs with a pinch of salt and pepper, the garlic powder, the paprika, and the parsley2Coat each piece of chicken in the flour, dip it into the beaten egg then coat them evenly with the seasoned Panko breadcrumbs3Cook the chicken in an air fryer (or oven) at 180°C for 20 minutes, turning halfway. Once cooked, slice into strips4Meanwhile, cook the pasta in salted water until al dente, reserving around 100ml of pasta water before draining for later5In a pan, melt the butter and garlic puree, stir in the reserved pasta water, double cream, and Parmesan, then season with a pinch of salt and pepper6Toss the cooked pasta in the sauce until well coated, then serve with the sliced chicken on top, some extra parmesan if you like and enjoy!#Chicken#Under 30 minsComments Sign in to leave a comment.Be the first to leave a note.
