Pizza Style Chicken Parmesan with Creamy Scampi Pasta
Pizza Style Chicken Parmesan with Creamy Scampi Pasta
Ingredients
For the Pizza Style Chicken Parmesan
- 4 chicken breasts, thinly sliced
- 2 eggs, whisked
- 1 tablespoon Grandma Eloise's Garlic Galore Seasoning, or to taste
- 1 cup all-purpose flour, seasoned
- 1 1/2 cups Panko breadcrumbs
- 2 cups vegetable oil, for shallow frying, or as needed
- 1 1/2 cups Mama's Spicy Marinara sauce
- 2 cups Tillamook Whole Milk Shredded Mozzarella Cheese
For the Creamy Scampi Pasta
- 4 cups chicken broth
- 1 pound linguine noodles
- 2 tablespoons garlic butter
- 2 shallots, chopped
- 1/2 cup white wine
- 1 tablespoon lemon juice
- 3 cups heavy cream
- 1 teaspoon garlic and herb seasoning, or to taste
- 1/2 cup shredded Asiago cheese
For Serving
- 4 servings Caesar salad
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a breading station by whisking 2 eggs in a shallow plate. In a plastic bag, add 1 cup of seasoned all-purpose flour. In another shallow plate, add 1 1/2 cups of Panko breadcrumbs.
⏱️ 5 min•🌡️ 400
- 2
Season both sides of the 4 thinly sliced chicken breasts generously with Grandma Eloise's Garlic Galore Seasoning. Place one seasoned chicken breast into the bag with seasoned flour and shake to coat completely. Dip the floured chicken into the whisked egg, ensuring it's fully coated.
⏱️ 5 min
- 3
Using a "dry hand" (to avoid clumping), transfer the egg-washed chicken into the Panko breadcrumbs and press firmly to ensure a full, even coating. Repeat this breading process for all remaining chicken pieces.
⏱️ 10 min
- 4
Heat 2 cups of vegetable oil (or enough for shallow frying) in a large frying pan over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil. Shallow fry for about 3 minutes on each side, or until golden brown and cooked through. Remove the fried chicken from the pan and place it on a foil-lined baking sheet with a paper towel to absorb excess oil.
⏱️ 15 min
- 5
Spoon 1 1/2 cups of Mama's Spicy Marinara sauce evenly over each fried chicken cutlet. Sprinkle a generous amount of 2 cups of Tillamook Whole Milk Shredded Mozzarella Cheese over the marinara sauce. Bake in the preheated oven at 400°F (200°C) for about 20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400
- 6
While the chicken bakes, bring a large pot of water to a boil. Add 4 cups of chicken broth to the boiling water. Add 1 pound of linguine noodles to the boiling broth and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 15 min
- 7
In a separate large pan, melt 2 tablespoons of garlic butter over medium heat. Add 2 chopped shallots and cook for about 3 minutes until softened and fragrant. Pour in 1/2 cup of white wine, followed by 1 tablespoon of lemon juice. Bring to a simmer.
⏱️ 5 min
- 8
Add 3 cups of heavy cream to the pan. Season the sauce to taste with 1 teaspoon of garlic and herb seasoning. Stir the sauce until it thickens slightly. Grate 1/2 cup of shredded Asiago cheese into the sauce and stir until melted and incorporated. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 10 min
- 9
Add the al dente cooked linguine noodles directly into the scampi sauce. Toss the pasta thoroughly to coat all the noodles evenly with the creamy sauce.
⏱️ 5 min
- 10
To plate, place one chicken parmesan cutlet on a plate. Neatly pile a portion of the creamy scampi pasta on top of the chicken parmesan. Garnish with a sprinkle of chopped fresh basil. Serve immediately alongside a Caesar salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pizza Style Chicken Parmesan with Creamy Scampi Pasta
For the Pizza Style Chicken Parmesan
- 4 chicken breasts, thinly sliced
- 2 eggs, whisked
- 1 tablespoon Grandma Eloise's Garlic Galore Seasoning, or to taste
- 1 cup all-purpose flour, seasoned
- 1 1/2 cups Panko breadcrumbs
- 2 cups vegetable oil, for shallow frying, or as needed
- 1 1/2 cups Mama's Spicy Marinara sauce
- 2 cups Tillamook Whole Milk Shredded Mozzarella Cheese
For the Creamy Scampi Pasta
- 4 cups chicken broth
- 1 pound linguine noodles
- 2 tablespoons garlic butter
- 2 shallots, chopped
- 1/2 cup white wine
- 1 tablespoon lemon juice
- 3 cups heavy cream
- 1 teaspoon garlic and herb seasoning, or to taste
- 1/2 cup shredded Asiago cheese
For Serving
- 4 servings Caesar salad
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a breading station by whisking 2 eggs in a shallow plate. In a plastic bag, add 1 cup of seasoned all-purpose flour. In another shallow plate, add 1 1/2 cups of Panko breadcrumbs.
⏱️ 5 min•🌡️ 400 - 2
Season both sides of the 4 thinly sliced chicken breasts generously with Grandma Eloise's Garlic Galore Seasoning. Place one seasoned chicken breast into the bag with seasoned flour and shake to coat completely. Dip the floured chicken into the whisked egg, ensuring it's fully coated.
⏱️ 5 min - 3
Using a "dry hand" (to avoid clumping), transfer the egg-washed chicken into the Panko breadcrumbs and press firmly to ensure a full, even coating. Repeat this breading process for all remaining chicken pieces.
⏱️ 10 min - 4
Heat 2 cups of vegetable oil (or enough for shallow frying) in a large frying pan over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil. Shallow fry for about 3 minutes on each side, or until golden brown and cooked through. Remove the fried chicken from the pan and place it on a foil-lined baking sheet with a paper towel to absorb excess oil.
⏱️ 15 min - 5
Spoon 1 1/2 cups of Mama's Spicy Marinara sauce evenly over each fried chicken cutlet. Sprinkle a generous amount of 2 cups of Tillamook Whole Milk Shredded Mozzarella Cheese over the marinara sauce. Bake in the preheated oven at 400°F (200°C) for about 20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly. For a golden-brown top, broil for an additional 2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 400 - 6
While the chicken bakes, bring a large pot of water to a boil. Add 4 cups of chicken broth to the boiling water. Add 1 pound of linguine noodles to the boiling broth and cook until al dente according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 15 min - 7
In a separate large pan, melt 2 tablespoons of garlic butter over medium heat. Add 2 chopped shallots and cook for about 3 minutes until softened and fragrant. Pour in 1/2 cup of white wine, followed by 1 tablespoon of lemon juice. Bring to a simmer.
⏱️ 5 min - 8
Add 3 cups of heavy cream to the pan. Season the sauce to taste with 1 teaspoon of garlic and herb seasoning. Stir the sauce until it thickens slightly. Grate 1/2 cup of shredded Asiago cheese into the sauce and stir until melted and incorporated. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 10 min - 9
Add the al dente cooked linguine noodles directly into the scampi sauce. Toss the pasta thoroughly to coat all the noodles evenly with the creamy sauce.
⏱️ 5 min - 10
To plate, place one chicken parmesan cutlet on a plate. Neatly pile a portion of the creamy scampi pasta on top of the chicken parmesan. Garnish with a sprinkle of chopped fresh basil. Serve immediately alongside a Caesar salad.
⏱️ 5 min