Alfredo Chicken Parm Pasta

• ½ pound - pasta
• 1 cup - all-purpose flour
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• ½ teaspoon - garlic powder
• 2  - eggs
• 1 cup - breadcrumbs
• 2  - chicken breasts
• 1 cup - canola oil
• 3 tablespoon - butter
• 1 tablespoon - olive oil
• 3 cloves - garlic
• 1 ½ cup - heavy cream
• 1 cup - Parmesan cheese
• ½ teaspoon - salt
• ¼ teaspoon - black pepper
• ½ teaspoon - garlic powder
• ½ cup - mozzarella cheese

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2. Set up dredging stations: one plate with flour, salt, pepper, and garlic powder; one bowl with scrambled eggs; and one plate with breadcrumbs.
3. Dredge each chicken breast in flour, then egg, then breadcrumbs.
4. Heat canola oil in a pan over medium heat. Fry chicken until golden and crispy on both sides. Remove and set aside.
5. In a separate pan, melt butter and olive oil. Add minced garlic and sauté until fragrant.
6. Pour in heavy cream and bring to a simmer. Season with salt, pepper, and garlic powder.
7. Stir in Parmesan cheese until melted and sauce is smooth.
8. Add a spoonful of Alfredo sauce to each piece of chicken and top with mozzarella. Broil until cheese is melted and bubbly.
9. Add cooked pasta to the remaining Alfredo sauce with a splash of pasta water. Toss until creamy.
10. Serve pasta topped with crispy Alfredo chicken and more Parmesan if desired.