Alfredo Chicken Parmesan Pasta

• ½ lb - pasta
• 2  - chicken breasts
• 1 cup - all-purpose flour
• 1 tsp - salt
• 1 tsp - black pepper
• 1 tsp - garlic powder
• 2  - eggs
• 1 cup - breadcrumbs
• 2 cups - canola oil
• 4 tablespoons - unsalted butter
• 2 tablespoons - olive oil
• 5 cloves - garlic
• 1 ½ cups - heavy cream
• ½ tsp - onion powder
• ½ tsp - dried parsley
• 1 cup - grated Parmesan cheese
• 1 cup - shredded mozzarella cheese
• ¼ cup - reserved pasta water

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
2. Set up a breading station with flour (seasoned with salt, pepper, and garlic powder), beaten eggs, and breadcrumbs in separate bowls.
3. Dredge each chicken breast in flour, then dip in egg, then coat with breadcrumbs.
4. Heat canola oil in a skillet over medium-high heat. Fry the chicken until golden brown and crispy on both sides. Set aside.
5. In a separate pan, melt butter with olive oil over medium heat. Add minced garlic and sauté until fragrant.
6. Lower the heat and add heavy cream. Stir in remaining garlic powder, onion powder, salt, pepper, and parsley.
7. Simmer for 3–5 minutes, then add 1 cup Parmesan cheese and stir until creamy.
8. Add a spoonful of Alfredo sauce on top of each piece of fried chicken and sprinkle with mozzarella cheese. Broil until cheese is melted.
9. Toss cooked pasta in the remaining Alfredo sauce with a splash of pasta water and extra Parmesan.
10. Serve the cheesy chicken over the creamy pasta and enjoy!