Chicken Parmesan Alfredo Gnocchi

• ½ pound - gnocchi or pasta of choice
• 2  - chicken breasts
• 1 cup - all-purpose flour
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• ½ teaspoon - garlic powder
• 2  - eggs
• 1 cup - plain breadcrumbs
• 1 cup - canola oil
• 3 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• 3 cloves - garlic
• 1 ½ cup - heavy cream
• 1 cup - Parmesan cheese
• ½ cup - mozzarella cheese
• ⅛  - Reserved pasta water

Instructions

1. Cook gnocchi (or pasta) in salted boiling water until al dente. Reserve some pasta water, then drain and set aside.
2. Prepare a breading station with flour, salt, pepper, and garlic powder in one bowl, scrambled eggs in another, and breadcrumbs in a third.
3. Dredge chicken in flour, then egg, then breadcrumbs, pressing to coat evenly.
4. Heat canola oil in a skillet over medium-high heat. Fry chicken until golden and crispy on both sides and cooked through. Remove and set aside.
5. In a separate skillet, melt butter with olive oil. Add minced garlic and sauté until fragrant.
6. Add heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan until fully melted and sauce thickens.
7. Spoon Alfredo sauce over the fried chicken and top with mozzarella. Broil until the cheese is melted and bubbly.
8. Toss cooked gnocchi in the remaining Alfredo sauce with a splash of pasta water to loosen if needed.
9. Plate the creamy gnocchi and top with cheesy chicken. Garnish with more Parmesan and serve immediately.