Cheddar Parmesan Garlic Butter Chicken (Print Version)

# Ingredients:

→ For the Chicken and Breading

01 - 4 boneless, skinless chicken breasts (approximately 170g each)
02 - 240g freshly grated sharp cheddar cheese
03 - 180g finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
04 - 100g panko breadcrumbs
05 - 2 large eggs, beaten
06 - 120g all-purpose flour
07 - 1 teaspoon garlic powder
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon smoked paprika
10 - Sea salt, to taste
11 - Freshly ground black pepper, to taste
12 - 30ml olive oil

→ For the Pasta and Sauce

13 - 340g penne pasta (or rigatoni, fusilli)
14 - 60g unsalted butter
15 - 4 cloves fresh garlic, minced
16 - 240ml heavy cream
17 - 120ml reserved pasta water
18 - 60g grated Parmesan cheese
19 - 15g fresh parsley, chopped
20 - 1g red pepper flakes (optional)

# Instructions:

01 - Arrange three shallow dishes. Place all-purpose flour in the first. Whisk eggs until frothy in the second. In the third, combine 240 grams of sharp cheddar, 180 grams of finely grated Parmesan, 100 grams of panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon smoked paprika, mixing thoroughly.
02 - Season chicken breasts generously with sea salt and freshly ground black pepper. Gently pound each to a uniform 2 cm thickness using a meat mallet, ensuring even cooking.
03 - Dredge each chicken breast in flour, removing excess. Dip into beaten eggs, allowing excess to drip off. Finally, firmly press into the cheese-breadcrumb mixture, ensuring complete coverage. Allow the coated chicken to rest for 5 minutes.
04 - Heat 30ml of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Transfer the skillet to a preheated 190°C oven for 15-18 minutes, or until an internal temperature of 74°C is reached. Rest the chicken for 5 minutes before slicing.
05 - While the chicken bakes, cook 340 grams of penne pasta in generously salted boiling water for 1-2 minutes less than the package instructions. Reserve 240ml of pasta water before draining.
06 - In the same skillet (without cleaning), melt 60 grams of unsalted butter over medium heat. Add 4 minced fresh garlic cloves and sauté for 60 seconds until fragrant but not browned. Pour in 240ml of heavy cream and simmer for 2-3 minutes until slightly thickened.
07 - Add the drained pasta to the cream sauce along with 60ml of reserved pasta water. Toss gently, adding more pasta water as needed to achieve a smooth consistency. Remove from heat, stir in 60 grams of grated Parmesan cheese, and season with salt and pepper to taste. Garnish with fresh parsley and red pepper flakes (if using).

# Notes:

01 - Always use a meat thermometer; remove chicken from the oven at 71°C (160°F) as residual heat will bring it to the perfect 74°C (165°F), ensuring juicy results. Resting the breaded chicken for 5-10 minutes before cooking helps the coating adhere better.
02 - To prevent curdling, always remove the cream sauce from heat before stirring in the Parmesan cheese. Add reserved pasta water gradually to achieve your desired consistency.
03 - Pair with a crisp Caesar salad, honey-glazed roasted vegetables, or garlic bread. A medium-bodied Chardonnay or Pinot Grigio complements the creamy flavors. For customizable heat, provide extra red pepper flakes on the side.
04 - For healthier alternatives, replace heavy cream with a 1:1 mixture of Greek yogurt and low-sodium chicken broth. Use whole wheat pasta for increased fiber. Boost nutrition by adding sautéed spinach or sun-dried tomatoes.
05 - For a dairy-free adaptation, substitute cheeses with nutritional yeast and dairy-free alternatives. Use full-fat coconut cream as the base for the sauce.
06 - Store leftovers in an airtight container in the refrigerator for up to 4 days (store chicken and pasta separately if possible for best texture). To reheat pasta, add 2-3 tablespoons of milk or cream and warm on medium-low heat. Reheat chicken in a 175°C (350°F) oven, covered with foil, to prevent drying.
07 - To prepare ahead, bread the chicken up to 24 hours in advance and refrigerate on a wire rack; the coating will adhere even better overnight.

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