A delightful twist on a classic favorite, this recipe combines crispy Parmesan-crusted chicken with a rich and creamy basil-infused sauce, served over tender pasta and fresh vegetables.
Cook the pasta according to the package instructions until al dente, then drain and set aside.
Add a pinch of salt to the boiling water for extra flavor.
Season the chicken breasts with salt and pepper.
Pat the chicken dry with a paper towel before seasoning for better adherence.
Set up a breading station with one bowl of beaten eggs and another with a mixture of breadcrumbs and Parmesan cheese.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Dip each chicken breast into the egg, then coat with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure an even coating.
Heat butter in a frying pan over medium heat and cook the chicken until golden and cooked through, about 4-5 minutes per side.
Avoid overcrowding the pan to maintain the heat and achieve a crispy crust.
In a saucepan, melt butter and sauté garlic until fragrant. Add heavy cream and Parmesan cheese, stirring until smooth. Stir in fresh basil and remove from heat.
Simmer the sauce gently to avoid curdling the cream.
Steam the broccoli and sauté the mushrooms until tender.
Season the vegetables lightly with salt and pepper for added flavor.
Serve the pasta topped with the cooked chicken, sauce, and vegetables. Garnish with additional Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best temperature and texture.
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