Name: Breaded Herb Chicken with Garlicky Pappardelle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 egg, beaten; ¾ cup DeLallo Italian Seasoned Breadcrumbs; ¼ cup all-purpose flour; 3 boneless, skinless chicken breasts; 4 tablespoons DeLallo Extra Virgin Olive Oil; 4 tablespoons butter; 1 tablespoon fresh, chopped Italian parsley; ¼ cup shaved Parmigiano-Reggiano; 2 garlic cloves, smashed; DeLallo Sea Salt Grinder; Freshly ground black pepper; 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta

👨‍🍳 Instructions

✨ Meez Magic · 5 steps → 17 actions

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Immersive step-by-step Cook Mode with timers.

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Place beaten egg in a shallow dish

Prepare another dish with breadcrumbs, and another with flour

Tenderize each chicken breast with a rolling pin or tenderizing hammer

Dredge chicken in flour, then egg, then breadcrumbs

Set aside dredged chicken on a clean dish

Heat oil in a large saucepan over medium heat

Arrange chicken in oil and cook for about 3-4 minutes per side, or until both sides are golden brown

Transfer chicken to a cutting board and slice into 1/2-inch strips

Bring a large pot of salted water to a boil for pasta

Cook pasta according to package directions, or until al dente

Drain pasta, reserving 1/2 cup pasta water for finishing sauce

Add butter, garlic and parsley to the saucepan and heat together for about 5 minutes on medium-low heat

Return chicken to the pan

Toss chicken with hot pasta in the saucepan

Season with salt and pepper to taste

Add reserved pasta water if necessary to loosen sauce

Serve sprinkled with shaved Parmigiano

🎉

You're all done!

Enjoy your breaded herb chicken with garlicky pappardelle — and don't forget to share.

From Cook Mode

Tips as you cook

Gather Breading IngredientsMise en place makes cooking easier
Prep Egg DishUse a wide shallow dish for dredging
Prep Breadcrumbs & FlourKeep dishes separate for clean dredging
Watch out · Tenderize ChickenCover with plastic wrap to avoid splatter
Dredge ChickenShake off excess flour before egg
Watch out · Set Aside ChickenAvoid overlapping to keep coating intact
Heat OilOil should shimmer before adding chicken
Watch out · Fry ChickenDon't move chicken too soon for a crisp crust

Swaps, storing and making ahead

Good to know

Swaps

No pappardelle? Any long, wide egg noodle or fettuccine will cook up similarly in this dish.
No Parmigiano-Reggiano? Shaved or grated Pecorino Romano works in its place.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days; reheat in a skillet with a splash of water until steaming hot. The breading will soften.