# Breaded Herb Chicken with Garlicky Pappardelle

Breaded Herb Chicken with Garlicky Pappardelle takes 40 min (15 min prep, 25 min cooking) and serves 4.

Recipe by delallo.com · original: https://www.delallo.com/recipe/breaded-herb-chicken-with-garlicky-pappardelle/  
Cuisine: Italian · Dish: Pasta, Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/breaded-herb-chicken-with-garlicky-pappardelle-recipe (with step-by-step Cook Mode)

Our beloved Italian Egg Pasta shines bright in this chicken and pasta dish. Tender, juicy chicken breasts are breaded and pan-fried to a golden crisp, then tossed with garlic, parsley and pappardelle for a well-rounded meal the whole family can appreciate.

## Ingredients (serves 4)

- 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

## Steps

1. Place beaten egg in a shallow dish
2. Prepare another dish with breadcrumbs, and another with flour
3. Tenderize each chicken breast with a rolling pin or tenderizing hammer
4. Dredge chicken in flour, then egg, then breadcrumbs
5. Set aside dredged chicken on a clean dish
6. Heat oil in a large saucepan over medium heat
7. Arrange chicken in oil and cook for about 3-4 minutes per side, or until both sides are golden brown
8. Transfer chicken to a cutting board and slice into 1/2-inch strips
9. Bring a large pot of salted water to a boil for pasta
10. Cook pasta according to package directions, or until al dente
11. Drain pasta, reserving 1/2 cup pasta water for finishing sauce
12. Add butter, garlic and parsley to the saucepan and heat together for about 5 minutes on medium-low heat
13. Return chicken to the pan
14. Toss chicken with hot pasta in the saucepan
15. Season with salt and pepper to taste
16. Add reserved pasta water if necessary to loosen sauce
17. Serve sprinkled with shaved Parmigiano

## 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.

### Making it ahead

Bread the chicken and keep it covered in the fridge for a few hours before frying so dinner comes together faster.

## Nutrition (per serving, 4, as published by delallo.com)

- Calories: 387 calories
- Protein: 12.6 g
- Carbohydrates: 18.1 g
- Sugar: .8
- Fat: 31.8 g
- Sodium: 749 mg