Parmesan Chicken Fettuccine Alfredo

How do people get their pastas to look so artfully arranged? Whenever I serve pasta, it is a crazy pile on the plate and that is that.  And fettuccine is particularly tricky for me, it always seems to clump together.  Even though this isn't the most beautiful of dishes, I can tell you that it tastes fantastic.  C and Miss F approved.  I love using Panko in breadings, it provides such an ample crunch over regular breadcrumbs.  Thanks to Love, Pomegranate House for the amazing recipe.

Parmesan Chicken Fettuccine Alfredo

12 ounces Fettuccine Pasta
2 tablespoons butter,
1 clove garlic, minced
1 ½ cups cream
1 ¼ cups grated parmesan cheese, divided
1 egg
2 large boneless skinless chicken breasts
¼ cup Panko bread crumbs
½ teaspoon garlic powder
½ teaspoon oregano
2 tablespoons canola oil

Prepare the pasta per package instructions. While pasta is cooking, melt the butter in a medium sauce pan. Add the garlic and sauté until fragrant, about 30 seconds. Add cream and bring to a low simmer. Add 1 cup parmesan cheese and stir until melted into the sauce. Add cooked pasta to the Alfredo sauce and toss until pasta is coated.

While pasta and sauce are cooking, whisk the egg in a shallow bowl. Set aside. In a second shallow bowl, mix Panko, ¼ cup parmesan cheese, garlic powder, and oregano. Dip each chicken breast into the egg and then the Panko mixture. In a large skillet, heat the oil over medium heat. Pan-fry chicken until cooked through, about 4 minutes per side. Slice the chicken and serve overtop of the pasta.

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