@emmanuelduverneau’s Alfredo Fusili Bake with Crispy Chicken
1 and 1/2 (15 oz) Jars Rao’s Alfredo Sauce
1 (15 Oz) package of Rao’s Fusilli pasta, cooked until al dente
- 1 Cup Mozzarella cheese
- Parsley, for garnish
- 1 Cup breadcrumbs
- 1 Cup grated Parmesan
- 2 Tbsp butter
- 1 Garlic clove, minced
- 1/2 Tsp black pepper
- Salt to taste
- 2 thin Chicken breasts, seasoned with salt and pepper
- 2 Eggs
- 1/3 Cup flour
- 2 Cups Panko bread crumbs
- 1/4 Cup parmigiano reggiano
- Frying oil
Pan Fried Chicken:
Preparing the Breadcrumb Mixture
In a pan over medium heat melt butter, add breadcrumbs and toast until golden brown. Add garlic, pepper, salt, and Parmesan cheese. Mix until fully incorporated and remove from heat.
Preparing the Chicken
In 3 separate bowls add flour, beaten eggs, and panko breadcrumbs mixed with parmigiano reggiano. Dip each chicken breast in first the flour, then the eggs, and last the breadcrumb mixture (coating all sides). In a pan heat frying oil to 350°F and fry chicken breasts 3-4 minutes on each side until internal temperate reaches 165°F. Set aside.
Preheat oven to 350°F. In a large baking dish add cooked pasta and Alfredo sauce.. Stir together and top with mozzarella cheese and breadcrumb mixture. Bake for 20 minutes. Serve with pan fried chicken and top with parsley. Enjoy!