Prep Time 25m
Cook Time 30m
Ready Time 60m
Yield 4 servings

  • 3 to 4 boneless, skinless chicken breasts (about 1 1/2 lb.)
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon paprika
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain dry bread crumbs
  • 2 to 3 tablespoons Crisco® Pure Vegetable Oil
  • 8 ounces fettuccine
  • 1/2 cup butter
  • 1/2 cup grated Parmesan cheese, plus additional for garnish
  • 2/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Preparation Directions
  • Step 1Heat oven to 425ºF. Beat egg in a shallow dish until frothy. Beat in milk. Combine flour, paprika, basil, salt and pepper in another shallow dish. Place bread crumbs in another shallow dish. Coat chicken breasts with flour mixture. Dip in egg mixture. Roll in crumb mixture.
  • Step 2Pour oil into a shallow, rimmed baking sheet. Place pan in oven for 3 to 4 minutes or until oil is hot. Place chicken breasts in single layer on baking sheet. Bake 10 minutes. Turn chicken over. Sprinkle with any remaining crumb mixture. Bake 5 minutes more or until internal temperature reaches 165°F. Let stand, loosely covered in foil, while preparing pasta.
  • Step 3Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/4 cup cooking water before draining pasta.
  • Step 4Melt butter in a large saucepot or Dutch oven over low heat. Add 1/2 cup cheese, reserved cooking water, cream, salt and pepper. Stir until cheese melts. Add cooked pasta and toss to coat. Serve with chicken. Sprinkle with additional cheese.
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