Ingredients

• 4 chicken breasts, pounded thin
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1.5 cup panko breadcrumbs, mixed with seasonings
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 3 tablespoon olive oil
• 12 ounce tagliatelle pasta
• 4 garlic, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 0.5 cup Parmigiano-Reggiano cheese, grated
• 2 tablespoon unsalted butter
• 0.5 teaspoon salt for pasta
• 1 cup fresh basil, chopped
• 1 lemon zest, zested

Steps

1. Preheat oven to 400°F (200°C).
2. Place chicken breasts on a cutting board. Cover with plastic wrap and use a meat mallet or rolling pin to pound each breast to an even 0.5-inch thickness.
3. Set up three shallow bowls for breading: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with kosher salt, black pepper, garlic powder, and dried oregano.
4. Working with one chicken breast at a time, coat completely in flour, shaking off excess, then dip into beaten egg, then dredge in panko mixture, pressing gently so coating adheres. Place on a clean plate.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Working in two batches to avoid overcrowding, sear the breaded chicken for 2 minutes per side until light golden (it will finish cooking in the oven). Transfer to a 9x13 baking pan.
7. Drizzle remaining 1 tablespoon olive oil over the chicken in the pan. Bake for 12 to 15 minutes until an instant-read thermometer inserted into the thickest part of a breast reads 165°F (74°C).
8. While the chicken bakes, bring a large pot of salted water to a boil. Add tagliatelle and cook according to package directions until al dente, then drain in a colander.
9. In the same pot used for pasta (no need to rinse), melt 2 tablespoons butter over medium heat.
10. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
11. Pour in white wine and simmer for 3 minutes to reduce slightly and burn off alcohol.
12. Add heavy cream and bring to a gentle simmer, stirring occasionally, for 2 minutes.
13. Stir in grated Parmigiano-Reggiano cheese, lemon zest, and about three-quarters of the fresh basil until cheese is melted and sauce is smooth.
14. Add the drained pasta to the cream sauce and toss gently until evenly coated.
15. Divide pasta among four plates or shallow bowls. Top each with one baked chicken breast.
16. Garnish with remaining fresh basil and a light dusting of additional Parmigiano-Reggiano if desired. Serve immediately.