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Mozzarella Chicken with Fettuccine

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Panko crusted Mozzarella Chicken on a bed of fettuccine noodles.

Persnickety Plates: Mozzarella Chicken with Fettucine
I cooked! And it was good! It’s been tricky to find anything to eat because the thought of most food repulsed me (see why here). That makes it hard to maintain a food blog. But, I think I’m getting glimpses of the legendary second trimester that everyone has been telling me about. Lately I’ve been able to eat more than a few bites and have been awake enough to cook a thing or two. It’s a beautiful thing.

 I was watching an episode of Pioneer Woman the other day and she made Chicken Parmigiana. It looked awesome and I decided I needed to make it, too. I made quite a few changes and realized I couldn’t called it Chicken Parmigiana considering I didn’t use any parmesan cheese. So, I give you mozzarella chicken with fettuccine. I breaded my chicken in panko because panko makes me happy. Usually I use jarred sauce but using the can of crushed tomatoes + stock was really good and not much more work. I think I’m hooked.
Persnickety Plates: Mozzarella Chicken with Fettucine

Mozzarella Chicken with Fettuccine

Melissa | Persnickety Plates
Panko crusted chicken breast topped in a homemade sauce on a bed of fettuccine noodles.
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Servings 4 servings

Ingredients
  

  • ~ 1 lb boneless skinless chicken breasts either thin cut or pounded thin (I butterflied 3 breasts to make 6 pieces)
  • 1 cup panko breadcrumbs seasoned with Montreal chicken seasoning, salt & pepper
  • 1 Tb butter
  • 1/4 cup olive oil
  • 28 oz can crushed tomatoes
  • 3/4-1 cup chicken stock
  • 1 Tablespoon minced garlic
  • 1 Tablespoon sugar
  • onion powder to taste (a real onion is preferable, I didn't realize I didn't have one)
  • salt & pepper to taste
  • 1/2 pound fettuccine
  • fresh chopped parsley or dried
  • ~ 1 cup shredded mozzarella cheese

Instructions
 

  • In a large bowl, add the panko breadcrumbs and season however you like - I used Montreal chicken seasoning, salt, and pepper. Toss to combine.
  • Season your flattened breasts with a little salt and pepper then dredge in the seasoned panko until fully covered. Set the prepared breasts aside.
  • In a large skillet, over medium heat, add the butter and olive oil and let it come together. Once melted and hot, add the chicken breasts (my pan only held three at a time, so I had to do two batches) and cook for 3-4 minutes on each side. Remove the finished chicken from the pan and set aside. I put them under a tin foil tent so they'd stay warm.
  • In the same pan, add in the minced garlic (& onion if you have it) and scrape up all the butter/oil/panko bits. Add in 3/4 cup of chicken stock and let it cook for a couple minutes until it reduces down to about half.
  • Pour in the crushed tomatoes and season with the sugar, salt, and pepper. As it cooks, taste it. Mine needed a little bit more stock (about 1/4 cup) and some more salt and pepper. Let the sauce cook for about 30 minutes.
  • Meanwhile, bring a pot of salted water to boil and cook the fettuccine. Drain and set aside.
  • After 30 minutes, add either fresh or dried parsley to the sauce and stir.
  • Take your cooked chicken breasts and lay in the sauce, topping with shredded mozzarella. Put a lid on the pot and turn the heat down to low. Leave it just long enough to melt the cheese and heat up the chicken (if yours got cold).
  • Pile a bed of noodles onto a plate then top with sauce and chicken breast.

Notes

Adapted fromThe Pioneer Woman

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Amber says

    Mmmmm, I think I have all of these ingredients at my house now. This looks so yummy!

  2. Suze says

    Yummmmmmm *pinned*

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