Copycat Chicken Fritta

Ingredients

• 12 ounces fettuccine
• 1.5 cups Italian
• 0.25 cups all-purpose flour
• 2.5 cups Asiago cheese , divided
• 1 cup whole milk
• ounces chicken breast cutlets
• 3 teaspoons kosher salt , divided
• 0.5 teaspoons black pepper , divided
• cups vegetable oil for frying , or as needed
• 0.25 cups unsalted butter
• 1 tablespoon garlic
• 1.5 cups heavy whipping cream
• 1 tablespoon parsley

Instructions

1. 1

   Preheat the oven to 200 degrees F (95 degrees C). Line a rimmed baking sheet with paper towels, and set a wire rack inside.

2. 2

   Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta in a colander over a heatproof bowl; reserve 1 1/2 cups pasta cooking water. Set fettuccine aside, and reserve pot.

3. 3

   While pasta cooks, stir together breadcrumbs, flour, and 1/2 cup Asiago in a shallow dish until combined. Pour milk into a separate shallow dish. Season chicken on both sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Working with 1 cutlet at a time, dredge chicken in breadcrumb mixture. Dip in milk, and coat again in breadcrumb mixture, pressing firmly to adhere. Place prepared chicken on a plate.

4. 4

   Pour oil to a depth of 1/4-inch in a large skillet; heat oil over medium-high heat to 350 degrees F (175 degrees C). Place prepared chicken in hot oil, and pan-fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer fried chicken to the prepared wire rack. Once all chicken is fried, remove paper towels.

5. 5

   Place the baking sheet in the preheated oven to keep chicken warm until ready to serve.

6. 6

   Melt butter over medium heat in the reserved pasta pot. Add garlic, and cook, stirring constantly, until fragrant and butter is foamy, about 2 minutes. Stir in heavy cream, and cook until bubbling, about 2 minutes. Whisk in remaining 2 cups Asiago, stirring constantly until thickened, 1 to 2 minutes.

7. 7

   Add cooked pasta, and remaining 2 teaspoons salt and 1/4 teaspoon pepper; cook, stirring constantly, until pasta is coated in sauce, about 2 minutes, adding reserved cooking liquid as needed, 1/4 cup at a time, to thin the sauce.

8. 8

   Slice chicken. Divide pasta among 4 large plates; top evenly with chicken, and garnish with parsley.