- 1 pound chicken tender
- 1 cup Panko
- 1 1/2 cups Parmesan
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- Kosher salt & pepper
- 1 pound pasta of your choice
- 1 yellow onion, chopped
- 2 bell pepper, diced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning
- Red pepper flakes
- 2 cups milk
- 1 1/2 cups heavy cream
- 2 ounces cream cheese, softened
Cook pasta and set aside. Place Panko and 1/2 cup Parmesan in coating dish and mix. Pound chicken tenders with meat tenderizer. Dredge chicken in Panko mixture. Press mixture firmly into chicken.
Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in large skillet. Add onion, bell pepper and garlic. Cook until soft. Stir in Tony’s and a pinch of red pepper flakes. Add salt and pepper. Cook 1 more minute.
Pour in milk and cream. Add cream cheese. Whisk until smooth. Simmer 5-8 minutes until slightly thickened.
In another skillet heat remaining olive oil and butter over medium-high heat. Add chicken and cook 3-4 minutes on each side. Season to your liking. Slice lengthwise into strips.
Add Parmesan to sauce. Toss in pasta. Top pasta with chicken and serve.
*Original recipe from Half-Baked Harvest.