Linguine Pasta with Mushroom Alfredo Sauce and Crispy Chicken

Ingredients

• 4 piece Chicken breasts (about 150 g each, boneless, skinless)
• 1 unit Egg (beaten)
• 2 tablespoon Milk (for the breading)
• 4 tablespoon All-purpose flour (for the first layer of breading)
• 1 teaspoon Italian spice blend (to season the flour)
• 1 cup Asian panko breadcrumbs (or regular bread crumbs)
• 3 tablespoon Olive oil (for the sauce and cooking the chicken)
• 3 tablespoon Butter (for the sauce and cooking the chicken)
• 300 grams Mixed mushrooms (cleaned and sliced)
• 2 tablespoon Fresh parsley (chopped)
• 2 piece Shallots (finely chopped)
• 2 clove Garlic cloves (crushed or minced)
• to taste Salt
• to taste Black pepper
• 200 ml Liquid cream (30% fat, semi‑thick)
• 100 grams Grated Parmesan (high quality)
• 400 grams Linguine (cooked al dente)
• 1 roll Plastic wrap (to flatten and rest the chicken)

Instructions

1. Prepare the chicken breading

   In three separate bowls, place respectively the flour mixed with the Italian spices, the beaten egg with the milk, then the Asian breadcrumbs. Mix each bowl until smooth.

   Time: PT5M

2. Flatten the chicken breasts

   Place the chicken fillets between two sheets of plastic wrap and flatten with a meat mallet or rolling pin to about 1 cm thickness.

   Time: PT5M

3. Coat the chicken

   First dip each fillet in the spiced flour, shake off excess, then dip in the egg‑milk mixture, and finally roll in the breadcrumbs until well coated.

   Time: PT10M

4. Cold rest

   Arrange the breaded pieces on a tray lined with parchment paper, cover with a sheet of plastic wrap and place in the freezer for 30 minutes to firm up the coating.

   Time: PT30M

5. Chop the aromatics

   While the chicken rests, finely chop the parsley, shallots and garlic.

   Time: PT5M

6. Sauté the mushrooms

   Heat 1 tbsp olive oil and 1 tbsp butter in a sauté pan over medium‑high heat. Add the sliced mushrooms, season with salt and pepper and let them release moisture for 10‑15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium‑high

7. Season the sauce

   Add the shallots, garlic, parsley and Italian spice blend. Cook over medium heat for 10 minutes until the liquid reduces slightly.

   Time: PT10M

   Temperature: medium

8. Add cream and Parmesan

   Pour in the liquid cream, stir, then add the grated Parmesan. Stir until the cheese melts and the sauce becomes velvety.

   Time: PT3M

   Temperature: medium

9. Cook the pasta

   Bring a large pot of salted water to a boil, add the linguine and cook al dente according to package directions (about 10 minutes). Drain, reserving a cup of cooking water.

   Time: PT10M

   Temperature: boiling

10. Combine pasta and sauce

    Add the drained linguine to the sauté pan, toss for 5‑6 minutes adding a splash of cooking water if the sauce is too thick.

    Time: PT6M

    Temperature: medium

11. Cook the crispy chicken

    Heat 1 tbsp butter with 1 tbsp olive oil in a skillet over medium heat. Add the breaded chicken pieces and cook 4‑5 minutes per side until golden and cooked through.

    Time: PT10M

    Temperature: medium

12. Plating

    Place the mushroom Alfredo linguine on plates, set the crispy chicken pieces beside, sprinkle with a few Parmesan shavings and some chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

840

Protein

35 g

Carbohydrates

70 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken breasts: turkey cutlet
• Instead of Milk: almond milk
• Instead of All-purpose flour: rice flour (gluten‑free)
• Instead of Italian spice blend: Provencal herbs
• Instead of Asian panko breadcrumbs: panko breadcrumbs
• Instead of Olive oil: sunflower oil
• Instead of Butter: margarine
• Instead of Mixed mushrooms: button mushrooms
• Instead of Shallots: red onion
• Instead of Liquid cream: fresh cream
• Instead of Grated Parmesan: pecorino
• Instead of Linguine: spaghetti, fettuccine

Equipment Needed

• Mixing bowl
• Fork or whisk
• Plastic wrap
• Meat mallet or rolling pin
• Shallow dishes for breading (flour, egg, breadcrumbs)
• Parchment paper
• Large frying pan
• Large pot
• Colander
• Kitchen tongs
• Chef's knife and cutting board
• Cheese grater
• Tablespoon (measure)

Critical Steps — Do Not Skip

• Coat the chicken
• Cold rest
• Sauté the mushrooms until they release moisture
• Add the cream without boiling
• Cook the chicken until golden and internally cooked

Chef Tips from the Video

• Use freshly grated Parmesan for a smoother texture
• Add a pinch of nutmeg to the cream sauce for more depth
• Sprinkle the mushrooms with fresh thyme at the end of cooking for extra aroma

Troubleshooting

Storage

Refrigerator: Store the sauce and chicken separately in airtight containers, up to 3 days.

Freezer: Uncooked breaded chicken freezes up to 2 months. The sauce freezes for 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bread the chicken and freeze before cooking; simply fry it straight from frozen.
• Prepare the mushroom Alfredo sauce up to adding the cream, then refrigerate for 24 h; gently reheat before adding the cream.
• Cook the pasta al dente, rinse in cold water and reheat in the sauce when serving.