This is your new recipe to make when you want to tell someone you love them! It's a tad time consuming, but trust me when I say that the chicken is succulent, and the sauce is so simple to prepare. The dish is so phenomenally delicious that the time will be worth it.


Recipe Summary

45 mins
50 mins
1 hr 35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Combine panko bread crumbs, salt, garlic powder, and black pepper in a bowl. Place buttermilk, flour, and eggs each into 3 separate bowls.

  • Dip chicken breasts into buttermilk, then dredge with flour. Dip flour-coated breast into egg and press firmly into panko mixture until fully coated on all sides.

  • Heat vegetable oil in a large skillet over medium-high heat. Place coated chicken breasts into the pan and cook until golden, crispy, and no longer pink in the centers, 2 to 3 minutes per side. Remove from the pan and slice through the middle of a chicken breast to check that it is fully cooked. Set aside on a paper towel-covered plate to absorb excess oil.

  • Warm 2 tablespoons olive oil in a medium heavy pot over medium heat. Add onion and shallot and saute until both are nearly clear, 5 to 7 minutes. Reduce heat to medium-low. Add tomatoes, basil, garlic, herbes de Provence, red pepper flakes, salt, and black pepper. Cook until tomatoes are softened and water coaxed from them begins to evaporate, about 10 minutes.

  • Mix chicken broth and white wine into the pot. Bring to a simmer and maintain heat until sauce reduces, 5 to 7 minutes. Blend, using an immersion blender or a regular blender working in batches, until very smooth. Pour half-and-half into blended mixture and slowly add Parmesan cheese, stirring until melted. Use an immersion blender again to smooth sauce, if needed. Let simmer for another 10 minutes; season as needed.

  • While sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; place pasta onto a plate and top with sauce and panko-crusted chicken.

Cook's Notes:

If necessary, you can split chicken breasts in 1/2 lengthwise before pounding.

You can make you own buttermilk by combining 1/2 cup milk with 1/2 tablespoon white vinegar and letting it sit for 5 minutes.

You can substitute Italian seasoning for herbes de Provence and heavy cream for half-and-half, if preferred.

Nutrition Facts

1408 calories; protein 51.7g; carbohydrates 138.4g; fat 78.2g; cholesterol 160mg; sodium 1209.7mg. Full Nutrition