Instructions

• Cook the penne pasta according to package directions; drain and set aside.
• Pat the chicken breasts dry with paper towels. Cut or pound each breast into thin cutlets.
• In a shallow bowl, combine 1/3 cup Italian-style bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
• Coat each chicken cutlet evenly with the bread crumb mixture, pressing the mixture onto both sides.
• Heat a large heavy skillet (cast iron or similar) over medium heat and add 2 tablespoons olive oil.
• When the oil is hot, add as many chicken cutlets as will fit flat in the skillet without overcrowding. Cook 4–5 minutes without moving, then flip and cook 4–5 minutes more, or until the internal temperature reaches 165°F. Add additional olive oil as needed between batches.
• Remove cooked cutlets to a plate and keep warm. Cook remaining chicken in batches the same way.
• Reduce heat to medium-low. In the same skillet, add 6 tablespoons butter and stir until melted.
• Add the 4 pressed cloves garlic and cook about 30 seconds, until fragrant.
• Sprinkle in 2 tablespoons flour and stir constantly for about 30–60 seconds to form a roux.
• Slowly pour in 1 cup chicken broth while stirring to make the sauce smooth. Bring to a simmer and cook 60–90 seconds, until the sauce begins to thicken.
• Add 1 teaspoon salt and 1/2 teaspoon pepper, then slowly stir in 2 cups heavy cream. Bring the sauce back to a simmer.
• Stir in the remaining 1/4 cup grated Parmesan cheese and simmer 3–5 minutes until the sauce thickens to coat the back of a spoon.
• Add the cooked, drained pasta to the sauce and toss to coat evenly.
• Serve the chicken whole or sliced on top of the pasta and garnish with chopped parsley if desired.