Spicy Chicken with Creamy Pesto Pappardelle

The first bite I had of this gave me so much reward! I'm telling you, not just because I made this, it really is THAT good. If you like pesto and cheese sauce it's a no brainer to go ahead try this recipe. Shoot, even if you don't like pesto try this recipe.

The crispy chicken really sends it home for me. It's so funny for me because I wanted a twist of spice to my chicken. So i threw in some cayenne pepper to my seasonings. My family isn't a huge fan of spice, so when they ate it, they looked at me first with a little confusion, then ask "Is it spicy?" Me, in shock of course " I don't know? Maybe." Sure, I knew it had a little kick, but really nothing too much.

Let's get started.

INGREDIENTS:

• 1 lb chicken tenderloins

• 1/2 cup flour

• 2 tbsp paprika

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 1 tbsp cayenne pepper (leave out if you prefer)

• 1 cup Panko bread crumbs ( I used plain, but seasoned is good too!)

• 1 egg

• 1 lb pack of Pappardelle

• 3 tbsp butter

• 1 cup heavy cream

• 1/2 shredded parmesan

• 3 oz cream cheese

• 1/2 sweet yellow onion (diced)

• 1 shallot (diced)

• 3 cloves garlic (minced)

• 3-4 tbsp pesto

DIRECTIONS:

1. To start we dredge the chicken. Mix paprika, onion powder, garlic powder, cayenne pepper, salt and pepper with flour. In separate bowl add egg and 1 tbsp of water, whisk well. In separate bowl add Panko. In medium sauce pan on medium heat add cooking oil so it completely covers the bottom.

2. Take one tenderloin at a time and fully coat with flour, then fully coat with egg wash, then fully coat with Panko. **make sure to remove tendon from tenderloin**

3. By this time your oil should be hot and sizzling. Add chicken to oil and cook for about 6-7 minutes on each side until fully cooked through. Cook in batches if needed and add more oil in between.

4. Once all chicken is cooked, set aside on plate while you make the sauce.

5. In same medium sauce pan add butter, onions, shallots and garlic. Cook until the onion is translucent.

6. Add heavy cream and pesto mix well then bring to a simmer. Add cream cheese, combine well. Then add parmesan cheese. Let that simmer, while you make pasta. But NOT boil.

7. Follow directions on Pappardelle. I cooked mine in boiling water for about 8 minutes. I didn't stir until the end. Drain. * you don't want to break the pasta before getting soft *

8. Serve by pouring sauce over pappardelle. Then top with chicken to stay crispy!