Step 1

Bring a large pot of salted water to boil. Add in pasta and cook al dente. Reserve 1/2 cup of pasta water and set aside. Heat a large saucepan over medium-high heat. Add butter to saucepan and once melted, add in garlic, onions, peppers and mushrooms. Cook mushrooms for 5-6 minutes until softened. Once cooked, add to a bowl and set aside.

Step 2

Once chicken breast has been butterflied and halved. Place on a baking sheet and season with salt & pepper. Heat a large skillet over medium-high heat and add in vegetable oil. While skillet is heating, beat 2 eggs and add to a shallow bowl. In another shallow bowl, add together flour, bread crumbs, 1/2 parmesan cheese, onion + garlic powder, salt & pepper. Mix together until combined. Add 1 chicken breast at a time to the egg mixture followed by the bread crumb mixture. Make sure to shake off any excess bread crumbs / flour. Place coated chicken on baking sheet until oil is heated.

Step 3

Once oil is at 350F temp. Carefully add in one piece of chicken at a time (away from you) to the skillet. Let sit for 3-4 minutes per side. Once chicken is cooked, place on drying rack and top with flakey salt and set aside.

Step 4

Add cream, chicken stock and white wine to a large sauce pan over medium-high heat. Once combined add in cornstarch and mix together. Add in seasonings and freshly grated parmesan cheese and mix together until sauce has thickened. Around 6-7 minutes. Once sauce is thickened, bring sauce to a low simmer. Add in pasta & cooked vegetables to the sauce. Mix together until all pasta & vegetables are evenly coated. Add in 1/4 cup of pasta water at a time to the pasta and mix together. Top with freshly grated parmesan cheese, black pepper & red chilli flakes. Plate pasta and top with sliced crispy chicken. Serve and enjoy!