Creamy Pesto Pasta with Crispy Chicken Parm

1. Prepare the wet batter by whisking together the egg with Italian seasoning, grated parmesan, black pepper, and salt in a small bowl.

2. In a deep bowl, combine plain breadcrumbs, panko breadcrumbs, grated parmesan, Italian seasoning, oregano, dried parsley, salt, and black pepper.

3. First dip the flattened chicken in the wet batter using one hand and let any excess drip off. Transfer to the dry batter. Then use the other clean hand to coat it well in the breadcrumbs and transfer to a plate. Repeat with the rest and allow them to rest for 10 minutes.

4. Heat vegetable oil for frying about ½-inch in the frying pan, this will be enough for the shallow frying technique that will be used .

5. Bring a pot of water to boil and salt generously. Boil pasta according to package directions in salted water.

6. Once the oil is hot (350 °F for ideal crispy chicken), fry the chicken on each side until beautifully golden and cooked through in the center. Fry in batches so the pan is not crowded. Transfer to a wire rack with a paper towel underneath to let any excess oil drip off and that's it.

7. While the chicken is frying in a saucepan over medium heat, add the butter and garlic. Sauté the garlic until fragrant – avoid browning the garlic.

8. Add the pesto and heavy cream. Mix together and bring to a simmer. Once bubbling, add cream cheese and lots of parmesan. Mix it together very well so the cheese is completely incorporated.

9. Season to taste with salt, black pepper, and red pepper flakes. Drain the pasta once cooked and toss in the sauce.