Crispy Chicken with Summer Alfredo Pasta

Pound each chicken breast between two sheets of plastic wrap until about ¼ inch thin. Season both sides with salt and pepper.

Set up your dredging station: one bowl with beaten eggs and Dijon mustard whisked together, another bowl with breadcrumbs and grated Parmigiano mixed together.

Dip each chicken breast into the egg mixture, letting the excess drip off, then press firmly into the breadcrumb-parm mixture on both sides. Repeat the dip — egg then breadcrumbs — for an extra crispy double coat.

Cook pasta in a large pot of well-salted boiling water until al dente. Reserve ½ cup pasta water before draining.

Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken for 3–4 minutes per side until deep golden and cooked through. Transfer to a wire rack or paper towel-lined plate to rest.

In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add corn kernels and yellow squash and cook for 3–4 minutes until just tender.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmigiano-Reggiano a handful at a time until melted and the sauce is silky. Season with salt and pepper. Add a splash of pasta water if needed to loosen.

Toss the drained spaghetti into the alfredo sauce, coating every strand. Fold in the fresh parsley.

Plate a nest of summer alfredo pasta, lay the crispy chicken on top or alongside, and finish with extra parsley and a crack of black pepper. Serve immediately.