This recipe offers a delightful twist on the classic chicken parmesan, featuring a crispy herb crust and a combination of tomato and creamy Alfredo sauces served over spaghetti.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the chicken inside for even cooking.
In a mixing bowl, combine the sour cream and milk until smooth.
Use a whisk to achieve a smooth mixture for better coating.
In another shallow dish, mix the bread crumbs, rosemary, sage, and Parmesan cheese.
Toast the bread crumbs lightly for extra crunch.
Dip each chicken tenderloin into the sour cream mixture, then coat it in the bread crumb mixture.
Press the chicken into the bread crumbs to ensure an even coating.
Place the coated chicken on a greased baking dish and bake for 25 minutes or until fully cooked.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Cook the spaghetti according to the package instructions, then drain.
Add a pinch of salt to the boiling water for enhanced pasta flavor.
Warm the tomato sauce and Alfredo sauce separately in saucepans over low heat.
Stir the sauces occasionally to prevent sticking or burning.
Divide the cooked spaghetti among plates, top with tomato sauce, place a piece of chicken on each, drizzle with Alfredo sauce, and sprinkle with mozzarella and Parmesan cheeses.
Garnish with fresh parsley for a pop of color and flavor.
Serve immediately and enjoy your delicious meal.
Pair with a side salad or garlic bread for a complete meal.
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