Instructions

Start by preheating the oven to 180 °C. Coat the chicken in breadcrumbs multiple times to achieve a crispier effect. Place it in a baking dish and bake for 20-25 minutes in the oven. Check occasionally, not all ovens bake the same.

Cook the pasta in salted water according to the instructions. In a heated pan with oil (or pot if you want to return the pasta to the sauce later), sauté finely chopped garlic, add 1 tablespoon of flour and briefly cook a 'roux'. While stirring constantly, pour in chicken broth and milk to prevent lumps. Add 2 tablespoons of flour (mixed with cold water in a glass) and cook for a while until the sauce thickens. Now add grated (coarsely grated) parmesan and mix it.

Now you can add drained penne pasta to the sauce and mix thoroughly.

If you were clever, the chicken breasts should be baked by now :). Serve them (sliced for me) on pasta and garnish with spring onions.

This dish is ready very quickly and it is also a delight. Enjoy!