• Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

Chicken

• Set up a dredging station with 3 shallow containers.
• In the first container add flour, the second container whisk eggs, and in the third container stir panko, Parmesan, and seasonings together until combined.
• In a frying pan, heat the oil and butter over medium heat.
• Dredge the chicken pieces in the flour, then eggs, and lastly in the panko mixture.
• Fry chicken pieces about 6-8 at a time until browned, and internal temperature reaches 165 degrees. Remove from the pan and place on a plate lined with paper towels.

Creamy Ranch Sauce

• Scrape out any bits of chicken and melt butter over medium heat.
• Saute onions and bell pepper until tender, approximately 5 minutes.
• Sprinkle flour over the veggies, stir and cook for an additional 2 minutes.
• Pour the chicken broth into the pan and stir to combine.
• Bring to a boil, reduce heat to medium/low, stirring frequently. Simmer for about 15 minutes.
• Add heavy cream, ranch, and pepper. Stir to combine.
• Bring to a light boil, reduce heat and simmer for 5 minutes.

Parmesan Crumb Topping

• In a small bowl, add bread crumbs, shredded Parmesan cheese, melted butter, and seasonings. Stir to combine.
• In a large pot filled with water, heat over medium heat, and bring to a boil.
• Add pasta to boiling water and cook to al dente. Drain and add to the creamy sauce. Stir.
• Pour creamy pasta mixture into the prepared baking dish.
• Add shredded mozzarella cheese on top of the pasta mixture, followed by the fried chicken pieces, and lastly, sprinkle the Parmesan crumb topping on top.
• Bake until the cheese is melty, approximately 15-20 minutes.