Chicken with Buffalo Alfredo Fettucine

Cook pasta according to package directions.

Meanwhile, combine egg and milk in a bowl. Add breadcrumbs to a separate bowl. Heat oil in a skillet over medium heat. Dredge chicken in egg mixture, followed by bread crumbs. Cook in skillet until evenly browned, about 6-8 minute per side, depending on the thickness of your chicken. Set chicken aside and keep warm.

Melt butter in the same skillet, slowly pour in half-and-half and stir in mascarpone cheese until it is fully incorporated. Whisk in Parmesan cheese and Buffalo wing sauce. Let sauce cook for 1 minute to thicken.

When pasta is ready, drain and combine with Buffalo sauce. Serve with chicken tenders.