Crispy Chicken Alfredo Pasta (Print)
Crispy golden chicken served over creamy Parmesan Alfredo pasta, a comforting Italian-American family favorite.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 ½ cups panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - Salt and black pepper, to taste
08 - ¼ cup vegetable oil (for frying)
→ Alfredo Sauce
09 - 2 tablespoons unsalted butter
10 - 2 cloves garlic, finely minced
11 - 1 ½ cups heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Pasta
15 - 12 oz fettuccine or penne pasta
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place the all-purpose flour in one shallow dish, beat the eggs in a second shallow dish, and combine the panko breadcrumbs, ½ cup grated Parmesan cheese, garlic powder, salt, and black pepper in a third shallow dish.
03 - Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, coating completely. Press into the panko mixture, ensuring an even, thorough coating on both sides.
04 - Heat the vegetable oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain. Slice into strips once cooled slightly.
05 - Bring a large pot of salted water to a rolling boil. Cook the fettuccine or penne according to package directions until al dente. Drain well and set aside.
06 - In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in 1 cup freshly grated Parmesan cheese, salt, and pepper. Whisk continuously until the sauce is smooth and has thickened, 3 to 5 minutes.
07 - Add the drained pasta to the Alfredo sauce and toss until every strand or piece is evenly coated.
08 - Divide the sauced pasta among serving plates. Top each portion with the crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The crunch of the Parmesan crusted chicken against that velvety sauce is the kind of contrast that makes you close your eyes at the table.
- It is genuinely easy enough for a weeknight but feels special enough that guests always ask for the recipe.
02 -
- Do not let the cream come to a hard boil or the sauce will break and turn grainy instead of silky.
- Press the panko firmly onto the chicken rather than just dusting it on, because loose breading falls off in the pan every time.
03 -
- Let the breaded cutlets rest for five minutes before frying so the coating sets and adheres properly during cooking.
- Freshly grated Parmesan off the wedge melts into sauce completely, while pre shredded contains anti caking agents that leave it gritty.