Crispy Chicken Alfredo Pasta (Printer-friendly)
Crispy golden chicken served over creamy Parmesan Alfredo pasta, perfect for the whole family.
# 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 Prepare:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place flour in one shallow dish, beaten eggs in a second, and combine panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then press firmly into the breadcrumb mixture, coating both sides evenly.
04 - Heat vegetable oil in a large skillet over medium heat. Fry cutlets 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
06 - Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper, whisking continuously until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Toss the drained pasta with the Alfredo sauce until evenly coated. Divide among plates, top with crispy chicken strips, and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The crunchy Parmesan crusted chicken against silky alfredo sauce is the kind of contrast that makes you close your eyes at the table.
- It comes together in under an hour with ingredients you probably already have in your pantry and fridge.
02 -
- If your Parmesan clumps in the sauce instead of melting smoothly, pull the pan off the heat before adding the cheese and whisk like your life depends on it.
- Do not walk away from the garlic in butter for even ten seconds because it goes from fragrant to burnt faster than you think.
03 -
- Let your chicken rest on a wire rack instead of paper towels after frying so the bottom crust stays crispy instead of steaming soft.
- Warm your serving plates in a low oven before plating because alfredo sauce thickens fast and cold plates make it seize up.