Crispy Chicken Alfredo Pasta (Print Version)
Crispy golden chicken paired with creamy Parmesan Alfredo sauce over tender pasta.
# 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 Steps:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
03 - Dredge each cutlet through the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko-Parmesan mixture, coating both sides evenly.
04 - Heat 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, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook the fettuccine or penne according to package instructions until al dente. Drain 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 the freshly grated Parmesan cheese, salt, and black 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.
08 - Divide the sauced pasta among plates. Top with crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The crunch of the chicken against the velvety Alfredo sauce is the kind of contrast that makes you close your eyes on the first bite.
- It comes together in under an hour, which means you can pull it off on a weeknight without feeling like you ran a marathon.
02 -
- If the oil is not hot enough when you add the chicken, the breading will soak up grease instead of crisping up, so wait for that shimmer.
- Adding the Parmesan off the heat or over very low heat prevents the sauce from breaking and turning grainy.
03 -
- Use one hand for the flour and egg steps and the other for the panko so you do not end up with thick breading stuck to your fingers instead of the chicken.
- A squeeze of fresh lemon juice over the finished chicken right before serving cuts through the richness and makes every flavor pop.