Crispy Chicken Alfredo Pasta (Print Version)
Crispy golden chicken paired with creamy Parmesan Alfredo sauce over tender pasta for a comforting family dinner.
# What You'll Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/4 cup olive oil for frying
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Alfredo Sauce
11 - 4 tablespoons unsalted butter
12 - 2 cups heavy cream
13 - 1 cup grated Parmesan cheese
14 - 2 cloves garlic, minced
15 - 1/4 teaspoon ground nutmeg
16 - Salt and pepper to taste
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese for serving
# How to Make It:
01 - Slice each chicken breast horizontally into two thinner cutlets for even cooking.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then press firmly into the panko-Parmesan mixture until evenly coated on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Fry breaded chicken cutlets for 3 to 4 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to rest.
05 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
06 - In a saucepan over medium heat, melt butter and sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and ground nutmeg, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
07 - Gradually add Parmesan cheese to the cream mixture, stirring continuously until the sauce is smooth, velvety, and thickened. Season with salt and pepper to taste.
08 - Toss drained pasta with the Alfredo sauce, adding reserved pasta water a splash at a time until the desired consistency is reached. Slice the crispy chicken cutlets into strips and arrange over the sauced pasta. Garnish with chopped fresh parsley and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The crispy coating stays crunchy even under the sauce, a trick that took me several attempts to master.
- Kids and adults alike will clear their plates, making it a stress free family dinner option.
- Everything comes together in under an hour with pantry staples you probably already have.
02 -
- Never let the cream boil hard or the sauce will break and turn grainy instead of smooth.
- Resist the urge to flip the chicken early because patience gives you that deep golden crust.
03 -
- Grate your own Parmesan from a block because pre shredded cheese contains anti caking agents that make the sauce gritty.
- Press the panko coating down firmly with your palms for a crust that actually stays attached during frying.