Crispy Chicken Alfredo Pasta (Printable version)
Golden crispy chicken nestled in creamy Parmesan Alfredo pasta for a comforting family dinner.
# What you 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 freshly ground black pepper
09 - 1/4 cup olive oil, for pan-frying
→ Pasta
10 - 12 ounces 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 - Fresh parsley, chopped
18 - Extra Parmesan cheese, for serving
# How To:
01 - Slice each chicken breast horizontally into two thinner cutlets for even cooking. Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one combining panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
02 - Dredge each cutlet in flour, shaking off excess, then dip in beaten egg, and press firmly into the panko-Parmesan mixture until evenly coated. Heat olive oil in a large skillet over medium-high heat. Fry chicken 3 to 4 minutes per side until deep golden and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to rest.
03 - Bring a large pot of generously 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.
04 - In a saucepan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and add ground nutmeg, bringing to a gentle simmer. Reduce heat and gradually stir in Parmesan cheese until the sauce is smooth, velvety, and thickened. Season with salt and pepper to taste.
05 - Toss the drained pasta with the Alfredo sauce, adding reserved pasta water as needed to reach your preferred consistency. Slice the crispy chicken cutlets into strips and arrange over the sauced pasta. Garnish with chopped fresh parsley and additional Parmesan cheese. Serve immediately while hot.
# Expert Advice:
01 -
- The crispy Parmesan crusted chicken elevates ordinary Alfredo into something that feels special enough for guests but easy enough for a weeknight.
- That silky, garlicky cream sauce clings to every noodle and honestly makes people close their eyes when they take the first bite.
02 -
- If the oil is not hot enough when the chicken goes in, the breading absorbs grease instead of crisping and you end up with a soggy, sad crust.
- Adding the Parmesan to the sauce off the heat prevents it from turning grainy or separating into oily strings.
03 -
- Press the panko mixture onto the chicken with your palms rather than just flipping it around in the bowl, because firm pressure makes the crust adhere and prevents patchy breading.
- A cast iron skillet holds heat more evenly than most pans and gives you a crust that restaurant fryers would be proud of.