Crispy Chicken Alfredo Pasta (Print Version)
Crispy golden chicken cutlets served over creamy Parmesan Alfredo pasta, a comforting family favorite.
# Recipe Ingredients:
→ 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
# Directions:
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 breaded cutlets for 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 instructions 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 smooth and thickened, 3 to 5 minutes.
07 - Toss the drained pasta with Alfredo sauce until evenly coated. Plate the sauced pasta, top with crispy chicken strips, and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The crispy Parmesan crusted chicken stays crunchy even under that blanket of creamy sauce, which honestly feels like a small miracle.
- Everything comes together in under an hour, making it doable on busy nights without sacrificing any of that comfort food payoff.
02 -
- If the oil is not hot enough when the chicken goes in, the breading will soak up grease instead of crisping up, so test with a small pinch of breadcrumbs first.
- Adding the cheese to the sauce off the heat or over very low heat prevents it from separating into an oily mess, which is a mistake I learned the hard way more than once.
03 -
- Let the breaded cutlets rest for five minutes before frying so the coating adheres properly and does not slide off in the pan.
- Freshly grated Parmesan melts into the sauce like a dream, while the pre grated kind leaves behind a grainy texture that no amount of whisking can fix.