Crispy Chicken Alfredo (Printable)
Crispy golden chicken served over creamy Parmesan Alfredo pasta for a comforting family meal.
# 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 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 freshly ground black pepper, to taste
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - Extra grated Parmesan cheese, for serving
# Directions:
01 - Slice each chicken breast horizontally into two even cutlets for faster, more uniform cooking.
02 - Arrange three shallow bowls: the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with grated Parmesan, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, shaking off excess. Dip into beaten egg, then press firmly into the panko-Parmesan mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate and rest for 5 minutes.
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 the butter and sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and ground nutmeg, then bring to a gentle simmer. Reduce heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and thickened. Season with salt and pepper to taste.
07 - 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. Finish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve immediately.
# Expert Tips:
01 -
- The crispy chicken crust stays crunchier than you would expect even under a blanket of Alfredo sauce.
- It reheats beautifully the next day, which is rare for cream based pasta dishes.
- Everything comes together with ingredients you probably already have in your kitchen right now.
02 -
- Do not rush the oil temperature because if the skillet is not hot enough your chicken will absorb oil instead of frying crisp.
- Adding the Parmesan off the heat or over very low heat prevents the sauce from turning grainy or breaking.
- Reserving that pasta water is not optional because it is the only reliable way to thin a sauce that has gotten too thick.
03 -
- Let your chicken rest for at least three minutes after frying because the crust continues to set as it sits and the juices redistribute.
- Grate your own Parmesan from a wedge instead of buying pre grated because the anti caking agents in packaged cheese make the sauce grainy.