Crispy Chicken Alfredo (Printable)
Crispy golden chicken served over creamy Parmesan Alfredo pasta, a comforting family favorite.
# What You 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
# Steps:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place the flour in one shallow dish, the beaten eggs in a second, and combine the panko breadcrumbs, ½ cup Parmesan cheese, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the breadcrumb mixture, coating both sides evenly.
04 - Heat the 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 paper towels to drain, then slice into strips.
05 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
06 - Melt the butter in a saucepan 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. Gradually stir in 1 cup Parmesan cheese, salt, and pepper, whisking continuously until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Add the drained pasta to the Alfredo sauce and toss gently until every strand is evenly coated.
08 - Divide the sauced pasta among plates. Top each portion with crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The crunch of that Parmesan crusted chicken against silky pasta will make everyone at the table go quiet for a few minutes.
- It looks like you spent all day in the kitchen but the whole thing comes together in under an hour.
02 -
- If the oil is not hot enough the breading will absorb it like a sponge and you will end up with soggy chicken, so test with a small pinch of panko first.
- Adding the cheese off the heat or over very low heat prevents it from clumping or turning grainy in the sauce.
03 -
- Let the breaded cutlets rest for five minutes before frying so the coating sets and does not slide off in the pan.
- Freshly grated Parmesan melts into sauce dramatically better than the pre shredded kind in the green can.