Crispy Chicken Alfredo (Printable)
Golden crispy 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
# How To Make It:
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, grated Parmesan, 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 panko-Parmesan 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 boil. Cook the pasta according to package directions until al dente. Drain thoroughly and set aside.
06 - In a saucepan, melt the butter 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. Stir in the 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 until every strand or piece is evenly coated.
08 - Divide the sauced pasta among serving plates. Top with the crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Suggestions:
01 -
- The contrast of shatteringly crisp chicken against silky Alfredo sauce is genuinely addictive and will have everyone going back for seconds.
- It comes together in under an hour with pantry friendly ingredients, which makes it practical enough for weeknights but special enough for guests.
02 -
- Do not let the Alfredo sauce boil after adding the cheese or it will break and turn grainy instead of smooth.
- Keep the fried chicken strips off the pasta until the moment you serve, because the sauce will soften the crust faster than you expect.
03 -
- Let the breaded cutlets rest for five minutes on a plate before frying so the coating adheres firmly and does not slide off in the pan.
- A splash of starchy pasta water stirred into the Alfredo sauce at the end smooths out the texture beautifully and helps it cling to every noodle.