Description
Enjoy a deliciously creamy and indulgent Crispy Chicken Alfredo Pasta, featuring tender breaded chicken breasts fried to golden perfection and served over a rich homemade Alfredo sauce tossed with perfectly cooked fettuccine pasta. This recipe combines the satisfying crunch of crispy chicken with the smooth, cheesy sauce for a comforting Italian-inspired meal.
Ingredients
For the Chicken:
- 2 chicken breasts
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (about 1 cup)
For the Alfredo Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream (or milk + cream mix)
- 1 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt & pepper to taste
For the Pasta:
- 300g fettuccine (or any pasta of choice)
- Water + salt for boiling
Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Chicken: Use a meat mallet to slightly flatten the chicken breasts for even cooking. Season both sides with salt, black pepper, garlic powder, and paprika. Dredge each breast first in the flour, then dip into the beaten eggs, and finally coat thoroughly with a mixture of breadcrumbs and grated Parmesan cheese.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the breaded chicken breasts until they are golden brown and cooked through, about 5-7 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain excess oil. Once cooled slightly, slice the chicken into strips.
- Make the Alfredo Sauce: In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Gradually pour in the heavy cream while continuously whisking to prevent lumps, cooking until the sauce thickens and becomes smooth. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Assemble the Dish: Toss the cooked pasta in the Alfredo sauce until well coated. Plate the creamy pasta and top with the sliced crispy chicken breasts. Garnish with chopped fresh parsley and a sprinkle of extra Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- For a lighter Alfredo sauce, use a mix of milk and cream instead of all heavy cream.
- Use panko breadcrumbs for a crunchier crust on the chicken.
- Ensure the oil is hot enough before frying the chicken to prevent it from absorbing too much oil.
- You can substitute fettuccine with linguine, spaghetti, or your pasta of choice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
