Crispy Chicken Alfredo Pasta (Printable)
Creamy pasta with golden crispy chicken, a comforting Italian-American family favorite.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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
→ 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
# Method:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place the all-purpose flour in one shallow dish, beaten eggs in a second, and combine panko breadcrumbs, grated Parmesan, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the 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 cutlets for 3-4 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 - In a saucepan, melt butter 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 freshly grated Parmesan, salt, and pepper, whisking continuously until smooth and thickened, 3-5 minutes.
07 - Toss the cooked pasta with Alfredo sauce until evenly coated. Plate the sauced pasta, top with crispy chicken strips, and garnish with chopped fresh parsley.
# Insider Tips:
01 -
- The Parmesan crusted chicken stays genuinely crunchy even smothered in sauce, which is a texture trick most baked versions never achieve.
- Everything comes together in under an hour, and the sauce uses only six pantry staples you probably already have.
- Kids devour every bite without complaints, and adults find themselves going back for seconds just as fast.
02 -
- If the oil is not hot enough when you add the chicken, the breading absorbs grease instead of crisping, so wait for that shimmer before the first piece goes in.
- Adding the Parmesan to the sauce off heat or over very low heat prevents it from turning grainy or clumping into strings.
03 -
- Let the breaded cutlets rest for five minutes before frying so the coating adheres firmly and does not slide off in the pan.
- Grate your own Parmesan from a wedge rather than using the green canister because the moisture content makes the sauce silky instead of chalky.