Crispy Chicken Alfredo (Print Version)
Crispy golden chicken cutlets over creamy Parmesan Alfredo pasta — a comforting family dinner.
# What You 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 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 pepper, to taste
→ Garnish
17 - Fresh parsley, chopped
18 - Extra Parmesan cheese, for serving
# Directions:
01 - Slice each chicken breast horizontally into two thinner, 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 a mixture of panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper.
03 - Dredge each chicken cutlet through the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the panko-Parmesan mixture, ensuring an even, thorough coating on all sides.
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 to rest.
05 - Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the 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, bringing the mixture to a gentle simmer. Reduce the heat 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 in the Alfredo sauce, adding splashes of the reserved pasta water as needed to reach your preferred consistency. Slice the rested crispy chicken cutlets and arrange them over the sauced pasta. Finish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve immediately while hot.
# Expert Tips:
01 -
- The crunch of the Parmesan crusted chicken against the velvety sauce is genuinely addictive and keeps everyone reaching for seconds.
- Everything comes together in under an hour, which means you get maximum comfort with minimal stress on busy evenings.
02 -
- If the oil is not hot enough when you add the chicken the breading will soak up grease instead of crisping so let it shimmer before the first piece goes in.
- Adding the Parmesan to the sauce off the heat or too quickly will cause clumping so sprinkle it in slowly while stirring constantly.
03 -
- Let the breaded chicken rest for five minutes before frying so the coating adheres properly and does not slide off in the pan.
- Freshly grated Parmesan melts into the sauce dramatically better than the pre shredded kind which contains anti caking additives that make it grainy.