Crispy Chicken Alfredo Pasta (Printable)

Golden crispy chicken with creamy Parmesan Alfredo sauce over fettuccine, ready in 50 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 1/2 cups panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - Salt and black pepper, to taste
08 - 1/4 cup vegetable oil, for frying

→ Alfredo Sauce

09 - 2 tablespoons unsalted butter
10 - 2 cloves garlic, finely minced
11 - 1 1/2 cups heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Pasta

15 - 12 oz fettuccine or penne pasta

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How To Make:

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, beat the eggs in a second dish, and combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the panko 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 a paper towel-lined plate to drain, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook the fettuccine or penne according to package instructions until al dente. Drain 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 Hints:

01 -
  • The crunchy, golden chicken against that velvety sauce is a texture combination that hooks people instantly.
  • It comes together in under an hour with ingredients you probably already have stocked.
  • Kids treat the crispy chicken strips like a prize and happily eat the pasta alongside them without negotiation.
02 -
  • If your oil is not hot enough the breading will soak up grease and turn soggy instead of crispy, so wait for that shimmer.
  • Add the Parmesan to the sauce off the heat or on very low to prevent it from separating and turning grainy.
  • Leftover chicken loses its crunch overnight so if you are planning for seconds, store the chicken and sauce separately.
03 -
  • Let the breaded cutlets rest on a wire rack for five minutes before frying so the coating sets and adheres properly during cooking.
  • Freshly grated Parmesan from a wedge melts into silk in the sauce, while pre shredded will leave you with a gritty, disappointing texture.

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