Crispy Chicken Alfredo Pasta (Recipe for Printing)
Crispy chicken and rich Alfredo sauce served with fettuccine for a crowd-pleasing classic dinner.
# What You Need:
→ Crispy Chicken
01 -
3 to 4 boneless, skinless chicken breasts
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
1 cup panko breadcrumbs
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
Olive oil, for frying
→ Alfredo Pasta
08 -
16 ounces fettuccine pasta
09 -
2 tablespoons unsalted butter
10 -
3 cloves fresh garlic, minced
11 -
1 cup heavy cream
12 -
1 cup grated Parmesan cheese
# How to Make It:
01 -
Preheat the oven to 400°F. Arrange three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
02 -
Dredge each chicken breast in seasoned flour, dip into beaten eggs, then coat thoroughly in panko breadcrumbs.
03 -
Heat olive oil over medium-high in a large skillet. Fry chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked. Transfer to the oven for a few minutes if additional cooking is necessary.
04 -
In a saucepan, melt unsalted butter over medium heat, add minced garlic and sauté until fragrant. Add heavy cream, stirring to combine. Incorporate grated Parmesan cheese and stir until smooth and creamy. Season with salt and pepper to taste.
05 -
Boil fettuccine in salted water according to package directions. Drain thoroughly and toss immediately with warm Alfredo sauce.
06 -
Slice the crispy chicken breasts and place over dressed fettuccine. Garnish with additional Parmesan or fresh parsley, if desired. Serve promptly.
# Extra Tips:
01 -
Ingredient quantities can be adjusted according to the number of servings. Allow chicken breasts to rest a few minutes before slicing to retain juices.
02 -
For a lighter option, reduce the amount of butter and cream, or substitute whole wheat pasta.
03 -
Store leftovers in the refrigerator, tightly covered, for up to 3 days.