Crispy Chicken Alfredo (Print version)
Crispy golden chicken over creamy Parmesan Alfredo pasta, a comforting family meal.
# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
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 (for frying)
→ 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 (340 g) fettuccine or penne pasta
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# How to make it:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: 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 cutlet in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press firmly into the panko mixture, coating both sides evenly.
04 - Heat vegetable oil in a large skillet over medium heat. Fry breaded cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain, then slice into strips.
05 - Bring a large pot of salted water to a rolling boil. Cook the fettuccine or penne according to package instructions until al dente. Drain well and set aside.
06 - In a saucepan, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese, salt, and black pepper. Continue whisking 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 plates. Top with crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert suggestions:
01 -
- The crunch of the chicken against that velvety Alfredo sauce is the kind of contrast that makes you close your eyes at the dinner table.
- It pulls together with basic grocery store staples and feeds a family of four without any fancy techniques.
- Kids devour it without complaint and adults reach for seconds, which is really all you can ask from a weeknight dinner.
02 -
- Do not rush the oil temperature because if the skillet is too cool the breading absorbs oil and turns soggy instead of shattering with a proper crunch.
- Grate your own Parmesan for the sauce since pre shredded varieties contain anti caking agents that make the sauce grainy instead of silky.
03 -
- Press the panko mixture onto the chicken firmly with your palms because a loose coating falls off in the pan and leaves you with bald patches.
- Add the Parmesan to the sauce off the heat or over very low heat because high heat causes it to clump and separate instead of melting into a creamy blanket.