Family Friendly Crispy Chicken Alfredo (Print Version)
Crispy golden chicken over creamy Parmesan Alfredo pasta, a comforting family favorite.
# What You'll Need:
→ Crispy 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 (for breading)
06 - 1 teaspoon garlic powder
07 - Salt and black pepper, to taste
08 - ¼ cup vegetable oil (for pan-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 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, even 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 pepper.
03 - Dredge each cutlet through the flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko-Parmesan mixture, coating both sides evenly.
04 - Heat 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 rolling boil. Cook the fettuccine or penne according to package directions until al dente. Drain well and set aside.
06 - In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese, salt, and pepper. Continue whisking until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Toss the drained pasta with the Alfredo sauce until evenly coated. Plate the sauced pasta and top with the crispy chicken strips. Garnish with chopped fresh parsley and serve immediately.
# Expert Advice:
01 -
- The contrast of that shatteringly crispy chicken against silky, velvety alfredo sauce is genuinely addictive and worth every minute at the stove.
- It uses simple pantry ingredients but tastes like something you would happily pay twenty dollars for at a restaurant.
02 -
- Do not crank the heat above medium when frying or the panko will burn before the chicken cooks through, patience here is everything.
- Grate your own Parmesan from a block for the sauce because pre shredded varieties contain anti caking agents that will leave you with a gritty, broken texture.
03 -
- Let your breaded cutlets rest on a wire rack for five minutes before frying so the coating sets and does not slide off in the oil.
- Add the Parmesan to your sauce off the heat or over very low heat, stirring constantly, because high heat causes the cheese to separate and turn oily instead of silky.