Family Crispy Chicken Alfredo (Print Page)
Crispy golden chicken over creamy Parmesan Alfredo pasta, a comforting family-friendly Italian-American 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 cutlets for even cooking. Set up a standard breading station with three shallow bowls: the first with all-purpose flour, the second with beaten eggs, and the third combining panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper.
02 - Dredge each cutlet through the flour, shaking off excess, then dip into the beaten eggs, and press firmly into the panko-Parmesan mixture until fully coated. Heat olive oil in a large skillet over medium-high heat. Fry chicken 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 rest.
03 - Bring a large pot of generously salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain through a colander, reserving 1/2 cup of starchy pasta water for the sauce.
04 - In a saucepan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute. Pour in the heavy cream and ground nutmeg, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Gradually add Parmesan cheese, stirring continuously until the sauce is smooth and thickened. Season with salt and pepper to taste.
05 - Toss the drained pasta with the Alfredo sauce, adding reserved pasta water as needed to reach your desired consistency. Slice the crispy chicken cutlets into strips and arrange over the sauced pasta. Finish with a sprinkle of chopped fresh parsley and additional Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- The contrast of shatteringly crispy chicken against velvety Alfredo sauce is the kind of texture magic that makes everyone go back for seconds.
- It comes together in under an hour with pantry staples you probably already have on hand.
- Kids and adults alike clean their plates, which means no complaints and no leftovers to worry about.
02 -
- Adding Parmesan to a boiling sauce will cause it to seize and turn grainy, so always pull the pan off the heat or keep it at a gentle simmer before stirring the cheese in slowly.
- Resting the fried chicken for at least five minutes keeps the crust crispy when you slice it, and tossing the pasta with sauce just before serving prevents it from absorbing everything and turning gummy.
03 -
- Let your chicken sit uncovered in the fridge for twenty minutes before breading and the surface dries out enough to help the coating adhere like a dream.
- A small splash of the starchy pasta water into the Alfredo at the very end emulsifies the sauce and gives it a restaurant quality sheen you cannot get any other way.