Crispy Chicken Alfredo Pasta

Description

Crispy Chicken Alfredo Pasta is the ultimate comfort food — tender, juicy chicken breasts coated in a golden, crunchy crust, served over creamy Alfredo pasta made with parmesan, butter, and cream. It’s a restaurant-quality dish you can easily prepare at home, offering a perfect balance of rich, cheesy sauce and crispy, flavorful chicken.

Ingredients for Crispy Chicken Alfredo Pasta

• 2 large boneless, skinless chicken breasts (pounded evenly)

• 1 cup all-purpose flour

• 2 large eggs (beaten)

• 1 ½ cups breadcrumbs (panko for extra crunch)

• ½ cup grated parmesan cheese

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 3–4 tbsp vegetable oil (for frying)

For the Alfredo Pasta:

• 300 g (10.5 oz) fettuccine pasta (or your choice)

• 2 tbsp unsalted butter

• 2 cloves garlic (minced)

• 1 cup heavy cream

• 1 cup freshly grated parmesan cheese

• Salt and pepper (to taste)

• Fresh parsley (chopped, for garnish)

Instructions

1. Prepare the Chicken

   • Slice chicken breasts in half lengthwise to create thin fillets.

   • Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parmesan, garlic powder, paprika, salt, and pepper.

   • Dredge chicken in flour, dip in egg, then coat fully in breadcrumb mixture.

2. Cook the Chicken

   • Heat oil in a skillet over medium heat.

   • Fry chicken until golden brown and crispy, about 3–4 minutes per side, depending on thickness.

   • Remove and place on paper towels to drain excess oil.

3. Cook the Pasta

   • In a large pot of salted boiling water, cook pasta according to package directions.

   • Drain and set aside, reserving ½ cup of pasta water.

4. Make the Alfredo Sauce

   • In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

   • Pour in cream and bring to a gentle simmer.

   • Stir in parmesan until melted and sauce thickens.

   • Add pasta and toss until coated, using reserved pasta water if needed to loosen the sauce.

5. Assemble the Dish

   • Slice crispy chicken and arrange over pasta.

   • Garnish with parsley and extra parmesan. Serve hot.

Notes

• Panko breadcrumbs give the chicken extra crunch compared to regular breadcrumbs.

• Freshly grated parmesan melts better than pre-shredded cheese.

• Pound chicken evenly for uniform cooking.

Tips

• For an even richer flavor, add a pinch of nutmeg to the Alfredo sauce.

• Keep chicken warm in a low oven (90°C / 200°F) while preparing pasta.

• You can air fry chicken at 200°C (400°F) for 12–14 minutes for a lighter option.

Servings

• Makes 4 servings

Nutritional Information (per serving, approximate)

• Calories: 720 kcal

• Protein: 38 g

• Carbohydrates: 58 g

• Fat: 37 g

• Saturated Fat: 18 g

• Fiber: 3 g

• Sugar: 3 g

• Sodium: 820 mg

Benefits

• Protein-rich from chicken and cheese, supporting muscle health.

• Calcium boost from parmesan for strong bones.

• Comfort food appeal — creamy, cheesy, and satisfying for special dinners.

Q&A

Q: Can I use a different pasta type?
A: Yes! Penne, spaghetti, or linguine work well too.

Q: Can I make it ahead of time?
A: You can fry the chicken ahead, but for the crispiest texture, reheat in an oven just before serving.

Q: Can I freeze this dish?
A: Freeze the chicken separately; pasta with Alfredo sauce doesn’t freeze well due to cream separation.

Q: How do I make it lighter?
A: Use half-and-half instead of heavy cream, and bake or air fry chicken instead of frying.