Family Friendly Crispy Chicken Alfredo (Printable Version)
Crispy golden chicken paired with creamy Parmesan Alfredo pasta for a comforting family dinner.
# What You Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - ½ teaspoon black pepper
09 - ¼ cup olive oil, for 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 - ¼ teaspoon ground nutmeg
16 - Salt and pepper, to taste
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese, for serving
# Directions:
01 - Slice each chicken breast horizontally into two thinner, even cutlets for faster, more uniform cooking.
02 - Arrange three shallow dishes: the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with grated Parmesan, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, shaking off excess. Dip into beaten egg, then press firmly into the panko-Parmesan mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3 to 4 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to rest.
05 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of starchy pasta water for the sauce.
06 - 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, bringing to a gentle simmer. Reduce heat and gradually whisk in the Parmesan cheese until the sauce is smooth, velvety, and thickened. Season with salt and pepper to taste.
07 - Toss the drained pasta with the Alfredo sauce, adding reserved pasta water as needed to reach the desired consistency. Slice the crispy chicken cutlets into strips and arrange over the sauced pasta. Finish with chopped fresh parsley and an extra sprinkle of Parmesan. Serve immediately.
# Expert Tips:
01 -
- The combination of shatteringly crispy chicken over velvety Alfredo sauce is the kind of comfort food that makes people close their eyes after the first bite.
- Everything comes together in under an hour, which means you can pull this off even on busy weeknights without feeling like you ran a marathon.
- Kids and adults alike will clean their plates, so you never have to worry about leftovers going to waste.
02 -
- Do not rush the oil temperature before adding chicken, because a pan that is not hot enough will result in a soggy crust that falls off in pieces.
- Always add the Parmesan cheese off the heat or over very low heat, since boiling cream will cause the cheese to separate and turn grainy rather than silky.
03 -
- Let the breaded chicken rest for five minutes on a plate before frying, because this gives the coating time to adhere to the meat and prevents it from sliding off in the pan.
- Use freshly grated Parmesan from a block rather than the pre shredded kind in a can, since it melts dramatically better and delivers a richer, more complex flavor throughout the sauce.