Crispy Chicken Alfredo (Printable)
Crispy golden chicken served over creamy Parmesan Alfredo pasta, a comforting family-friendly Italian-American dinner.
# 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 fettuccine or penne pasta
→ Garnish
16 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Place all-purpose flour in one shallow dish, beaten eggs in a second, and combine panko breadcrumbs with grated Parmesan, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, then press firmly into the panko-Parmesan mixture, coating evenly on all sides.
04 - Heat vegetable oil in a large skillet over medium heat. Fry breaded cutlets for 3–4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels and slice into strips.
05 - Bring a large pot of salted water to a boil. Cook fettuccine or penne according to package instructions until al dente. Drain and set aside.
06 - Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper, whisking continuously until smooth and thickened, 3–5 minutes.
07 - Toss the drained pasta with the Alfredo sauce until evenly coated.
08 - Divide sauced pasta among plates. Top with crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- The Parmesan laced panko crust on that chicken is genuinely addictive, and you will catch yourself snatching strips straight from the paper towel.
- Everything comes together in under an hour, which means you get restaurant quality Alfredo on a weeknight without the delivery fee.
02 -
- If the oil is not hot enough when you add the chicken, the breading absorbs grease instead of sealing and you end up with soggy crust, so wait until you see a shimmer across the surface.
- Adding the Parmesan off the heat or too fast causes clumping, so sprinkle it gradually while whisking steadily over low heat.
03 -
- Let the breaded cutlets rest on a wire rack for five minutes before frying so the coating adheres firmly and does not slide off in the pan.
- Always reserve a half cup of pasta water before draining because a splash of that starchy liquid can loosen a sauce that has thickened too much.