Crispy Chicken Alfredo (Printable)
Crispy golden chicken cutlets atop creamy Parmesan Alfredo pasta, a comforting family favorite.
# 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 oz 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 - Chopped fresh parsley
18 - Extra Parmesan cheese, for serving
# How-To:
01 - Slice each chicken breast horizontally into two thinner cutlets for even cooking.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, shaking off excess. Dip in 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 breaded cutlets 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.
05 - Boil pasta in generously salted water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
06 - Melt butter in a saucepan over medium heat. Sauté minced garlic until fragrant, about 1 minute. Stir in heavy cream and ground nutmeg, bringing to a gentle simmer. Reduce heat and gradually whisk in Parmesan cheese until smooth and thickened. Season with salt and pepper to taste.
07 - Toss drained pasta with the Alfredo sauce, adding reserved pasta water as needed to reach your desired consistency. Slice the crispy chicken cutlets and arrange over the pasta. Finish with chopped parsley and additional Parmesan. Serve immediately.
# Expert Tips:
01 -
- The Parmesan crusted chicken crust stays impossibly crunchy even under all that sauce, a trick I learned after one too many soggy disappointments.
- Everything comes together in under an hour, which means you can pull this off on a weeknight without losing your mind.
- Kids who normally push food around their plates will ask for seconds, possibly thirds.
02 -
- If you crowd the pan with too many chicken pieces at once, the oil temperature drops and you end up with greasy, pale cutlets instead of crispy ones.
- Adding the Parmesan off the heat or too quickly causes it to clump into stringy lumps instead of melting into a silky sauce.
03 -
- Let the breaded chicken rest for five minutes on a plate before frying, this helps the coating adhere and prevents it from peeling off in the pan.
- Grate your own Parmesan from a block rather than using the powdery pre shredded kind, the starch coating on pre shredded cheese makes the sauce grainy instead of smooth.