Crispy Chicken Alfredo Pasta (Printable)

Crispy breaded chicken with creamy Parmesan Alfredo sauce over fettuccine, a family comfort favorite.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1½ 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 - 1½ 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 the all-purpose flour in one shallow dish, the beaten eggs in a second, and combine the panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper in a third shallow dish.
03 - Dredge each cutlet in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture, coating both sides evenly.
04 - Heat the vegetable oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
06 - In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and pepper, whisking continuously until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Toss the drained pasta with the Alfredo sauce until evenly coated.
08 - Divide the sauced pasta among plates. Top each portion with the crispy chicken strips and garnish with chopped fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • The breading on the chicken stays remarkably crunchy even under sauce, which took me several attempts to nail.
  • Everything comes together with pantry staples and one confident frying session.
  • Kids devour it without complaint, and adults go back for seconds every time.
02 -
  • Do not let the cream boil rapidly or the sauce will break and turn oily instead of silky.
  • Pat the chicken completely dry before breading or the coating will slide right off during frying.
  • If you need a lighter version, bake the breaded cutlets at 400 degrees Fahrenheit for eighteen to twenty minutes and they still crisp up beautifully.
03 -
  • Let the breaded cutlets rest for five minutes on a wire rack before frying so the coating adheres firmly and does not fall apart in the pan.
  • Grate your Parmesan from a wedge rather than using the green canister, because the sauce will be dramatically smoother and taste fresher.

Go Back