Description
This indulgent dish pairs crispy, golden-breaded chicken breasts with creamy Alfredo sauce tossed in tender pasta. It’s a restaurant-quality meal perfect for a special dinner or when you want to impress your guests. Serve it with a side of garlic bread and a fresh salad for a complete feast!
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Alfredo Sauce:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon nutmeg
For the Pasta:
- 12 oz fettuccine or spaghetti, cooked and drained
Instructions
- Prepare the Chicken:
- Place flour in one bowl, beaten eggs in a second bowl, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper in a third.
- Dredge each chicken breast in flour, then dip in eggs, and finally coat with the breadcrumb mixture.
- Cook the Chicken:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Fry the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Alfredo Sauce:
- In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Gradually whisk in Parmesan cheese, stirring until smooth. Add salt, pepper, and nutmeg if desired. Reduce heat to low and keep warm.
- Combine the Pasta and Sauce:
- Toss the cooked pasta in the Alfredo sauce until well coated.
- Assemble the Dish:
- Plate the pasta with Alfredo sauce and place a crispy chicken breast on top. Garnish with extra Parmesan cheese and freshly chopped parsley if desired.
Notes
- For extra flavor, marinate the chicken in buttermilk with a pinch of paprika and garlic powder for 1 hour before breading.
- You can substitute heavy cream with half-and-half for a lighter version.
- Leftover Alfredo sauce can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 3g
- Sodium: 920mg
- Fat: 48g
- Saturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 210