Creamy Buffalo Chicken Alfredo

Ingredients

• 2 chicken breasts (large, pounded thin)
• 1 cup all-purpose flour
• 1 tsp salt
• 0.5 tsp black pepper
• 2 eggs (beaten)
• 1.5 cup breadcrumbs
• 0.75 cup grated Parmesan
• 2 tbsp chopped parsley
• olive oil (for frying)
• 4 tbsp butter (for buffalo sauce)
• 0.5 cup Frank’s RedHot
• 3 tbsp butter (for Alfredo)
• 2 cup heavy cream
• 4 clove garlic (minced)
• 12 oz fettuccine
• 1 cup freshly grated Parmesan
• 1 cup pasta water (reserved from cooking fettuccine; use 1/2 to 1 cup as needed)
• salt and black pepper (to taste)
• 2 tbsp chopped parsley (for garnish)

Steps

1. 1

   Set up dredging stations: one bowl with flour mixed with salt and pepper, a second bowl with beaten eggs, and a third bowl with breadcrumbs mixed with 3/4 cup Parmesan and 2 tbsp parsley.

2. 2

   Coat the flattened chicken breasts in flour, then dip into the egg, and finally press into the breadcrumb mixture to fully coat.

3. 3

   Heat olive oil in a pan over medium heat. Cook the chicken cutlets for 4–5 minutes per side until they are golden, crispy, and cooked through. Set aside.

4. 4

   In a small pan, melt 4 tbsp butter and stir in the Frank’s RedHot sauce until smooth. Toss or brush the cooked chicken cutlets in the buffalo sauce.

5. 5

   Cook the fettuccine in a large pot of salted water until al dente. Reserve 1 cup of the pasta water before draining the pasta.

6. 6

   In a separate pan over medium heat, melt 3 tbsp butter. Add the minced garlic and cook until fragrant.

7. 7

   Pour in the heavy cream and let it simmer until slightly thickened.

8. 8

   Add the cooked pasta and a splash of the reserved pasta water to the cream mixture, tossing to coat the noodles.

9. 9

   Lower the heat and stir in 1 cup of Parmesan cheese until the sauce is smooth and creamy. Adjust the consistency with more pasta water as needed.

10. 10

    Season the Alfredo with salt, pepper, and chopped parsley.

11. 11

    Plate the Alfredo, top with the buffalo chicken cutlets, and finish with a final garnish of parsley.

Notes

For the best results, pound the chicken breasts to an even thickness to ensure they cook quickly and evenly. Freshly grated Parmesan is recommended for the Alfredo sauce as it melts much smoother than pre-shredded varieties.

Nutrition per serving

• main
• pasta
• chicken
• buffalo chicken
• alfredo
• comfort food
• spicy
• dinner