Crispy Chicken Alfredo Pasta

Ingredients

• 2 boneless, skinless chicken breasts (About 1 lb total; pound to an even thickness if needed)
• 0.5 cup all-purpose flour (For dredging)
• 1 large egg (Beaten for the chicken coating)
• 1 cup panko breadcrumbs (For the crispy coating)
• kosher salt (To taste, for seasoning the chicken and pasta water)
• black pepper (To taste)
• 3 tbsp olive oil (For pan-frying the chicken)
• 8 oz fettuccine (Or another long pasta)
• 4 tbsp unsalted butter (For the Alfredo sauce)
• 3 cloves garlic (Finely minced)
• 1 cup heavy cream (For the sauce)
• 1 cup Parmesan cheese (Finely grated, plus more for serving if desired)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness. Season both sides generously with salt and black pepper.

2. 2

   Set up three shallow bowls: one with the flour, one with the beaten egg, and one with the panko breadcrumbs. Dredge each chicken breast in flour, shaking off the excess; dip it into the egg; then press it firmly into the panko so the coating adheres on all sides.

3. 3

   Heat the olive oil in a large skillet over medium heat. When the oil shimmers, carefully add the breaded chicken and cook for about 4–6 minutes per side, turning once, until deeply golden and the thickest part reaches 165°F / 74°C. Transfer the chicken to a rack or paper-towel-lined plate to rest.

4. 4

   While the chicken cooks, bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

5. 5

   Melt the butter in a large skillet or saucepan over medium-low heat. Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Pour in the heavy cream and bring it to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until slightly thickened; do not let it boil vigorously.

7. 7

   Reduce the heat to low. Add the grated Parmesan a handful at a time, whisking until melted and smooth before adding more. If the sauce is too thick, loosen it with a small splash of reserved pasta water.

8. 8

   Add the drained pasta to the Alfredo sauce and toss until every strand is evenly coated. Adjust the consistency with additional pasta water as needed, and season with salt and black pepper to taste.

9. 9

   Slice the crispy chicken against the grain. Divide the Alfredo pasta among serving plates, arrange the sliced chicken on top, and finish with chopped parsley and additional Parmesan if desired. Serve immediately while the chicken is crisp and the sauce is warm.

Notes

The publicly visible source provides the dish description, serving estimate, and preparation/cooking times but not the complete ingredient list or instructions. The ingredients and method above are a best-effort reconstruction from the dish description and should be verified against the full post. Keep the chicken separate from the sauce until serving to preserve its crisp coating.

Nutrition per serving

• main
• pasta
• chicken
• Italian-inspired
• crispy
• pan-fried
• comfort food