Crispy Chicken Alfredo Pasta

Ingredients

• 2 chicken breast (boneless, skinless)
• 1 cup panko breadcrumbs
• 0.5 cup all-purpose flour
• 2 eggs (beaten)
• 8 oz fettuccine pasta
• 1.5 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup parmesan cheese (freshly grated)
• 3 cloves garlic (minced)
• vegetable oil (for frying)

Steps

1. 1

   Prepare three shallow bowls for the breading station: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Season each bowl with a pinch of salt and pepper.

2. 2

   Dredge each chicken breast in the flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs, pressing firmly to adhere.

3. 3

   Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and crispy on both sides and cooked through (internal temperature of 165°F), about 5-7 minutes per side. Set aside to rest.

4. 4

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain, reserving a splash of pasta water.

5. 5

   In a separate large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

6. 6

   Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-5 minutes until slightly thickened.

7. 7

   Whisk in the grated parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water.

8. 8

   Toss the cooked pasta into the Alfredo sauce until well coated.

9. 9

   Slice the crispy chicken into strips and serve over the creamy pasta.

Notes

For the best results, use freshly grated Parmesan cheese rather than the canned variety to ensure a smooth, non-clumping sauce.

Nutrition per serving

• main
• dinner
• chicken
• pasta
• alfredo
• fried chicken
• comfort food