Honey Lemon Pepper Chicken Garlic Parm Alfredo
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A decadent and flavorful dish featuring crispy breaded chicken tossed in a sweet and spicy honey lemon pepper glaze, served over a rich, roasted garlic parmesan fettuccine alfredo.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 450 g
- 125 g
- 100 g
- 160 g
- 150 g
- 8 g
- 25 g
- 25 g
- 85 g
- 50 g
- 480 g
- 235 g
- 2 g
- 170 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 2.57 kg before cooking, which is about 640 g per serving.
Steps
Pound the chicken breasts thin to ensure even cooking.
Prepare the breading station: place flour in one bowl, beaten eggs in a second bowl, and a mixture of breadcrumbs, 1.5 cups of Parmesan, 2 tbsp parsley, and a generous amount of lemon pepper seasoning in a third bowl.
Coat each chicken breast first in flour, then dip into the egg wash, and finally press into the breadcrumb mixture until fully coated.
Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides and the internal temperature is cooked through. Remove and let rest on a wire rack or paper towel to maintain crispiness.
Bring a large pot of salted water to a boil. Cook the fettuccine until it is just under al dente. Reserve 1 cup of the pasta water before draining the noodles.
In a large pan, combine 2 tbsp olive oil and 4 tbsp of the garlic butter. Squeeze the cloves from the head of roasted garlic into the pan and whisk or stir until the garlic is smooth and integrated into the butter.
Pour in the heavy cream and bring the mixture to a light simmer. Add the cooked fettuccine to the pan and let it finish cooking in the cream sauce.
Add the reserved pasta water as needed to loosen the sauce to your desired consistency. Once the pasta is cooked to your liking, turn the heat to low or off.
Stir in additional Parmesan, red pepper flakes, black pepper, and fresh parsley until the sauce is creamy and fully combined.
In a separate small pan, melt the remaining 2 tbsp of garlic butter. Add the honey, a heavy amount of lemon pepper seasoning, and fresh lemon juice. Stir until smooth and remove from heat.
Toss the crispy fried chicken in the honey lemon pepper sauce until every piece is fully coated.
Plate the creamy garlic Parmesan fettuccine, top with the glazed chicken, and finish with a final garnish of Parmesan, parsley, and a squeeze of fresh lemon juice.
Notes
To roast garlic: Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 40 minutes until soft and golden.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1825
- Protein
- 78 g
- Carbs
- 178 g
- Fat
- 88 g
- Fiber
- 6 g
Where the calories come from
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