Here’s a Crispy Chicken Alfredo Pasta 🍗🧀🍝—creamy, crunchy, and totally crave-worthy.
Ingredients (serves 4)
Crispy Chicken
- 2 large chicken breasts, cut into cutlets or strips
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Oil, for frying
Pasta & Alfredo Sauce
- 12 oz fettuccine or penne
- 3 tbsp butter
- 3 cloves garlic, minced
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese
- Salt & pepper, to taste
- Optional: pinch of nutmeg
Instructions
1. Cook the pasta
- Boil pasta in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Make the crispy chicken
- Season chicken with salt, pepper, garlic powder, and paprika.
- Dredge in flour → dip in eggs → coat in panko mixed with Parmesan.
- Heat oil in a skillet over medium heat.
- Fry chicken 3–4 minutes per side until golden and cooked through.
- Drain on paper towels, then slice.
3. Make the Alfredo sauce
- In a saucepan, melt butter over medium heat.
- Add garlic and cook 30 seconds.
- Stir in cream and simmer 3–4 minutes.
- Reduce heat and whisk in Parmesan until smooth.
- Season with salt, pepper, and nutmeg if using.
4. Combine
- Toss pasta with Alfredo sauce, adding pasta water if needed for looseness.
- Plate pasta and top with sliced crispy chicken.
5. Serve
- Finish with extra Parmesan and parsley if desired.
Tips & Variations
- Extra crispy: Use all panko and shallow fry instead of deep fry.
- Baked chicken: Bake breaded chicken at 425°F for 18–22 minutes.
- Spicy: Add cayenne or crushed red pepper to the breading.
- Veggie add-ins: Broccoli, spinach, or mushrooms pair perfectly.
This dish is restaurant-quality comfort food and great for special dinners or indulgent weeknights.
If you want, I can give you a one-pan version, an air-fryer chicken version, or a lighter Alfredo sauce.
