Crispy Chicken Alfredo (Printable)

Golden crispy chicken paired with creamy Parmesan Alfredo pasta for a satisfying family meal.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1/4 cup olive oil, for frying

→ Pasta

10 - 12 ounces fettuccine or penne pasta

→ Alfredo Sauce

11 - 4 tablespoons unsalted butter
12 - 2 cups heavy cream
13 - 1 cup grated Parmesan cheese
14 - 2 cloves garlic, minced
15 - 1/4 teaspoon ground nutmeg
16 - Salt and pepper, to taste

→ Garnish

17 - Chopped fresh parsley
18 - Extra Parmesan cheese

# Directions:

01 - Slice each chicken breast horizontally into two thinner cutlets to ensure even cooking.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one combining panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, shaking off excess, then dip in beaten egg, and press firmly into the panko-Parmesan mixture until evenly coated on all sides.
04 - Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to rest.
05 - Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
06 - In a saucepan over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute. Stir in heavy cream and ground nutmeg, bringing to a gentle simmer. Gradually add Parmesan cheese, stirring continuously until the sauce is smooth and thickened. Season with salt and pepper to taste.
07 - Toss the drained pasta with the Alfredo sauce, adding reserved pasta water as needed to reach the desired consistency. Slice the crispy chicken cutlets and arrange over the pasta. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately.

# Expert Suggestions:

01 -
  • The Parmesan crusted chicken gets so shatteringly crisp that even picky eaters forget they are eating real food and not something from a drive through.
  • The Alfredo sauce comes together in one pan with no fancy techniques, just butter, cream, and patience.
  • It reheats surprisingly well the next day if you store the chicken separately from the pasta.
02 -
  • If the oil is not hot enough when the chicken goes in, the panko absorbs grease instead of crisping and you end up with soggy breading that no amount of extra time can fix.
  • Adding the Parmesan to the sauce while the pan is still on high heat causes the cheese to separate and turn grainy instead of velvety.
03 -
  • Pound the chicken cutlets to an even thickness before breading so the thin end does not dry out while the thick end finishes cooking.
  • Use freshly grated Parmesan from a block, not the powdery kind in a can, because it melts into the sauce completely and tastes exponentially better.

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