Description
Crispy chicken meets creamy alfredo in a mouthwatering Italian-inspired dish that promises pure comfort. Perfectly golden chicken nestles against silky pasta, delivering rich flavors and irresistible textures you won’t be able to resist.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Cheese:
- 2.5 cups grated Parmesan cheese
Breading and Seasoning:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Sauce Ingredients:
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Pasta:
- 12 ounces (340 grams) fettuccine or spaghetti, cooked and drained
Cooking Fat:
- Vegetable oil, for frying
Instructions
- Prepare the breading station by arranging three shallow dishes: one with seasoned flour, another with whisked eggs, and the third with a blend of panko, Parmesan, garlic powder, paprika, salt, and pepper.
- Carefully coat each chicken breast first in flour, ensuring complete coverage, then dip into eggs, allowing excess to drip off, and finally press into the seasoned breadcrumb mixture for an even, crispy exterior.
- Heat vegetable oil in a large skillet to medium-high temperature, creating enough depth to partially submerge the chicken.
- Gently lower breaded chicken into hot oil, frying each side for 4-5 minutes until achieving a golden-brown crust and ensuring internal temperature reaches 165°F/74°C.
- Remove chicken and place on a wire rack or paper towel-lined surface to drain excess oil and maintain crispiness.
- Melt butter in a saucepan over medium heat, adding minced garlic and sautéing until aromatic.
- Pour heavy cream into the pan, bringing the mixture to a gentle simmer while stirring continuously.
- Gradually incorporate Parmesan cheese, whisking until the sauce becomes smooth and velvety, then season with salt, pepper, and a hint of nutmeg.
- Cook pasta according to package instructions, then toss thoroughly with the warm Alfredo sauce.
- Plate the creamy pasta, positioning the crispy chicken breast on top and garnishing with additional Parmesan and chopped parsley for a fresh finish.
Notes
- Breading Technique Matters: Use a light touch when coating chicken to prevent thick, heavy layers that can become greasy or fall off during frying.
- Oil Temperature Control: Maintain consistent oil heat around 350°F to ensure crispy exterior and fully cooked interior without burning the breading.
- Gluten-Free Adaptation: Replace wheat flour with cornstarch or gluten-free flour blend, and use gluten-free breadcrumbs for celiac-friendly version.
- Healthier Modification: Bake chicken at 425°F on a wire rack for 20-25 minutes instead of deep-frying to reduce oil consumption while maintaining crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 850
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 200 mg