Easy Crispy Chicken Alfredo Pasta
Enjoy this comforting and easy-to-make Crispy Chicken Alfredo Pasta, featuring perfectly seasoned crispy chicken cutlets atop a rich, creamy Alfredo sauce and tender fettuccine. It's a perfect weeknight meal that tastes like it came from your favorite Italian restaurant!
Equipment
- Large skillet
- Large saucepan
Ingredients
For the Crispy Chicken
- 2 medium boneless, skinless chicken breasts (about 1.5 pounds)
- 1/4 cup all-purpose flour
- 2 large eggs whisked
- 1 cup Panko breadcrumbs (for extra crunch!)
- 1/2 cup freshly grated Parmesan cheese (finely grated)
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil (for cooking chicken)
- 2 tbsp unsalted butter (optional, for richness)
For the Creamy Alfredo Sauce & Pasta
- 1 pound fettuccine pasta
- 4 tbsp unsalted butter
- 6 cloves garlic minced (about 1 ½ tablespoons)
- 2 cups heavy whipping cream
- 2 cups low-sodium chicken broth
- 2 tbsp cornstarch
- 2 ounces cream cheese softened (optional, for extra smoothness)
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (adds flavor, not much spice)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano is best)
Instructions
- 1. Prep the Chicken: Slice each chicken breast horizontally to create two thinner fillets (you'll have 4 total). Place them between plastic wrap and gently pound them to an even ¼ to ½-inch thickness.
- 2. Set Up Breading Stations: Prepare three shallow dishes. Put the flour in the first dish. Whisk the eggs in the second. In the third, mix the Panko breadcrumbs, ½ cup Parmesan cheese, dried parsley, dried basil, paprika, onion powder, garlic powder, ½ tsp salt, and ¼ tsp pepper.
- 3. Bread the Chicken: Dip each chicken fillet first in the flour (shaking off any excess), then into the egg (letting any extra drip off), and finally press it firmly into the Panko mixture until it's fully coated. Place the breaded chicken on parchment paper.
- 4. Cook the Chicken (Pan-Fry Method): Heat ¼ cup olive oil in a large nonstick skillet over medium-high heat. Add two chicken cutlets, reduce the heat to medium, and cook for 3-4 minutes on each side until they are golden, crispy, and cooked through (the internal temperature should reach 165°F). For extra flavor, you can add 1 tablespoon of butter when you flip the chicken. Transfer cooked chicken to paper towels, wipe out the skillet, and repeat with the remaining chicken. (For a lighter option, you can air-fry at 400°F for 8 minutes, flip, then 5-7 more minutes, or bake at 425°F for 10 minutes per side after tossing the Panko with olive oil first.)
- 5. Cook the Pasta: While the chicken is cooking, boil the fettuccine in salted water according to the package instructions until it's al dente (a little firm to the bite). Reserve 1 cup of the pasta water, then drain the pasta.
- 6. Start the Alfredo Sauce: In a large saucepan (or the same skillet after wiping it clean), melt 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 7. Create the Creamy Base: In a separate cup or bowl, whisk the chicken broth with the cornstarch until it's completely smooth. Add this mixture, heavy cream, softened cream cheese (if you're using it), 1 tsp dried basil, 1 tsp dried parsley, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ½ tsp pepper, and ¼ tsp red pepper flakes to the saucepan. Reduce the heat to medium-low and whisk until the cream cheese (if used) is fully melted and the sauce is smooth.
- 8. Add Parmesan: Gradually add 1 ½ cups of grated Parmesan cheese, a handful at a time, whisking continuously until each addition is smooth and melted before adding more. Bring the sauce to a gentle simmer and cook for about 3-5 minutes, or until it slightly thickens and all the Parmesan is completely melted.
- 9. Combine & Serve: Add the cooked fettuccine to the sauce and toss until every noodle is beautifully coated. If the sauce seems too thick, simply add a splash of the reserved pasta water to reach your desired consistency. Slice the crispy chicken and arrange it over the pasta. Garnish with fresh parsley if you like, and serve immediately!
Notes
Nutrition Information (per serving, based on 4 servings):
- Calories: 750-850
- Total Carbs: 60-70g
- Net Carbs: 55-65g
- Fats: 45-55g
- Protein: 45-55g
