Description
Crispy Chicken Alfredo Bliss is a deliciously creamy and crunchy pasta dish featuring golden breaded chicken breasts served over fettuccine in a rich Parmesan Alfredo sauce. This comforting recipe combines crunchy textures with velvety sauce, enhanced by garlic and fragrant parsley—a perfect meal for family dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (for frying)
Alfredo Sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Pasta
- 12 oz fettuccine or your preferred pasta
- Salt, for the pasta water
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets for even cooking. In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Place beaten eggs in another bowl, and in a third bowl, combine breadcrumbs with grated Parmesan cheese.
- Coat the chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb and Parmesan mixture. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Fry the chicken: In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets and cook for about 4-5 minutes per side until golden brown and cooked through. Remove from pan and keep warm.
- Make the Alfredo sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream, then add salt, black pepper, and garlic powder. Bring to a gentle simmer and gradually stir in the 1 1/2 cups grated Parmesan cheese until melted and the sauce thickens to a creamy consistency.
- Combine pasta with sauce: Add the cooked fettuccine into the Alfredo sauce and toss to coat evenly.
- Assemble and serve: Plate the creamy fettuccine Alfredo, top with the crispy chicken cutlets, and garnish with fresh parsley if desired. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, use panko breadcrumbs.
- You can substitute chicken breasts with thighs for juicier results.
- Use freshly grated Parmesan cheese for better melting and flavor.
- Make sure not to overcook the pasta; al dente texture works best with Alfredo sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently with cream or milk to loosen.
