Description
Succulent crispy chicken alfredo bliss delivers creamy pasta perfection with golden-brown chicken nestled in silky sauce. Rich Italian-inspired flavors combine expertly, promising a delightful meal you’ll savor down to the last comforting bite.
Ingredients
Scale
Protein:
- 2 large chicken breasts (boneless and skinless)
Coating and Seasoning:
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking Fat:
- 3 tablespoons olive oil
Instructions
- Thoroughly dry chicken breasts with paper towels, ensuring a moisture-free surface for optimal seasoning adhesion.
- Massage chicken with a robust blend of salt, pepper, garlic powder, and Italian seasoning, covering every inch of the meat.
- Create a three-station breading setup: first station with flour, second with whisked eggs, third with a mixture of panko breadcrumbs and Parmesan cheese.
- Meticulously coat each chicken breast by first dredging in flour, then dipping in eggs, and finally rolling in the panko-Parmesan mixture, pressing gently to create an even, crisp exterior.
- Warm olive oil in a large skillet over medium heat (around 350°F) until shimmering.
- Carefully place breaded chicken into the hot skillet, cooking 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer chicken to a wire rack, allowing excess oil to drain and preserve crispiness while resting.
- In a separate pan, melt butter over medium heat, then add minced garlic and sauté for 60 seconds until aromatic.
- Pour heavy cream into the pan, bringing to a gentle simmer and reducing heat to low for 3-4 minutes.
- Gradually incorporate grated Parmesan cheese, whisking continuously to create a smooth, velvety sauce.
- Season Alfredo sauce with salt and black pepper, adjusting to taste.
- Fold cooked fettuccine into the sauce, ensuring each strand is luxuriously coated.
- Slice chicken into elegant strips or serve whole atop the creamy pasta.
- Plate the fettuccine, crown with crispy chicken, and finish with a sprinkle of fresh parsley for a vibrant touch.
Notes
- Ensure chicken is completely dry before seasoning to achieve maximum crispiness and prevent soggy breading.
- Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking.
- Allow chicken to rest after cooking so juices redistribute, keeping meat tender and preventing dryness.
- Create gluten-free version by substituting regular flour with almond flour or gluten-free breadcrumbs for coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 2
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 31 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 180 mg