Family Friendly Crispy Chicken Alfredo (Printable)

Crispy Parmesan-crusted chicken served over creamy fettuccine Alfredo for a comforting family dinner.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1½ cups panko breadcrumbs
05 - ½ cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - Salt and black pepper, to taste
08 - ¼ cup vegetable oil

→ Alfredo Sauce

09 - 2 tablespoons unsalted butter
10 - 2 cloves garlic, finely minced
11 - 1½ cups heavy cream
12 - 1 cup freshly grated Parmesan cheese
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Pasta

15 - 12 oz fettuccine or penne pasta

→ Garnish

16 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Slice each chicken breast in half horizontally to create thin cutlets. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: fill the first with all-purpose flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the beaten eggs, then press firmly into the panko-Parmesan mixture, coating both sides evenly.
04 - Heat vegetable oil in a large skillet over medium heat. Fry breaded cutlets for 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 drain, then slice into strips.
05 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
06 - In a saucepan, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, salt, and black pepper, whisking continuously until the sauce is smooth and thickened, 3 to 5 minutes.
07 - Toss the drained pasta with the Alfredo sauce until evenly coated. Divide among plates, top with crispy chicken strips, and garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • The crunch of the chicken against that velvety sauce is the kind of contrast that makes people go quiet after the first bite.
  • It comes together fast enough for a weeknight but feels special enough for company, which is a rare and wonderful thing.
  • Kids devour it without complaint and adults ask for seconds, and that truce alone is worth making it.
02 -
  • If your oil is not hot enough the breading will absorb it like a sponge and turn soggy instead of crispy, so wait for that shimmer before the first cutlet goes in.
  • Do not let the cream come to a full boil when making the sauce or it may break and become greasy rather than silky.
03 -
  • Use one hand for the flour and egg and the other for the panko to avoid breading your own fingers into stiff claw-like mitts, which I have done more times than I care to admit.
  • Grate your Parmesan from a wedge right before adding it to the sauce because pre-grated cheese in a bag will never melt as smoothly no matter how patient you are.

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