Description
Crispy Chicken Alfredo Bliss is a decadent dish featuring breaded and fried chicken breasts served atop a creamy, garlicky Parmesan Alfredo sauce with perfectly cooked fettuccine pasta. This recipe balances crunchy textures with a smooth, rich sauce for a satisfying and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Crispy Chicken
- 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)
For the 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
For the Pasta and Garnish
- 12 oz fettuccine or your preferred pasta
- Salt, for the pasta water
- Fresh parsley (optional, for garnish)
Instructions
- Prep the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets for even cooking. Season the chicken with salt, pepper, and a light sprinkle of paprika.
- Set Up Breading Station: Place the flour mixed with garlic powder, onion powder, paprika, salt, and pepper in one shallow dish. In a second bowl, beat the eggs. In a third dish, combine the breadcrumbs with 1/2 cup grated Parmesan cheese. These will be used to coat the chicken pieces.
- Bread the Chicken: Dredge each chicken cutlet first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture. Press lightly so the coating adheres well.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, fry the breaded chicken cutlets for about 4-5 minutes per side or until golden brown and cooked through. Remove from pan and let rest on paper towels to absorb excess oil.
- Cook the Pasta: Meanwhile, 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.
- Make the Alfredo Sauce: In the same skillet used for the chicken, melt 1 tablespoon of unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in 1 1/2 cups grated Parmesan cheese, salt, black pepper, and garlic powder, whisking continuously until the cheese has melted and the sauce thickens to a creamy consistency.
- Combine Pasta and Sauce: Add the drained pasta to the Alfredo sauce, tossing gently to coat all strands evenly.
- Serve: Plate the creamy fettuccine Alfredo and top with the crispy chicken cutlets. Garnish with freshly chopped parsley if desired. Serve immediately while warm.
Notes
- For extra crispiness, use panko breadcrumbs mixed with Parmesan cheese.
- You can substitute chicken breasts with chicken thighs for a juicier result.
- Adjust garlic and cheese quantities in the sauce to your taste preferences.
- If you prefer a lighter sauce, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Make sure not to overcook the pasta; al dente is ideal to hold the sauce well.
