Crispy Parmesan Chicken Alfredo with Homemade Garlic Cream Sauce

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Introduction

Crispy Chicken Alfredo is the perfect combination of crunchy, golden chicken and luxuriously creamy pasta coated in a homemade garlic Alfredo sauce. This dish stands out because it balances textures beautifully—crispy breaded chicken on top of rich, velvety noodles for the ultimate comfort meal. The Parmesan coating adds a salty, nutty crunch while the sauce brings buttery depth, fresh garlic aroma, and silky smoothness. A quick tip for success: fry the chicken right before serving to maintain its crispiness, and toss the pasta in the sauce just before plating to keep it creamy and glossy.

Ingredients

For the Crispy Parmesan Chicken

• 2 large chicken breasts, halved into cutlets (about 1 lb total) (454 g)
• 1 cup breadcrumbs (100 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 tsp garlic powder (3 g)
• 1/2 tsp paprika (2 g)
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (2 g)
• 1/2 cup flour (60 g)
• 2 eggs, beaten
• 3 tbsp olive oil for pan-frying (45 ml)

For the Alfredo Pasta

• 12 oz fettuccine or linguine (340 g)
• 3 tbsp unsalted butter (42 g)
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream (355 ml)
• 1 cup freshly grated Parmesan cheese (100 g)
• 1/4 tsp salt (1.5 g)
• 1/4 tsp black pepper (1 g)
• 1/4 cup pasta water, reserved (60 ml)
• 2 tbsp chopped parsley (8 g)

Step-by-Step Instructions

1. Prepare the chicken cutlets.

   Slice each chicken breast horizontally to create evenly sized cutlets. Pat dry with paper towels so the coating adheres well.

2. Set up the breading station.

   Place flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a third. This ensures even coating and maximum crispiness.

3. Bread the chicken.

   Dredge each cutlet in flour, dip in the egg mixture, then press firmly into the Parmesan breadcrumb mixture. Coat both sides thoroughly.

4. Pan-fry the chicken.

   Heat olive oil in a large skillet over medium heat. Cook each cutlet for 4–5 minutes per side, or until golden brown and cooked to 165°F (74°C). Transfer to a wire rack to stay crisp.

5. Cook the pasta.

   Boil pasta in salted water until al dente. Reserve 1/4 cup (60 ml) of pasta water, then drain.

6. Start the garlic cream sauce.

   Melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.

7. Create the Alfredo base.

   Pour in heavy cream and simmer for 2–3 minutes until slightly thickened. The sauce should be creamy, smooth, and gently bubbling.

8. Add Parmesan and seasonings.

   Stir in grated Parmesan until melted and silky. Season with salt and pepper. Add pasta water as needed to loosen the sauce and maintain consistency.

9. Combine pasta and sauce.

   Toss the cooked pasta directly into the skillet, coating each strand in the creamy garlic Alfredo sauce. Stir in parsley for brightness.

10. Assemble the dish.

    Slice the crispy Parmesan chicken and place on top of the creamy Alfredo pasta. The contrast of textures makes each bite irresistible.

11. Serve immediately.

    Enjoy while the chicken is crisp, the sauce is velvety, and the pasta is hot. Add extra Parmesan if desired.

FAQs

How do I keep the chicken crispy after frying?

Place the cooked cutlets on a wire rack instead of a plate. This prevents steam from softening the crust.

Can I bake the chicken instead of frying it?

Yes! Bake at 425°F (220°C) for 18–20 minutes, flipping halfway. It will be slightly less crispy but still delicious.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner. Add 1–2 tablespoons of cream cheese to help thicken it and maintain creaminess.

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