Description
Crispy Chicken Alfredo Bliss combines perfectly breaded and pan-fried chicken breasts with a luscious, creamy Alfredo sauce served over tender fettuccine pasta. This comforting dish features a crunchy, flavorful crust on the chicken and a rich sauce made with garlic, cream, and Parmesan cheese, garnished with fresh parsley for a delightful finish. Ideal for a hearty family dinner or special occasion.
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
- 12 oz fettuccine or your preferred pasta
- Salt, for the pasta water
For Garnish
- Fresh parsley (optional)
Instructions
- Prepare the Chicken: Begin by pounding the boneless, skinless chicken breasts to an even thickness for uniform cooking. Season both sides with salt, pepper, garlic powder, onion powder, and paprika to build a flavorful base.
- Bread the Chicken: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese. Dredge each chicken breast first in the flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate lined with paper towels to drain excess oil.
- 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.
- Make the Alfredo Sauce: In the same skillet used for the chicken (wipe out excess oil if necessary), melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, pepper, and garlic powder, stirring continuously until the sauce thickens and is smooth.
- Combine and Serve: Add the cooked pasta to the Alfredo sauce and toss to coat evenly. Slice the crispy chicken breasts and arrange them on top or alongside the pasta. Garnish with fresh parsley if desired. Serve immediately for best texture and flavor.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can substitute chicken thighs for breasts if preferred, adjusting cook time as needed.
- Make sure the oil is hot enough before frying to prevent greasy chicken.
- Leftover sauce can be refrigerated and gently reheated with a splash of cream or milk.
- Feel free to add steamed vegetables like broccoli or asparagus for a complete meal.
