Crispy Chicken Alfredo The Ultimate Indulgence

Recipe Introduction: Crispy Chicken Alfredo, Yeah?

Ever crave something that's proper comfort food but just a little bit fancy? This crispy chicken alfredo chicken alfredo recipe is just the ticket.

Honestly, it’s got everything you could want. Crispy, golden chicken, a creamy sauce, and pasta. What's not to love?

A Classic with a Twist

Alfredo sauce, as I'm sure you know, is Italian-American, born from a simple Roman dish. This version? It takes it up a notch! It’s not difficult, but does need about 40 minutes.

This recipe makes 4 servings, perfect for a family dinner or a get-together with your mates.

Why This Crispy Chicken Alfredo Recipe Rocks!

The big win here is the crispy chicken . Forget soggy chicken! This panko crusted chicken alfredo is the best. It’s perfect for a Sunday dinner, a special occasion, or just when you need a bit of cheering up.

What makes this recipe special? It's all about balancing crispy and creamy.

The Crispy Chicken Alfredo Key Players

Okay, let's get cracking! Here's what you'll need to whip up this homemade alfredo sauce and chicken alfredo with crispy chicken .

• 2 chicken breasts
• Flour, garlic powder, Italian seasoning, salt, pepper
• Eggs, panko breadcrumbs, Parmesan cheese
• Butter, garlic, heavy cream
• Fettuccine pasta

Crispy Chicken Alfredo The Ultimate Indulgence Recipe Card

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Preparation time:15 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 2 large boneless, skinless chicken breasts (approximately 450g)
• ½ cup all-purpose flour (60g)
• 1 teaspoon garlic powder (5ml)
• 1 teaspoon Italian seasoning (5ml)
• ½ teaspoon salt (2.5ml)
• ½ teaspoon black pepper (2.5ml)
• 2 large eggs (approximately 100g)
• 1 cup panko breadcrumbs (100g)
• ½ cup grated Parmesan cheese (50g), plus extra for serving
• 3 tablespoons olive oil or butter (45ml)
• 3 tablespoons unsalted butter (45g)
• 3 cloves garlic, minced (approximately 9g)
• 2 cups heavy cream (473ml)
• 1 cup freshly grated Parmesan cheese (100g)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional garnish)
• 12 ounces fettuccine (340g), or your preferred pasta shape

Instructions:

• Slice chicken breasts horizontally to create thinner cutlets. Pat dry with paper towels.
• Prepare three shallow bowls: one with flour and seasonings, one with beaten eggs, and one with panko and Parmesan.
• Dredge each cutlet in flour, then egg, then panko mixture, pressing to adhere.
• Heat oil or butter in a skillet over medium heat. Fry chicken until golden brown and cooked through (internal temp 165°F/74°C), about 3-4 minutes per side. Transfer to paper towels to drain.
• Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
• Melt butter in the same skillet (wipe out excess oil if necessary). Sauté garlic until fragrant.
• Pour in heavy cream and simmer until slightly thickened.
• Stir in Parmesan cheese until melted and smooth. Season with salt and pepper. Add a splash of pasta water if the sauce is too thick.
• Toss cooked pasta with Alfredo sauce. Plate and top with crispy chicken cutlets. Garnish with parsley and extra Parmesan.

Nutrition Facts

Calories:750-900

Fat:40-50g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Italian-American

Ingredients & Equipment: Let's Get Cooking!

Okay, let's get cracking! To make this glorious crispy chicken alfredo chicken alfredo , you'll need some key bits and bobs.

Don't worry; it's nothing too fancy! We're going for delicious, not pretentious.

Crispy Chicken Essentials

Here's what you'll need for the chicken:

• 2 large chicken breasts (about 450g ). Look for plump, pink chicken. If it smells funny, chuck it!
• ½ cup all-purpose flour ( 60g )
• 1 tsp garlic powder ( 5ml )
• 1 tsp Italian seasoning ( 5ml )
• ½ tsp salt ( 2.5ml )
• ½ tsp black pepper ( 2.5ml )
• 2 large eggs (around 100g )
• 1 cup panko breadcrumbs ( 100g ). Panko makes it extra crispy!
• ½ cup grated Parmesan cheese ( 50g )
• 3 tbsp olive oil or butter ( 45ml )

Chicken Quality Note: For the chicken, make sure it's nice and plump. This makes the crispy chicken alfredo chicken alfredo really shine.

Alfredo Sauce Power-Ups

For that creamy dream:

• 3 tbsp unsalted butter ( 45g )
• 3 cloves garlic, minced (about 9g )
• 2 cups heavy cream ( 473ml ). Full fat is best. We're not dieting today!
• 1 cup freshly grated Parmesan cheese ( 100g )
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Seasoning Notes: Don't skip the garlic. It's a flavour bomb! If you're feeling adventurous, a pinch of nutmeg in the sauce is chef's kiss .

Pasta Perfection

• 12 oz fettuccine ( 340g ). Or any pasta you fancy. I love rigatoni!

Equipment Needed:

• Three shallow bowls for the breading station
• A large skillet for frying. My old cast iron does the trick!
• A big pot for the pasta. Nothing too posh!
• Tongs are handy.
• A whisk for the sauce.
• Paper towels. Because nobody likes greasy chicken.
• Colander to drain the pasta.

Equipment Notes: Don't stress if you don't have fancy kit. Use what you've got! A chopping board is useful too.

Remember this delicious recipe is not only easy, it is also great comfort food chicken recipe .

Okay, let's get cracking! We're diving into the delicious world of Crispy Chicken Alfredo. Who doesn't love a bit of comfort food? We are doing crispy chicken alfredo chicken alfredo , but like, the best version.

Forget bland, this is flavour central.

Crispy Chicken Alfredo: Let's Cook

This is not just throwing stuff together, it's like building a flavour castle. Honestly, it's easier than you think. Trust me.

Prep Steps: Getting Our Ducks in a Row

First, mise en place , baby! Get all your ingredients measured out. It saves so much time. Slice those chicken breasts into thinner cutlets.

This helps them cook evenly. Pat them dry with paper towels; no one likes soggy chicken. Safety first, always wash your hands before handling raw chicken, right? It’s the law, innit?

Step-by-Step Process: Let's Get Cooking

1. Set up your breading station: flour, eggs, then panko with parmesan.
2. Dredge each chicken cutlet in flour, then egg, then panko/parmesan. Press it on!
3. Heat 3 tablespoons olive oil in a skillet over medium heat.
4. Fry chicken until golden brown and cooked through. This should take about 3- 4 minutes per side . Aim for an internal temp of 165° F/ 74° C .
5. Cook 340g of fettuccine according to packet instructions. Reserve about ½ cup of pasta water.
6. Melt 3 tablespoons of butter in the skillet. Sauté 3 cloves minced garlic until fragrant.
7. Pour in 473ml of heavy cream and simmer until slightly thickened.
8. Stir in 100g Parmesan. Season with salt and pepper. Add pasta water if the sauce is too thick.

Pro Tips: Chef's Secrets

Pound those chicken cutlets to an even thickness for maximum crispiness. Trust me! Don't overcrowd the pan when frying the chicken.

Cook in batches. Freshly grated Parmesan is key for the sauce; it melts better.

The most common mistake? Overcooking the chicken, so keep a close eye on it. Salt your pasta water; it makes a big difference.

If you fancy doing things in advance, bread the chicken and keep it in the fridge. The Homemade alfredo sauce will taste so good!

Right then, there you have it – your guide to Crispy Chicken Alfredo . Get stuck in. Remember to have fun!

Recipe Notes for Your Crispy Chicken Alfredo Masterpiece

Okay, let's get cracking. Before you dive into this crispy chicken alfredo chicken alfredo goodness, a few extra bits to make your life easier! These are the bits that make the dish even more special! I have a real soft spot for it.

Ace Serving Suggestions

Presentation matters, right? Plating this dish is simple. Twirl the pasta into a nest. Then, add the panko crusted chicken alfredo on top.

Sprinkle with fresh parsley and a good grating of Parmesan. Bam! Restaurant-worthy.

As for sides, steamed broccoli is always a winner. Garlic bread? Always. A simple green salad cuts through the richness perfectly. Maybe a cheeky glass of Pinot Grigio. You know? Classy!

Savvy Storage Tips

Got leftovers? Lucky you! The chicken alfredo with crispy chicken keeps well. Refrigerate in an airtight container for up to 3 days.

Freezing isn't ideal. The sauce can separate and the chicken can get a bit soggy. If you must, freeze the sauce separately.

Thaw in the fridge overnight. Reheat gently on the hob, stirring constantly. Reheat the chicken in the oven to keep it crispy.

Cheeky Variations

Want to mix things up? Easy chicken alfredo recipe transformations are so great. For a lighter option , use half-and-half instead of heavy cream.

The sauce won't be as rich, but it'll still be delicious. Going gluten-free? Use gluten-free pasta and breadcrumbs. Bob's your uncle! A delightful dish which could fit anyone.

Feeling fancy? Add some sun-dried tomatoes or artichoke hearts to the sauce. Swapping ingredients is okay!

Nutrition Nitty-Gritty

Alright, down to brass tacks. Each serving of this Parmesan chicken alfredo is estimated to have about 750-900 calories. There are 50-60 grams of protein.

Fat is around 40-50 grams. Carbs are 50-60 grams.

Remember, this is just an estimate. But, hey, it's packed with protein. Plus, all that lovely Parmesan is a good source of calcium.

It's comfort food , not health food, though. Everything in moderation, my friend. That said, this comfort food chicken recipe is totally delicious.

Crispy chicken alfredo recipe . you can do this. It's easier than you think. Get in the kitchen, turn up the tunes and have some fun.

Honestly, the first time I made alfredo, it was a disaster. But, I learned from my mistakes. Now, it's one of my go-to dishes.

Get going and enjoy!