Chicken Alfredo Recipe with Crispy Panko Chicken
When it comes to comfort food, few dishes rival the creamy indulgence of chicken Alfredo. This recipe takes the classic Alfredo sauce and pairs it with crispy Panko-coated chicken, elevating the dish to a whole new level of flavor and texture.
Equipment
- Cutting board
- Sharp Knife
- Mixing Bowls
- Large skillet
- Medium saucepan
- Large pot
- Tongs
- Whisk
- Colander
- Plate lined with paper towels
Ingredients
For the Crispy Panko Chicken
- 2 large chicken breasts
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs beaten
- ½ cup all-purpose flour
- 3 tablespoons olive oil for frying
For the Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 ½ cups heavy cream
- 1 ½ cups grated Parmesan cheese
- ¼ teaspoon ground nutmeg optional, for depth of flavor
- Salt and black pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
For the Pasta
- 12 ounces fettuccine pasta
- 1 teaspoon salt for boiling water
Optional Pairings
- Garlic bread: Sliced baguette brushed with garlic butter and toasted.
- Side salad: A mix of arugula cherry tomatoes, cucumbers, and a light vinaigrette.
Instructions
Step 1: Prepare the Chicken
- Slice each chicken breast in half horizontally to create thinner pieces. Pat dry with paper towels.
- Set up a dredging station with three bowls:
- Bowl 1: Flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs and Parmesan cheese.
- Coat each chicken piece in the flour mixture, then dip it in the egg, and finally coat it in the Panko-Parmesan mixture. Press gently to ensure the coating sticks.
Step 2: Fry the Chicken
- Heat olive oil in a large skillet over medium heat.
- Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
- Transfer to a plate lined with paper towels to drain excess oil.
Step 3: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Step 4: Make the Alfredo Sauce
- In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
- Stir in heavy cream and let it simmer gently for 2-3 minutes.
- Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy.
- Add nutmeg (optional), and season with salt and black pepper to taste.
Step 5: Assemble the Dish
- Toss the cooked fettuccine in the Alfredo sauce until evenly coated.
- Serve the pasta on a plate, topped with a piece of crispy Panko chicken.
- Garnish with chopped parsley and extra Parmesan cheese if desired.
Notes
Nutritional Value (Per Serving - Approximate)
Calories: 650-750 kcal/ Protein: 40-45 grams/ Carbohydrates: 50-55 grams//Fat: 30-35 grams/ Saturated Fat: 12-15 grams/ Fiber: 2-3 grams/ Sugars: 3-5 grams/ Cholesterol: 135-150 mg/ Sodium: 800-900 mg/ Calcium: 350-400 mg/ Iron: 2-3 mg Did you make this recipe? Leave a comment and rating! Nutrition Disclaimer:The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.