Creamy Buffalo Chicken Alfredo
Creamy Buffalo Chicken Alfredo
Ingredients
For the Chicken Cutlets
- 2 chicken breast, large, pounded thin
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 3/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- as needed olive oil, for frying
For the Buffalo Sauce
- 4 tablespoons butter
- 1/2 cup Frank’s RedHot
For the Alfredo
- 3 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 12 ounces fettuccine
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pasta water, reserved, plus more as needed
- to taste salt
- to taste black pepper
- 2 tablespoons parsley, chopped
Instructions
- 1
Set up three separate dredging stations for the chicken. In a shallow bowl, combine the 1 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In a second shallow bowl, beat the 2 eggs. In a third shallow bowl, mix the 1 1/2 cups breadcrumbs with 3/4 cup grated Parmesan cheese and 2 tablespoons chopped parsley. Take the 2 pounded chicken breasts and first coat them thoroughly in the flour mixture, shaking off any excess. Next, dip them into the beaten eggs, ensuring they are fully covered. Finally, coat them in the breadcrumb mixture, pressing gently to ensure an even and complete coating.
⏱️ 10 min
- 2
Heat a generous amount of olive oil in a large pan or skillet over medium heat. Once the oil is hot, carefully place the coated chicken cutlets into the pan. Cook each side for 4 to 5 minutes, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the cooked chicken cutlets from the pan and set them aside on a plate lined with paper towels to drain any excess oil.
⏱️ 10 min
- 3
In a small saucepan, melt the 4 tablespoons of butter over low heat. Once the butter is melted, stir in the 1/2 cup Frank’s RedHot until the sauce is smooth and well combined. Take the cooked chicken cutlets and either toss them directly in the buffalo sauce or brush the sauce generously over them to coat.
⏱️ 5 min
- 4
Bring a large pot of salted water to a rolling boil. Add the 12 ounces of fettuccine and cook according to package instructions until it is al dente (firm to the bite). Before draining the pasta, reserve 1 cup of the pasta water. Then, drain the fettuccine and set aside.
⏱️ 10 min
- 5
In a clean large pan or skillet, melt the 3 tablespoons of butter over medium heat. Add the 3 to 4 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the 2 cups of heavy cream and bring the mixture to a gentle simmer, allowing it to cook until it slightly thickens, about 3 to 5 minutes.
⏱️ 5 min
- 6
Add the cooked fettuccine and about 1/2 cup of the reserved pasta water to the pan with the simmering Alfredo sauce. Toss the pasta to ensure it is thoroughly coated in the sauce. Reduce the heat to low. Stir in the 1 cup of freshly grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is achieved. Season the Alfredo with salt and black pepper to taste, and stir in the 2 tablespoons of chopped parsley.
⏱️ 5 min
- 7
To serve, plate a generous portion of the creamy Alfredo pasta. Top with the buffalo chicken cutlets. Garnish with a final sprinkle of fresh parsley before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Buffalo Chicken Alfredo
For the Chicken Cutlets
- 2 chicken breast, large, pounded thin
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 3/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- as needed olive oil, for frying
For the Buffalo Sauce
- 4 tablespoons butter
- 1/2 cup Frank’s RedHot
For the Alfredo
- 3 tablespoons butter
- 2 cups heavy cream
- 3 cloves garlic, minced
- 12 ounces fettuccine
- 1 cup Parmesan cheese, freshly grated
- 1/2 cup pasta water, reserved, plus more as needed
- to taste salt
- to taste black pepper
- 2 tablespoons parsley, chopped
Instructions
- 1
Set up three separate dredging stations for the chicken. In a shallow bowl, combine the 1 cup all-purpose flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In a second shallow bowl, beat the 2 eggs. In a third shallow bowl, mix the 1 1/2 cups breadcrumbs with 3/4 cup grated Parmesan cheese and 2 tablespoons chopped parsley. Take the 2 pounded chicken breasts and first coat them thoroughly in the flour mixture, shaking off any excess. Next, dip them into the beaten eggs, ensuring they are fully covered. Finally, coat them in the breadcrumb mixture, pressing gently to ensure an even and complete coating.
⏱️ 10 min - 2
Heat a generous amount of olive oil in a large pan or skillet over medium heat. Once the oil is hot, carefully place the coated chicken cutlets into the pan. Cook each side for 4 to 5 minutes, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F. Remove the cooked chicken cutlets from the pan and set them aside on a plate lined with paper towels to drain any excess oil.
⏱️ 10 min - 3
In a small saucepan, melt the 4 tablespoons of butter over low heat. Once the butter is melted, stir in the 1/2 cup Frank’s RedHot until the sauce is smooth and well combined. Take the cooked chicken cutlets and either toss them directly in the buffalo sauce or brush the sauce generously over them to coat.
⏱️ 5 min - 4
Bring a large pot of salted water to a rolling boil. Add the 12 ounces of fettuccine and cook according to package instructions until it is al dente (firm to the bite). Before draining the pasta, reserve 1 cup of the pasta water. Then, drain the fettuccine and set aside.
⏱️ 10 min - 5
In a clean large pan or skillet, melt the 3 tablespoons of butter over medium heat. Add the 3 to 4 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the 2 cups of heavy cream and bring the mixture to a gentle simmer, allowing it to cook until it slightly thickens, about 3 to 5 minutes.
⏱️ 5 min - 6
Add the cooked fettuccine and about 1/2 cup of the reserved pasta water to the pan with the simmering Alfredo sauce. Toss the pasta to ensure it is thoroughly coated in the sauce. Reduce the heat to low. Stir in the 1 cup of freshly grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is achieved. Season the Alfredo with salt and black pepper to taste, and stir in the 2 tablespoons of chopped parsley.
⏱️ 5 min - 7
To serve, plate a generous portion of the creamy Alfredo pasta. Top with the buffalo chicken cutlets. Garnish with a final sprinkle of fresh parsley before serving immediately.
⏱️ 5 min