Chicken Alfredo Pasta
Chicken Alfredo Pasta
Ingredients
For the Crispy Chicken
- 2 cups cornflakes, crushed
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 chicken cutlets, about 1 pound total
- 1/2 cup vegetable oil, for frying, or as needed
For the Alfredo Sauce
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 teaspoon dried Italian herb mix, with chili flakes
- 1/2 teaspoon salt, or to taste
- 2 tablespoons cream cheese
- 1/2 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the breading mixture: On a flat plate or shallow dish, combine the crushed cornflakes, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Mix these ingredients together thoroughly by hand until well combined.
⏱️ 5 min
- 2
Coat the chicken: Take each chicken cutlet and press it firmly into the prepared breading mixture, ensuring both sides are completely coated with the cornflake mixture. Set aside on a clean plate.
⏱️ 5 min
- 3
Fry the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and place on a wire rack set over a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 12 min
- 4
Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until it reaches an al dente consistency. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
⏱️ 10 min
- 5
Prepare the Alfredo sauce: In the same large skillet (or a clean one if preferred), melt 1/2 cup of unsalted butter over medium heat.
⏱️ 2 min
- 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Pour in 1 1/2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 8
Sprinkle in 1 teaspoon of dried Italian herb mix with chili flakes and 1/2 teaspoon of salt. Stir well to combine.
⏱️ 1 min
- 9
Add 2 tablespoons of cream cheese to the sauce. Stir continuously until the cream cheese has melted and is fully incorporated into the sauce.
⏱️ 2 min
- 10
Stir in the remaining 1/2 cup of grated Parmesan cheese. Continue stirring until the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 11
Add the drained cooked pasta directly into the prepared Alfredo sauce in the pan. Toss the pasta thoroughly with the sauce, ensuring every strand is evenly coated.
⏱️ 2 min
- 12
Slice the fried chicken cutlets into strips.
⏱️ 2 min - 13
Divide the pasta among serving plates. Arrange the sliced chicken pieces attractively on top of the sauced pasta. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Pasta
For the Crispy Chicken
- 2 cups cornflakes, crushed
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 chicken cutlets, about 1 pound total
- 1/2 cup vegetable oil, for frying, or as needed
For the Alfredo Sauce
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 teaspoon dried Italian herb mix, with chili flakes
- 1/2 teaspoon salt, or to taste
- 2 tablespoons cream cheese
- 1/2 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the breading mixture: On a flat plate or shallow dish, combine the crushed cornflakes, 1/2 cup grated Parmesan cheese, and 2 tablespoons chopped fresh parsley. Mix these ingredients together thoroughly by hand until well combined.
⏱️ 5 min - 2
Coat the chicken: Take each chicken cutlet and press it firmly into the prepared breading mixture, ensuring both sides are completely coated with the cornflake mixture. Set aside on a clean plate.
⏱️ 5 min - 3
Fry the chicken: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil. Fry for 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and place on a wire rack set over a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 12 min - 4
Cook the pasta: While the chicken is frying, bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until it reaches an al dente consistency. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
⏱️ 10 min - 5
Prepare the Alfredo sauce: In the same large skillet (or a clean one if preferred), melt 1/2 cup of unsalted butter over medium heat.
⏱️ 2 min - 6
Add the minced garlic to the melted butter and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Pour in 1 1/2 cups of heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 8
Sprinkle in 1 teaspoon of dried Italian herb mix with chili flakes and 1/2 teaspoon of salt. Stir well to combine.
⏱️ 1 min - 9
Add 2 tablespoons of cream cheese to the sauce. Stir continuously until the cream cheese has melted and is fully incorporated into the sauce.
⏱️ 2 min - 10
Stir in the remaining 1/2 cup of grated Parmesan cheese. Continue stirring until the sauce becomes creamy and smooth. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 11
Add the drained cooked pasta directly into the prepared Alfredo sauce in the pan. Toss the pasta thoroughly with the sauce, ensuring every strand is evenly coated.
⏱️ 2 min - 12
Slice the fried chicken cutlets into strips.
⏱️ 2 min - 13
Divide the pasta among serving plates. Arrange the sliced chicken pieces attractively on top of the sauced pasta. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min