Description
Crispy Chicken Alfredo Bliss combines perfectly seasoned, crispy fried chicken breasts with a rich and creamy homemade Alfredo sauce served over tender fettuccine pasta. This comforting and indulgent dish balances crunchy textures with velvety sauce for a satisfying meal that’s ideal for family dinners or special occasions.
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, for garnish)
Instructions
- Prepare the chicken: Begin by flattening the boneless, skinless chicken breasts to an even thickness for uniform cooking. In a shallow dish, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. Dip each chicken breast first into the flour mixture, then the beaten eggs, and finally coat with a mix of breadcrumbs and grated Parmesan cheese.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
- Cook the pasta: While the chicken is frying, 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, reserving a bit of the pasta water if needed to thin the sauce.
- Make the Alfredo sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, pepper, and garlic powder. Stir continuously until the cheese melts and the sauce thickens to a creamy consistency.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the Alfredo sauce. Toss until the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve: Slice the crispy chicken breasts and arrange on top of the Alfredo-coated pasta. Garnish with fresh parsley if desired and serve immediately for the best flavor and texture.
Notes
- Use panko breadcrumbs for extra crispiness on the chicken coating.
- Make sure the oil is hot enough before frying to avoid greasy chicken.
- Reserve some pasta water to adjust the sauce consistency if needed.
- The dish is best served fresh but leftover Alfredo sauce can be stored and gently reheated with cream or milk to revive creaminess.
- Fresh parsley adds color and a mild herbal note to balance the richness.
