Creamy Chicken Alfredo Pasta with Parmesan Crusted Chicken Recipe
This Chicken Alfredo Pasta recipe features rich, creamy Alfredo sauce paired with crispy Parmesan crusted chicken breasts, all served over perfectly cooked fettuccine. The combination of tender chicken with cheesy, garlicky sauce makes for an indulgent yet easy-to-make Italian-inspired dinner perfect for family meals or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
For the Pasta
- 250 g Fettuccine Pasta
For the Alfredo Sauce
- 50 g butter
- 5 cloves garlic, minced
- 200 ml cream
- 125 g mascarpone cheese
- 100 g Parmesan cheese, grated
- Reserved pasta water, as needed
- 1 tsp Italian herbs
- 1/2 tsp chili flakes
- Salt, to taste
- Pepper, to taste
For the Parmesan Crusted Chicken
- 2 chicken breasts (about 200 g each), pounded to 1/2-inch thickness
- 1 egg, beaten
- 50 g all-purpose flour
- 100 g corn flakes, crushed
- 4 tbsp Parmesan cheese, grated
- 3 tbsp fresh parsley, chopped
- 200 ml olive oil, for frying
Instructions
- Prepare the Alfredo Sauce: In a saucepan, melt 50 g butter over medium heat. Add 5 cloves of minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
- Add cream and season: Pour in 200 ml cream and bring it to a gentle simmer, stirring occasionally. Add salt, pepper, 1 tsp Italian herbs, and 1/2 tsp chili flakes, stirring well to combine.
- Incorporate cheeses: Add 125 g mascarpone cheese and stir until melted and smooth. Gradually add 100 g grated Parmesan cheese, stirring continuously until the sauce is creamy and fully blended.
- Cook the pasta: Meanwhile, cook 250 g fettuccine according to package instructions until al dente. Reserve some pasta water before draining.
- Adjust sauce consistency: If the Alfredo sauce is too thick, stir in a small amount of reserved pasta water until desired consistency is reached.
- Prepare the chicken: Season the pounded chicken breasts on both sides with salt and pepper.
- Bread the chicken: Set up three shallow bowls: one with 50 g flour, one with beaten egg, and one with a mixture of 100 g crushed corn flakes, 4 tbsp grated Parmesan, and 3 tbsp chopped parsley. Dredge each chicken breast in flour, dip in egg, then coat evenly with the cornflake-Parmesan mixture.
- Cook the chicken: Heat 200 ml olive oil in a skillet over medium-high heat. Fry the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Combine pasta and sauce: Toss the cooked fettuccine in the Alfredo sauce until well coated.
- Serve: Slice the Parmesan crusted chicken and arrange it over the creamy Alfredo pasta. Garnish with extra Parmesan cheese and chopped parsley if desired.
Notes
- Reserve pasta water when draining to adjust the Alfredo sauce consistency.
- Pounding the chicken breasts ensures even cooking and tenderness.
- Use freshly grated Parmesan for best flavor and smooth sauce texture.
- Adjust chili flakes based on your preferred level of heat.
- For a lighter meal, substitute cream with half-and-half, though sauce will be less rich.
- Make sure oil is hot enough before frying chicken to get a crispy crust.
- Serve immediately to enjoy the Alfredo sauce creamy and the chicken crispy.
Keywords: Chicken Alfredo, Parmesan Crusted Chicken, Fettuccine Alfredo, Creamy Alfredo Sauce, Italian Pasta Dinner