Creamy Chicken Alfredo Pasta with Parmesan Crust Recipe

Introduction

This Chicken Alfredo Pasta combines tender, crispy Parmesan-crusted chicken with a rich, creamy Alfredo sauce tossed through perfectly cooked fettuccine. It’s a comforting dish that’s surprisingly easy to prepare, perfect for a family dinner or when you want to impress without fuss.

Ingredients

• 250 g Fettuccine Pasta
• 50 g Butter
• 5 cloves of garlic (minced)
• 200 ml Cream
• 125 g Mascarpone
• 100 g Parmesan cheese (grated)
• Pasta water (reserved from cooking pasta)
• 1 tsp Italian herbs
• 1/2 tsp Chili flakes
• Pepper (to taste)
• Salt (to taste)
• 2 chicken breasts (about 200g each, pounded to 1/2-inch thickness)
• Salt (to taste)
• Pepper (to taste)
• 1 egg
• 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

1. Step 1: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it.
2. Step 2: Pour in the cream and bring to a gentle simmer, stirring occasionally.
3. Step 3: Season the cream with salt, pepper, chili flakes, and Italian herbs. Stir to combine.
4. Step 4: Add the mascarpone cheese and stir until melted and smooth.
5. Step 5: Gradually add the grated Parmesan cheese, stirring continuously until the sauce is creamy and fully melted.
6. Step 6: Cook the fettuccine pasta according to package instructions until al dente. Reserve some pasta water before draining.
7. Step 7: Season the chicken breasts with salt and pepper. Prepare three shallow bowls with flour, beaten egg, and a mixture of crushed corn flakes, grated Parmesan, and chopped parsley.
8. Step 8: Coat each chicken breast first in flour, then dip in egg, and finally press into the cornflake mixture to cover evenly.
9. Step 9: Heat olive oil in a skillet over medium-high heat. Fry the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
10. Step 10: Toss the cooked pasta with the Alfredo sauce, adding reserved pasta water as needed to reach desired consistency.
11. Step 11: Slice the Parmesan-crusted chicken and serve on top of the creamy Alfredo pasta. Garnish with extra Parmesan and parsley if desired.

Tips & Variations

• To make the sauce lighter, substitute half of the cream with milk or use a lower-fat cream variety.
• Add steamed broccoli or peas to the pasta for extra color and nutrition.
• Use panko breadcrumbs instead of corn flakes for a different texture on the chicken crust.
• For a spicier kick, increase chili flakes or add a dash of hot sauce to the Alfredo sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. The chicken is best eaten fresh but can be reheated in an oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, you can substitute fettuccine with other pasta shapes like linguine, penne, or even spaghetti. Just adjust cooking time according to package instructions.

How do I know when the chicken is cooked through?

Chicken breasts are cooked when they reach an internal temperature of 165°F (74°C) and the juices run clear. The crust should be golden brown and the chicken firm to the touch.

Creamy Chicken Alfredo Pasta with Parmesan Crust Recipe

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A rich and creamy Chicken Alfredo Pasta featuring tender Parmesan-crusted chicken breasts fried to golden perfection, served over fettuccine tossed in a luscious homemade Alfredo sauce made with butter, cream, mascarpone, and Parmesan cheese, infused with garlic, Italian herbs, and a touch of chili flakes.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Alfredo Sauce

• 250 g Fettuccine Pasta
• 50 g butter
• 5 cloves of garlic (minced)
• 200 ml cream
• 125 g mascarpone
• 100 g Parmesan cheese (grated)
• Pasta water (reserved from cooking pasta)
• 1 tsp Italian herbs
• 1/2 tsp Chili flakes
• Pepper (to taste)
• Salt (to taste)

For the Parmesan Crusted Chicken

• 2 chicken breasts (about 200g each) (pounded to 1/2-inch thickness)
• Salt (to taste)
• Pepper (to taste)
• 1 egg
• 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

1. Prepare the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not burnt.
2. Simmer the Cream: Pour in the cream and bring to a gentle simmer, stirring occasionally to prevent sticking.
3. Season the Sauce: Add salt, pepper, chili flakes, and Italian herbs to the cream, stirring to evenly distribute the flavors.
4. Add Cheeses: Incorporate the mascarpone cheese, stirring until fully melted and smooth. Gradually add the grated Parmesan cheese, continuously stirring until the sauce becomes creamy and the cheese is fully melted.
5. Cook the Pasta: Cook the fettuccine pasta according to package directions until al dente. Reserve some pasta water before draining to adjust sauce consistency if necessary.
6. Prepare the Chicken: Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
7. Set Up Breading Stations: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with a mixture of crushed corn flakes, grated Parmesan cheese, and chopped parsley.
8. Bread the Chicken: Dredge each chicken breast first in flour, then dip in the beaten egg, and finally coat evenly with the cornflake-Parmesan-parsley mixture.
9. Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Fry each chicken breast for 4-5 minutes per side until golden brown and fully cooked through. Drain on paper towels to remove excess oil.
10. Assemble the Dish: Toss the cooked pasta with the Alfredo sauce until well coated. Slice the Parmesan-crusted chicken breasts and serve them atop the creamy pasta. Garnish with additional Parmesan and fresh parsley if desired.

Notes

• Reserve pasta water to thin the Alfredo sauce if it becomes too thick.
• Adjust seasoning to taste especially the salt and chili flakes for desired heat level.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• For a lighter version, substitute cream with half-and-half and use less butter.
• To keep the chicken crust extra crispy, serve immediately after frying.

Keywords: Chicken Alfredo Pasta, Parmesan Crusted Chicken, Creamy Alfredo Sauce, Fettuccine Pasta, Italian Comfort Food