Creamy Chicken Alfredo Pasta with Parmesan Crust Recipe
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.
- 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
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
- Prepare the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not burnt.
- Simmer the Cream: Pour in the cream and bring to a gentle simmer, stirring occasionally to prevent sticking.
- Season the Sauce: Add salt, pepper, chili flakes, and Italian herbs to the cream, stirring to evenly distribute the flavors.
- 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.
- 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.
- Prepare the Chicken: Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- 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.
- 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.
- 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.
- 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
