Description
A rich and creamy Chicken Alfredo Pasta recipe featuring perfectly cooked fettuccine tossed in a homemade Alfredo sauce, topped with crispy Parmesan-crusted chicken breasts. This comforting Italian-inspired dish combines the luscious flavors of garlic, mascarpone, and Parmesan cheese with a crunchy and flavorful chicken coating, making it an irresistible meal for any occasion.
Ingredients
Scale
Pasta
- 250 g Fettuccine Pasta
Alfredo Sauce
- 50 g butter
- 5 cloves garlic, minced
- 200 ml cream
- 125 g mascarpone
- 100 g Parmesan cheese, grated
- Reserved pasta water (from cooking pasta)
- 1 tsp Italian herbs
- 1/2 tsp chili flakes
- Salt, to taste
- Pepper, to taste
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, being careful not to burn it. Pour in the cream and bring it to a gentle simmer, stirring occasionally. Season with salt, pepper, chili flakes, and Italian herbs, stirring to combine. Add mascarpone cheese and stir until melted and smooth. Gradually mix in grated Parmesan cheese, stirring continuously until the sauce is creamy and fully combined.
- Cook the Pasta: Cook the fettuccine pasta according to package instructions until al dente. Reserve some pasta water before draining to adjust sauce consistency if needed.
- Prepare the Parmesan Crusted Chicken: Flatten chicken breasts to an even 1/2-inch thickness and season both sides with salt and pepper. Set up three shallow bowls with flour, beaten egg, and a mixture of crushed corn flakes, grated Parmesan, and chopped parsley. Dredge each chicken breast first in flour, then dip into egg, and finally coat evenly with the cornflake-Parmesan mixture.
- Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Fry the coated chicken breasts for 4 to 5 minutes per side or until they are golden brown and fully cooked through. Once done, drain the chicken on paper towels to remove excess oil.
- Assemble the Dish: Toss the cooked pasta with the Alfredo sauce until thoroughly coated. Slice the Parmesan-crusted chicken and place over the creamy pasta. Garnish with additional Parmesan cheese and chopped parsley if desired, then serve immediately.
Notes
- Reserve some pasta water to thin the Alfredo sauce if it becomes too thick.
- Pounding chicken breasts to an even thickness ensures uniform cooking.
- Use freshly grated Parmesan for the best flavor and melting quality.
- The crushed corn flakes add a crunchy texture to the chicken crust.
- Adjust seasoning to taste, particularly salt and chili flakes for desired spiciness.
- This recipe serves 4 people but can be scaled up or down accordingly.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
