Description
A rich and comforting pasta dish topped with golden crispy chicken and coated in a creamy homemade Alfredo sauce.
Ingrédients
Scale
- For the Chicken: 2 chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 1 egg
- Salt and pepper
- Oil for frying
- For the Pasta: 12 oz fettuccine pasta
- 2 tbsp butter
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- Salt and pepper
- Optional Add-ons: Parsley for garnish
- Red pepper flakes
Instructions
- Season chicken breasts with salt and pepper, dip in beaten egg, then coat with a mixture of breadcrumbs and parmesan.
- Heat oil in a pan and fry the chicken until golden brown and crispy. Remove and set aside.
- Boil fettuccine pasta in salted water until al dente, then reserve some pasta water and drain.
- In a pan, melt butter and sauté minced garlic until fragrant, then pour in heavy cream and let it simmer.
- Add parmesan cheese to the sauce and stir until smooth and creamy. Season with salt and pepper.
- Add cooked pasta to the Alfredo sauce and toss until fully coated, adding reserved pasta water if needed.
- Slice the crispy chicken and place it on top of the pasta. Garnish with parsley and red pepper flakes if desired.
Notes
For extra crispiness, double-coat the chicken. Serve immediately while the sauce is creamy and the chicken is crunchy.
- Temps de préparation: 20 minutes
- Temps de cuisson: 25 minutes
- Catégorie: Main Course
- Méthode: Stovetop
- Cuisine: Italian-American
Nutrition
- Portion: 1 serving
- Calories: 650
- Sucre: 3g
- Sodium: 720mg
- Graisse: 38g
- Graisse saturée: 18g
- Graisses insaturées: 16g
- Gras trans: 0g
- Glucides: 45g
- Fibres: 2g
- Protéine: 35g
- Cholestérol: 140mg