Creamy Chicken Alfredo Pasta with Parmesan-Crusted Chicken
A delightful combination of rich flavors and tender textures, this creamy chicken Alfredo pasta topped with crispy Parmesan-crusted chicken is perfect for busy weeknights or special occasions.
Ingredients
For the pasta and sauce
- 250 g Fettuccine Pasta
- 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
For the chicken
- 2 pieces chicken breasts (about 200g each), pounded to 1/2-inch thickness
- Salt, to taste
- Pepper, to taste
- 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
Cooking the 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.
Cooking 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.
Preparing the 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.
Frying 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.
Combining and Serving
- 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
For a complete meal, pair with fresh side salads, garlic bread, or steamed vegetables. Store in an airtight container for up to three days. When reheating, add milk or reserved pasta water to restore creaminess.