Okay, so today I decided to tackle this crispy chicken alfredo thing I’ve been seeing all over the internet. Figured, why not? I mean, who doesn’t love crispy chicken and creamy pasta? Let me tell you how it went, step by step.
Getting Started
First things first, I gathered my ingredients. I already had some chicken breasts, so that was good. I grabbed some flour, eggs, and panko breadcrumbs for the crispy coating. For the alfredo, I needed heavy cream, butter, parmesan cheese, garlic (because, duh), and some fettuccine pasta. It is basic.
Making the Crispy Chicken
- I cut the chicken breasts into smaller, cutlet-like pieces. Made them thinner so they’d cook faster and get extra crispy.
- Then, I set up my breading station: one bowl with flour, one with beaten eggs, and one with the panko. It is important to keep them seperate.
- I dredged each chicken piece in the flour, then dipped it in the egg, and finally coated it well with the panko. I pressed the breadcrumbs on a bit to make sure they stuck.
- I heated up some oil in a large pan over medium-high heat. You want enough oil to kind of shallow-fry the chicken.
- Once the oil was hot, I carefully placed the chicken in the pan, making sure not to overcrowd it. I cooked them for about 4-5 minutes on each side, until they were golden brown and cooked through.
- After they were done, I took the chicken out of the pan and put in on to a plate with paper towels to drain off any extra oil.
Whipping Up the Alfredo Sauce
While the chicken was resting, I started on the sauce:
- I melted a good chunk of butter in the same pan I used for the chicken (less cleanup!). Added some minced garlic and cooked it for about a minute until it smelled amazing.
- Then, I poured in the heavy cream and let it simmer for a few minutes, stirring occasionally. It started to thicken up a bit.
- I reduced the heat to low and stirred in a generous amount of grated parmesan cheese. Kept stirring until the cheese was melted and the sauce was nice and smooth.
- Lastly,add some salt and pepper.
Putting It All Together
Almost there! I cooked the fettuccine pasta according to the package directions. Once it was done, I drained it and added it to the pan with the alfredo sauce. Tossed it all together to coat the pasta.
Finally, I sliced the crispy chicken and arranged it on top of the pasta. And that’s it! Crispy chicken alfredo, done.
Honestly, it turned out pretty great! The chicken was super crispy, and the alfredo sauce was rich and creamy. Definitely a winner in my book. My families loved it.
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