My Favorite Chicken Alfredo Recipe

Ingredients

• 2 pieces Chicken Breast (Boneless, skinless, about 1 lb total; cut in half lengthwise if very thick)
• 1/2 cup All-Purpose Flour (Sifted; mixed with corn starch, salt and pepper for the first dredge)
• 2 tablespoons Cornstarch (Adds extra crispness to the coating)
• 1 teaspoon Salt (Divided between coating and sauce)
• 3/4 teaspoon Black Pepper (Freshly cracked for best flavor)
• 2 large Eggs (Lightly beaten for the second dredge)
• 1 cup Panko Breadcrumbs (Japanese style breadcrumbs for extra crunch)
• 1 cup Parmesan Cheese (Finely grated; half for coating, half for sauce)
• 1/2 teaspoon Italian Seasoning (Mixed into the panko coating)
• 2 tablespoons Olive Oil (For frying the chicken)
• 4 tablespoons Unsalted Butter (Base of the Alfredo sauce)
• 16 ounce Heavy Cream (Two 8‑oz cartons; gives sauce its richness)
• 5 cloves Garlic (Minced; adds aromatic flavor)
• 1 teaspoon Fresh Thyme (Leaves stripped from stems)
• 1 tablespoon Fresh Basil (Chopped; added at the end for bright flavor)
• 1/2 teaspoon Dried Oregano (Adds depth; use less if using fresh herbs)
• 8 ounce Fettuccine Pasta (Dry; about half a pound for two servings)
• 4 quarts Water (For boiling pasta; salted generously)

Instructions

1. Trim and Pound Chicken

   Place each chicken breast on a cutting board, slice the thicker side in half if needed, then put the pieces in a Ziploc bag. Using a meat mallet, gently pound each piece to an even thickness of about ½‑¾ inch, pulling the mallet away on the up‑stroke to avoid tearing.

   Time: PT5M

2. Prepare Dredging Stations

   In three shallow bowls, set up: (1) flour mixed with 2 Tbsp cornstarch, ½ tsp salt and ¼ tsp pepper; (2) 2 beaten eggs; (3) panko, ½ cup grated Parmesan, and ½ tsp Italian seasoning. Stir each mixture briefly.

   Time: PT4M

3. Dredge the Chicken

   Pat the chicken dry with paper towels. Coat each piece in the flour mixture, shaking off excess, dip into the beaten eggs, then press into the panko‑Parmesan mixture until fully covered.

   Time: PT3M

4. Fry the Chicken

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat until it shimmers (about 350°F). Add the coated chicken pieces and fry 3‑4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

5. Mince Garlic and Prep Herbs

   While the chicken cooks, mince 5 garlic cloves and roughly chop the fresh thyme leaves and basil.

   Time: PT3M

6. Make the Alfredo Sauce

   In a clean saucepan set over low heat, melt 4 Tbsp butter. Add the minced garlic and sweat for 1 minute without browning. Pour in 16 oz heavy cream, add ½ tsp salt and ½ tsp cracked black pepper, and stir. When the mixture just begins to bubble, turn off the heat, add thyme, basil, and oregano, then gradually stir in the remaining ½ cup grated Parmesan a handful at a time until smooth.

   Time: PT7M

7. Cook the Pasta

   Bring 4 quarts of water to a rolling boil in a large pot, add a generous pinch of salt, then add the fettuccine. Cook al dente according to package directions, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

8. Combine Pasta and Sauce

   Drain the pasta and return it to the pot. Pour the Alfredo sauce over the noodles, tossing to coat. Add reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency.

   Time: PT3M

9. Slice Chicken and Plate

   Transfer the fried chicken to a cutting board and slice into strips. Divide the creamy pasta between two plates, top with chicken slices, drizzle any reserved sauce, and garnish with extra grated Parmesan and fresh basil if desired.

   Time: PT3M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

70 g

Fat

35 g

Fiber

3 g