Description
A rich and creamy Chicken Alfredo Pasta featuring tender fettuccine tossed in a luscious mascarpone and Parmesan Alfredo sauce, topped with crispy Parmesan-crusted chicken breasts for a perfect blend of textures and flavors.
Ingredients
Scale
Pasta
- 250 g Fettuccine Pasta
Alfredo Sauce
- 50 g butter
- 5 cloves garlic, minced
- 200 ml cream
- 125 g mascarpone cheese
- 100 g Parmesan cheese, grated
- Reserved pasta water (as needed)
- 1 tsp Italian herbs
- 1/2 tsp chili flakes
- Salt to taste
- Pepper to taste
Parmesan Crusted Chicken
- 2 chicken breasts (about 200 g each), pounded to 1/2-inch thickness
- Salt to taste
- Pepper to taste
- 1 egg, beaten
- 50 g all-purpose flour
- 100 g crushed corn flakes
- 4 tbsp Parmesan cheese, grated
- 3 tbsp fresh parsley, chopped
- 200 ml olive oil for frying
Instructions
- Prepare the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant without burning. Pour in the cream and bring to a gentle simmer while stirring occasionally. Season with salt, pepper, chili flakes, and Italian herbs, mixing well. Add mascarpone cheese and stir until it melts smoothly into the sauce. Gradually incorporate grated Parmesan cheese, stirring continuously until the sauce is creamy and fully combined.
- Cook the Pasta: Boil the fettuccine pasta according to package directions until al dente. Reserve some pasta cooking water before draining to use for adjusting sauce consistency if necessary.
- Prepare the Parmesan Crusted Chicken: Season the flattened chicken breasts evenly with salt and pepper. Set up three shallow bowls: one with flour, one with beaten egg, and one with a mixture of crushed corn flakes, grated Parmesan, and chopped parsley. Dredge each chicken breast first in flour, then dip into the egg, and finally coat thoroughly with the cornflake-Parmesan mixture.
- Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Fry each coated chicken breast for 4-5 minutes per side, until golden brown and fully cooked through. Remove and drain on paper towels to remove excess oil.
- Assemble the Dish: Toss the cooked pasta in the Alfredo sauce until evenly coated, using reserved pasta water to loosen the sauce if needed. Slice the Parmesan-crusted chicken breasts and place on top of the creamy pasta. Garnish with additional grated Parmesan and fresh parsley if desired before serving.
Notes
- Reserve pasta water to adjust the Alfredo sauce consistency to your liking.
- Do not burn the garlic when sautéing to prevent bitterness in the sauce.
- Make sure chicken breasts are evenly pounded for uniform cooking.
- Use fresh Parmesan cheese for best flavor in both sauce and crust.
- Drain fried chicken on paper towels to remove excess oil and keep crust crispy.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 690 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
