The best Chicken Alfredo recipe I have ever used. The Alfredo sauce is creamy and flavorful, and the chicken is crispy and tender. This is a melt in your mouth pasta combination that will keep you coming back over and over again. The Alfredo sauce is beautifully simple but very satisfying, and can be served without any meat. Combined with meat we often choose this chicken, but it is extremely versatile and we have loved it with many different proteins, including shrimp, lobster, and steak! When making just the sauce, you can pull dinner together in less than 15 minutes. With the chicken, it generally takes less than 30 minutes for our family of 7! Feel free to experiment with pasta type, or use what you happen to have! We typically make with our from-scratch Fettucini (coming soon) but it goes great with any pasta from Penne, to Lasagnette!
Chicken Alfredo
4
servings30
minutesKeep the screen of your device on
Ingredients
- Chicken
3-4 3-4 Chicken breasts halved or pounded to 3/8 inch
1 ¼ Cups 1 ¼ Flour
3 Tbsp 3 Cornstarch (optional)
3 3 Eggs
¼ Cup ¼ Buttermilk
1 ¼ Cup 1 ¼ Panko Breadcrumbs
⅔ Cup ⅔ Shredded Parmesan
1 ½ tsp 1 ½ Salt
¾ tsp ¾ Pepper
- Alfredo Sauce
2 Cups 2 Heavy Whipping Cream
1 Stick 1 Butter
3 Cups 3 Parmesan Reggiano
5-6 5-6 Garlic Cloves
Fresh Basil and Thyme (Can substitute 1 tsp Italian seasoning)
¾ tsp ¾ Salt (to taste)
½ tsp ½ Cracked Black Pepper
Directions
- Chicken
- On a large plate or dish, mix flour with salt and pepper to taste
- In a medium size bowl, whisk eggs and buttermilk
- On a large plate or dish, mix panko, parmesan, salt and pepper to taste. (Optional: add up to 4 tsp Italian seasoning)
- Set out an empty large plate or dish to put your breaded chicken on
- Slice chicken lengthwise, and/or pound to around 3/8″ thickness
- Place chicken first in flour, covering both sides well and shake off excess, then dip completely into egg mixture. Finally dredge through the breadcrumb mixture coating both sides well, and place on your empty dish or plate.
- Heat oil in a skillet or pan on medium heat until shimmering, and add chicken. Fry each side for 3-4 minutes until golden brown on each side. Check for internal temp of at least 165F
- Place on a paper towel covered plate.
- Alfredo Sauce
- In a large skillet or pan, place 1 stick of butter and turn heat to medium
- As butter begins to melt, add 5-6 minced garlic cloves (or 1-2 Tbs of minced garlic.)
- When heated, add 2 cups of heavy whipping cream and bring to boil.
- Immediately reduce heat to simmer until sauce begins to thicken. (2-4 minutes)
- Add ¾ of salt (remember parmesan is salty so stay short of where you want it to end in taste)
- Add ½ of cracked black pepper (to taste)
- Add 1-2 tsp of fresh chopped basil and 1-2 tsp of fresh chopped thyme (can substitute 1 tsp of Italian seasoning)
- Remove from heat or reduce to low and whisk in parmesan 1 handful at a time to desired taste and texture
Recipe Video
Did you like this recipe?
Tag @thebateskitchen on Instagram and hashtag it with #bateskitchen
Leave a Reply