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The Best Chicken Alfredo Pasta

The Best Chicken Alfredo Pasta: Creamy Comfort in 30 Minutes

The Best Chicken Alfredo Pasta is a comforting classic, quick to prepare, and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Fettuccine Pasta Any pasta variety can be used.
For the Alfredo Sauce
  • 4 tablespoons Butter Adds a rich flavor and creamy base.
  • 3 cloves Garlic Minced, for an aromatic boost.
  • 1 cup Heavy Cream Ideal for a rich sauce.
  • 4 ounces Mascarpone Creamy texture, can use cream cheese as substitute.
  • 1 cup Parmesan Cheese Freshly grated is best.
  • 1 tablespoon Italian Herbs Oregano or basil recommended.
  • 1 teaspoon Chili Flakes Adjust to taste.
  • to taste Salt & Pepper Essential for flavor balance.
For the Chicken
  • 2 pieces Chicken Breasts Can substitute with boneless thighs.
  • 1 pieces Egg Acts as a binder for breading.
  • 1 cup All-Purpose Flour For dusting the chicken.
  • 1 cup Corn Flakes Provides crunch, can substitute with panko.
  • 2 tablespoons Olive Oil For frying chicken.

Equipment

  • medium saucepan
  • Large Pot
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Alfredo Sauce: Melt 4 tablespoons of butter in a medium saucepan over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute. Pour in 1 cup of heavy cream, season with salt, pepper, chili flakes, and Italian herbs. Stir in 4 ounces of mascarpone until smooth, then add 1 cup of Parmesan, mixing until creamy.
  2. Cook the Pasta: In a large pot, bring salted water to a boil. Add 12 ounces of fettuccine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  3. Prepare Parmesan Crusted Chicken: Flatten 2 chicken breasts, season with salt and pepper. Dredge in flour, dip in 1 beaten egg, then coat with crushed cornflakes and 3 tablespoons of Parmesan. Fry in olive oil for 4-5 minutes per side until golden brown.
  4. Assemble the Dish: In a bowl, combine drained fettuccine with Alfredo sauce. Add reserved pasta water if needed. Slice chicken and layer on top of pasta. Garnish with extra Parmesan.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 55gProtein: 30gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 750mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust flavors to taste. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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