Crispy Chicken with Alfredo Pappardelle
Crispy, golden chicken paired with creamy Alfredo pappardelle tossed in a rich Parmesan sauce. This easy, comforting pasta dish comes together quickly and is perfect for weeknight dinners or whenever you’re craving something comforting and delicious.
Ingredients
Pappardelle Alfredo
- 2 tsp onion finely diced
- 2 garlic cloves finely minced
- 4 oz pappardelle pasta
- 2 cups heavy cream
- 1 cup grated Parmesan
- Pinch of nutmeg
- 1/4 tsp ground white pepper
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 2 sprigs fresh thyme
Crispy Chicken
- 1 boneless skinless chicken breast, halved horizontally and pounded thin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup all-purpose flour seasoned to taste with the seasonings above, omit salt
- 1½ cups panko breadcrumbs seasoned to taste with the seasonings above, omit salt
- 1 large egg beaten
- Olive oil for frying
- Freshly squeezed lemon juice optional
- Chopped fresh parsley for garnish
Instructions
- Prepare the chicken.
- Slice the chicken breast in half horizontally to create two thin cutlets. Place the chicken between two pieces of plastic wrap or plastic or paper and gently pound until each piece is an even thickness.
- Season the chicken.
- Season both sides of the chicken cutlets with salt, black pepper, paprika, onion powder, oregano, and garlic powder. Set aside while you prepare the breading station.
- Set up the breading station.
- Add the flour to a shallow bowl and season lightly with the same seasonings used on the chicken,omit the salt. In a second bowl, whisk the egg until smooth. Add the panko breadcrumbs to a third bowl and season season lightly with the same seasonings used on the chicken,omit the salt.
- Bread the chicken.
- Working with one cutlet at a time, coat the chicken completely in the seasoned flour and shake off any excess. Dip into the beaten egg, allowing the excess to drip off, then press firmly into the seasoned panko breadcrumbs until evenly coated on both sides.
- Fry the chicken.
- Heat enough olive oil to generously coat the bottom of a large skillet over medium to medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets. Cook for about 3–4 minutes per side, or until golden brown, crispy, and cooked through to an internal temperature of 165°F. Transfer to a wire rack or paper towel-lined plate. Finish with a squeeze of fresh lemon juice, if desired.
- Cook the pappardelle.
- Bring a pot of salted water to a boil. Add the pappardelle and cook according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set aside.
- Start the Alfredo sauce.
- In a large skillet over medium-low heat, add a small drizzle of olive oil. Add the finely diced onion and cook for 1–2 minutes, until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Build the sauce.
- In a saucepan over medium heat, add a bit of olive oil and sauté the finely diced onion until translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Season with a pinch of nutmeg, ground white pepper, garlic powder, onion powder, and salt. Add the fresh thyme sprigs and let the sauce simmer for 5-7 minutes until thickened slightly. Stir in the grated Parmesan cheese until melted and smooth.
- Remove the thyme sprigs from the Alfredo sauce. Toss the cooked pappardelle pasta in the Alfredo sauce until well coated. Slice the chicken, plate the pasta and place crispy chicken on top. Squeeze fresh lemon juice and salt over chicken, if desired. Garnish with additional Parmesan cheese and fresh parsley, if desired.