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 Recipe
CHICKEN INGREDIENTS:
3-4 chicken breasts halved lengthwise or pounded to 3/8 inch
1 1/4 cups flour
3 Tbsp Cornstarch Optional
3 eggs
1/4 cup buttermilk
1 1/4 cup panko breadcrumbs
2/3 cup shredded parmesan
1 1/2 tsp salt
3/4 pepper
*optional add 1/2 tsp Italian seasoning

CHICKEN INSTRUCTIONS:
On a large plate or dish, Mix flour with salt and pepper to taste.
In a medium size bowl, whisk eggs and add 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 onto.
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 INGREDIENTS:
2 cups heavy whipping cream
1 stick butter
3 cups Parmesan Reggiano
5-6 garlic cloves
fresh basil*
fresh thyme*
1/4 tsp salt (to taste)
1/4 tsp pepper
*can substitute 1 tsp italian seasoning

ALFREDO INSTRUCTIONS:
Bring large pot of water to a rolling boil for desired pasta noodle type. Place noodles in salted, boiling water around the time the sauce begins to thicken.

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 Tbsp of minced garlic.)
When heated add 2 cups of heavy whipping cream and bring to a boil.
Immediately reduce heat to simmer until sauce begins to thicken. (2-4 minutes)
Add 3/4 tsp of salt (remember Parmesan is salty so stay short of where you want it to end in taste)
Add 1/2 tsp of cracked black pepper (to taste)
Add 1 -2 tsp of fresh chopped basil, and 1-2 tsp of fresh chopped thyme*
Remove from heat or reduce to low and whisk in parmesan 1 handful at a time to taste and texture desired.

When draining pasta, reserve 1 cup of pasta water.

Reserve a small amount of sauce for plating, then place drained noodles in Alfredo sauce and mix well. If the Alfredo sauce is too dry, or the noodles absorb too much, add pasta water around 1/8 cup at a time, and mix, until desired consistency is reached.

Place pasta on plate, slice chicken breast and place on top, then garnish with reserved Alfredo sauce and fresh basil leaves, sprinkle with fresh Parmesan and serve!

I hope you enjoy this as much as my family and I do!

Intro: (0:00)
Preparing the chicken: (0:43)
Breading the chicken: (01:26)
Preparing Alfredo ingredients: (04:20)
Frying the chicken: (08:02)
Cooking the Alfredo sauce: (09:16)
Plating: (12:28)

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