Dinner always seems to be such a hassle! Even though I went to Culinary school, I am the laziest when it comes to cooking, especially dinner. Usually, I have a bowl of cereal or some pasta with bottled sauce. Not the healthiest of options… This 8 minute alfredo pasta with crispy chicken recipe has become my go-to when I am feeling super lazy, which is great because the rest of my house loves it! It’s basic so you can play around with it and tweak it depending on what you like to eat. The homemade alfredo sauce is super easy to make. It might sound scary and difficult, but I promise it’s not! Let me show you!
|For the chicken||For the alfredo sauce|
|4 chicken breasts||2 1/2 cups milk||1 pound of your favorite pasta|
|2 eggs||2 tablespoons butter|
|1/4 cup all purpose flour||2 tablespoons all purpose flour|
|1 cups panko bread crumbs||1/2 teaspoon garlic powder|
|2 tablespoons Italian seasoning||1/4 teaspoon onion powder|
|1 teaspoon garlic powder||1/2 teaspoon mustard powder|
|1/8 teaspoon nutmeg|
|1 teaspoon onion powder||6 ounces shredded mozzarella cheese|
|salt and pepper to taste||1/4 cup grated parmesan cheese|
|cooking oil||salt and pepper to taste|
PREPPING THE CHICKEN
First things first, preheat your oven to 350 degrees. Next, we’ll prepare the breading for the chicken. Assemble in 3 bowls; flour in one, whisked eggs in another and panko with Italian seasoning, garlic powder and onion powder in the last. Be sure to season each bowl with salt and pepper as well. Set aside.
In our house, we use 2 chicken breasts that we cut in half. So even though the recipe above says 4 whole breasts, we only need 2 here. You’ll want to trim any fat you see and season each side well with salt and pepper. Lay a piece of plastic wrap over all chicken and pound each one out so they are about half the thickness. A rolling pin works great for this or the back of a pan. Next, dunk each piece of chicken in the flour, then eggs, and finally panko mixture. Get rid of any excess flour and eggs. You just need a light coating for those 2!
COOKING THE CHICKEN
Once all the chicken is coated, set aside and get a pan over medium-high heat with some oil. THIS IS IMPORTANT. Make sure you have enough oil in the pan or else your breading will cook unevenly and burn! I put enough so the whole bottom is covered with oil. When the oil is hot, add your chicken. Cook on each side for a couple of minutes and flip. You just want to brown each side well. The chicken will finish cooking in the oven. So, get a pan with a rack on it and once all the chicken is seared in the pan, get it in the oven. Depending on how thick your chicken is, it will take anywhere from 10-15 minutes to cook all the way. Your chicken should be at 165 degrees before consuming it! I usually take mine out at 155/160 because it will continue cooking. This way the chicken comes out deliciously juicy!
NEXT, THE PASTA AND ALFREDO SAUCE
While your chicken is cooking, we are going to make the pasta and something called a roux (pronounced ru). Cook pasta according to box instructions. Roux is a fancy French name but is super simple to make. This is going to make our sauce thick! In a medium pot, start melting butter over medium heat. Add flour and cook for 15 seconds. The longer you cook the roux, the less thicken powder it has. Next, slowly whisk in your milk. Too fast, and your sauce will be chunky. Turn the heat up and let this mixture come to a boil. While that is coming to a boil, add the garlic, onion, nutmeg and mustard powder. Whisk well! Once it’s boiling, turn down to low and it will be at peak thickness, until we add the cheese! I usually let this milk mixture cook for about a minute or two.
Next, add the cheese in 3-4 increments. This will help your sauce not get grainy. Completely melt each bunch before adding the next. Give it a taste and season with salt and pepper, if you feel it needs it. Voila! Sauce done! Be sure to keep an eye on your chicken and pasta.
When the pasta is done, strain and add it to your sauce. Cook together for 5 minutes so the pasta absorbs some of that delicious sauce! Grab your chicken and enjoy!
MAKE THIS PASTA ALFREDO WITH CRISPY CHICKEN INTO A BALANCED MEAL!
Simply prepare a salad with your favorite greens, like romaine or spinach, sliced oranges and almonds. Top with a raspberry vinaigrette or one of your own favorite dressings!
I hope you enjoy this 8 minute alfredo pasta with crispy chicken recipe. Comment below your thoughts!
- 4 chicken breasts
- 2 eggs
- 1/4 cup flour
- 1 cup panko crumbs
- 2 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- oil for cooking
- 2 1/2 cups whole milk
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/4 tsp onion powder
- 1/8 tsp grated nutmeg
- 6 ounces mozzarella cheese
- 1/4 cup parmesan cheese
- salt and pepper to taste
Preheat oven to 350 degrees. Prepare 3 bowls; flour in one, whisked eggs in another and panko with Italian seasoning, garlic powder and onion powder in the last. Season each with salt and pepper
Trim any fat on chicken. Lay a piece of plastic wrap over all pieces and pound each with the back of a pan until half the thickness. Coat each piece of chicken with the flour, egg, then panko mixture.
In a pan over medium-high heat, add oil and brown each size of chicken. Lay on a tray with a rack. After each are browned, cook in oven until internal temp of thickest part of chicken is 165 degrees, about 10-15 minutes.
Cook pasta according to box instructions.
In a pot over medium-low heat, melt butter. Add flour and stir for 15 seconds Slowly add milk whisking well. Turn up heat to medium-high and bring to a boil.
While milk is coming to a boil, season with garlic, onion, nutmeg and mustard powder. Once it comes to a boil, turn down to low and cook for a minute.
Add cheese in 3- 4 increments, whisking well and making sure all cheese is melted before adding more. Taste and season with salt and pepper if need be.
Add cooked pasta and cook for a couple of minutes together. Slice chicken and enjoy!