8 Minute Alfredo Pasta with Crispy Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
For the chicken
  • 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
For the alfedo sauce
  • 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
  1. 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

  2. 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.

  3. 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. 

  4. Cook pasta according to box instructions. 

  5. 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.

  6. 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. 

  7. 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. 

  8. Add cooked pasta and cook for a couple of minutes together. Slice chicken and enjoy!