Best Chicken Alfredo Pasta

This delicious Chicken Fettuccine Alfredo combines creamy richness and crispy chicken for a perfect weeknight dinner or special occasion meal. The sauce is made from scratch, blending butter, garlic, cream, mascarpone, and Parmesan to create a velvety texture that clings beautifully to the pasta. Topped with golden Parmesan crusted chicken, this dish offers a fantastic contrast in flavor and texture. It takes about 45 minutes from start to finish, so you can enjoy a gourmet homemade dinner without spending hours in the kitchen.

I first made this recipe when I wanted to impress friends with a classic Italian dish and now it’s a go-to whenever guests come over

Gather Your Ingredients

• Fettuccine pasta: 250 grams — holds sauce well and has a nice bite look for fresh or high-quality dried pasta for best results
• Butter: 50 grams — forms the rich base for the sauce unsalted is best so you can control seasoning
• Garlic: five cloves minced — adds aromatic depth fresh garlic is essential here to avoid bitterness
• Cream: 200 milliliters — creates smoothness and body in the sauce use heavy cream or double cream for richness
• Mascarpone: 125 grams — soft cheese that adds silkiness and mildness to the sauce
• Parmesan cheese: 100 grams grated — brings sharp umami flavor and helps thicken the sauce choose aged Parmesan for intense taste
• Italian herbs: one teaspoon — a blend of oregano, basil and thyme enhances flavor complexity without overpowering
• Chili flakes: half teaspoon — adds a subtle heat and balance to the creaminess
• Salt and pepper: to taste — seasoning for balance and brightness
• Chicken breasts: two pieces about 200 grams each, pounded to uniform thickness — key protein tenderized to cook evenly
• All-purpose flour: 50 grams for dredging chicken — helps coating stick and creates a crisp crust
• Egg: one beaten — acts as glue for the coating
• Corn flakes crushed: 100 grams mixed with Parmesan and parsley — gives a crunchy flavorful crust choose original corn flakes without sugar
• Parmesan cheese: 4 tablespoons grated mixed with crust — sharpness combined with corn flakes enhances taste and texture
• Fresh parsley: 3 tablespoons chopped for freshness — adds color and a touch of herbal brightness
• Olive oil: 200 milliliters for frying chicken — use a good quality extra virgin olive oil for frying to avoid bitterness

How to Make It

Prepare the Alfredo Sauce:

Start by melting butter in a saucepan over medium heat. Make sure it does not brown, just melt smoothly to build a creamy base. Add minced garlic and cook gently until fragrant which usually takes a couple of minutes but be careful not to burn it as burnt garlic tastes bitter. Pour the cream into the pan and bring it just to a simmer. Stir frequently to prevent the cream from scorching on the bottom. Season the sauce with salt, pepper, chili flakes, and Italian herbs then stir well to combine the flavors. Once heated, add the mascarpone cheese in small chunks and stir continuously until you have a smooth, creamy mixture without lumps. Gradually sprinkle in the grated Parmesan and keep stirring as it melts fully into the sauce creating that beautifully creamy Alfredo texture.

Cook the Pasta:

While the sauce simmers, bring plenty of salted water to a boil and cook the fettuccine until al dente meaning tender but still with a little bite. This usually takes a minute or two less than the package recommends. Before draining, reserve a cup of the starchy pasta water which can be added later to loosen the sauce if it becomes too thick. Drain the pasta thoroughly after cooking.

Prepare the Parmesan Crusted Chicken:

Take your pounded chicken breasts and season lightly with salt and pepper. Set up three shallow bowls: one with flour, one with the beaten egg, and one with the mixture of crushed corn flakes, grated Parmesan, and chopped parsley. Coat each chicken breast first in flour pressing lightly so it adheres, then dip into the egg mixture ensuring an even coating. Finally, press both sides firmly into the cornflake mixture creating a crispy crust that will seal in juices. Heat olive oil in a large skillet over medium-high heat and fry the chicken breasts for four to five minutes on each side until golden brown and cooked through. It helps to avoid overcrowding the pan so the chicken crisps evenly. Once done, drain on paper towels to reduce excess oil.

Assemble:

Toss the hot drained pasta with the Alfredo sauce until every strand is coated with creamy goodness. If the sauce feels too thick use some reserved pasta water little by little to get the perfect consistency. Slice the Parmesan crusted chicken into strips and place on top of the sauced pasta. Garnish with extra Parmesan and chopped parsley for an inviting finish. Serve immediately while warm and creamy.

This recipe was a hit on my first try with family and sealed the deal for my Parmesan crusted chicken obsession. Every bite is an explosion of creamy, crunchy, salty, and savory contrast that feels indulgent yet approachable.

Flavor Boosters

Storage Tips Store leftovers in an airtight container up to two days in the refrigerator. The sauce thickens on cooling so reheat gently with a splash of cream or pasta water to loosen it back up. The crust on the chicken softens after refrigeration but still tastes great when reheated carefully in a skillet to regain crispness. Ingredient Substitutions Fettuccine can be swapped for linguine, tagliatelle, or even penne if you prefer a different pasta shape. Heavy cream can be replaced with half and half or a mixture of milk and cream but sauce will be lighter. For the crust, crushed panko or gluten-free flakes work well if corn flakes are not available.

Serving Suggestions

Serve this dish with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or roasted vegetables make perfect hearty sides. A crisp white wine such as Pinot Grigio pairs beautifully with the creamy sauce.

Creative Twists

Alfredo sauce originated in Rome and was popularized by Alfredo di Lelio in the early 1900s as a simple blend of butter and Parmesan. Adding cream and a crispy crusted chicken is an American twist elevating the dish to a richer, more filling meal. This dish is lovely year-round but consider adding roasted mushrooms in autumn or fresh basil and sun-dried tomatoes in summer for seasonal flavor boosts. Swap parsley for oregano or thyme in the crust for subtle changes.

This dish balances creamy, crunchy, and savory elements perfectly making it a sure crowd pleaser any night of the week.

Recipe FAQs

→ How do I achieve a crispy coating on the chicken?

Use crushed corn flakes mixed with grated Parmesan and parsley to coat the chicken, then fry in hot olive oil until golden and crisp.

→ What pasta type works best for this dish?

Fettuccine pasta is ideal as it holds the creamy Alfredo sauce well, delivering a satisfying bite with every forkful.

→ Can I adjust the sauce consistency?

Reserve some pasta water and gradually add it to the Alfredo sauce to thin it as needed while tossing the pasta.

→ What herbs enhance the Alfredo sauce flavor?

Italian herbs combined with a touch of chili flakes add a subtle aromatic and spicy depth without overpowering the creaminess.

→ Is it necessary to pound the chicken breasts?

Yes, flattening the chicken ensures even cooking and helps the coating adhere better for a consistent crust.