Crispy Chicken Alfredo Recipe
Linguini tossed with house made creamy alfredo, topped with panko chicken and sun-dried tomatoes. Finished with crispy chili oil and shaved parmesan cheese (SPICY)
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Ingredients
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Pasta & Sauce
Panko Chicken
Crispy Chili Oil & Garnish
Method
Pasta & Sauce
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz linguini and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain and set aside.
- 2
Make roux
In a large sauté pan over medium heat, melt 4 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs flour over the butter and garlic and cook, stirring, 1 minute to remove raw flour taste.
- 3
Finish sauce
Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bringing to a gentle simmer. Cook, stirring frequently, until sauce thickens slightly (3–5 minutes). Reduce heat to low and whisk in 1 cup grated Parmesan cheese until melted and smooth. Season with 1 tsp salt, 1 tsp black pepper, and a pinch of nutmeg. If sauce is too thick, whisk in reserved pasta water, 2 tbsp at a time, until desired consistency coats the back of a spoon. Stir in drained and thinly sliced sun-dried tomatoes.
- 4
Toss pasta
Add drained linguini to the sauce and toss gently to coat evenly. Keep warm on lowest heat while preparing chicken and chili oil, stirring occasionally to prevent sticking.
Panko Chicken
- 5
Prepare chicken
Slice the 1 lb chicken breasts horizontally into 1/2-inch thick cutlets (or pound to even thickness). Season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder.
- 6
Set up dredging station
Place 1/2 cup flour in a shallow dish. In a second dish whisk 1 large egg with 1 tbs milk. In a third dish combine 1 cup panko and 1/4 cup grated Parmesan.
- 7
Dredge chicken
Lightly dust each cutlet in flour, shake off excess, dip into the egg wash, then press into the panko-Parmesan mixture to coat evenly. Press the crumbs on so they adhere well.
- 8
Pan-fry chicken
Heat a large skillet over medium-high heat and add 3 tbs olive oil. When oil is shimmering, add cutlets (do not overcrowd; cook in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to keep crisp while finishing the dish.
- 9
Slice
Let chicken rest 2–3 minutes, then slice into 1/2-inch strips for plating.
Crispy Chili Oil & Garnish
- 10
Make crispy chili oil
In a small saucepan combine 1/4 cup neutral oil, 1 tsp chili flakes, and 1 thinly sliced garlic clove. Heat over low-medium heat until tiny bubbles appear around the garlic (do not let garlic burn). Maintain gentle heat for 2–3 minutes to infuse oil and crisp the garlic slightly. Remove from heat and let sit 1 minute; the mixture will continue to crisp. Strain if you prefer clear oil or leave garlic in for extra texture.
- 11
Plate
Divide the linguini tossed in Alfredo between 4 plates (servings). Arrange sliced panko chicken atop each portion. Scatter the sun-dried tomato pieces evenly. Drizzle each plate with 1–2 tbs of the crispy chili oil (adjust to taste for spiciness).
- 12
Finish & serve
Garnish with 0.25 cup shaved Parmesan (divided among plates) and sprinkle 1 tbs chopped fresh parsley. Serve with an optional lemon wedge. Offer extra chili oil at the table for additional heat.