Fried Chicken Alfredo Pasta Recipe
Fried Chicken Alfredo Pasta is a creamy, indulgent dish that brings together crispy fried chicken, rich Alfredo sauce, and perfectly cooked pasta. The crunchy, golden-brown fried chicken adds a savory contrast to the smooth, creamy Alfredo sauce, making every bite a delightful mix of textures and flavors. This dish is perfect for those who love comfort food and want a filling, satisfying meal with a bit of a crispy twist.
Look forward to the crispy fried chicken pieces that perfectly complement the velvety Alfredo sauce. The tender pasta absorbs the rich sauce, while the fried chicken provides a crunchy, savory bite in every forkful. This dish is a true comfort food experience that’s both decadent and hearty.
This recipe is a delicious and indulgent twist on the classic chicken Alfredo. The fried chicken adds extra flavor and texture, elevating the traditional pasta dish into something more exciting. Whether you’re making it for a family dinner or a special occasion, it’s sure to satisfy everyone’s cravings.
Tools to Use
- Deep fryer or large skillet for frying chicken
- Large pot for cooking pasta
- Large skillet or saucepan for making Alfredo sauce
- Tongs or slotted spoon for frying chicken
- Knife and cutting board for prepping chicken
Ingredients
For the Fried Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
For the Alfredo Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Pasta:
- 8 oz fettuccine or your preferred pasta
- Salt for the pasta water
Instructions
- Prepare the Fried Chicken
Season the chicken breasts with salt and black pepper. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into the buttermilk, then coat in the flour mixture, pressing down to ensure a well-coated chicken breast. - Fry the Chicken
Heat oil in a deep fryer or large skillet over medium-high heat. Once the oil reaches about 350°F (175°C), carefully place the chicken breasts in the oil. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Once cooled, slice the fried chicken into strips or bite-sized pieces. - Cook the Pasta
While the chicken is frying, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving a little pasta water to add to the sauce if needed. - Make the Alfredo Sauce
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a simmer. Let it cook for 3-4 minutes, then stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce thickens. Season with garlic powder, salt, and black pepper to taste. - Combine the Pasta and Sauce
Add the cooked pasta to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency. - Assemble the Dish
Place the Alfredo-coated pasta on plates or in a serving dish. Top with the sliced fried chicken pieces. Garnish with extra grated Parmesan cheese and chopped parsley if desired. - Serve
Serve the Fried Chicken Alfredo Pasta immediately and enjoy the creamy, crispy goodness of this indulgent dish!
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Fried Chicken Alfredo Pasta Recipe
Equipment
- Deep fryer or large skillet (for frying chicken)
- Large pot (for cooking pasta)
- Large skillet or saucepan for making Alfredo sauce
- Tongs or slotted spoon for frying chicken
- Knife and cutting board for prepping chicken
Ingredients
- For the Fried Chicken:
- 2 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- For the Alfredo Sauce:
- 1/2 cup butter
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- For the Pasta:
- 8 oz fettuccine or your preferred pasta
- Salt for the pasta water
Instructions
- Prepare the Fried Chicken
- Season the chicken breasts with salt and black pepper. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into the buttermilk, then coat in the flour mixture, pressing down to ensure a well-coated chicken breast.
- Fry the Chicken
- Heat oil in a deep fryer or large skillet over medium-high heat. Once the oil reaches about 350°F (175°C), carefully place the chicken breasts in the oil. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Once cooled, slice the fried chicken into strips or bite-sized pieces.
- Cook the Pasta
- While the chicken is frying, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, reserving a little pasta water to add to the sauce if needed.
- Make the Alfredo Sauce
- In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a simmer. Let it cook for 3-4 minutes, then stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce thickens. Season with garlic powder, salt, and black pepper to taste.
- Combine the Pasta and Sauce
- Add the cooked pasta to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Assemble the Dish
- Place the Alfredo-coated pasta on plates or in a serving dish. Top with the sliced fried chicken pieces. Garnish with extra grated Parmesan cheese and chopped parsley if desired.
- Serve
- Serve the Fried Chicken Alfredo Pasta immediately and enjoy the creamy, crispy goodness of this indulgent dish
Tips for Cooking
- Double coat the chicken for extra crispiness: Dip the chicken back into the buttermilk and then the flour mixture for a thicker crust.
- Use freshly grated Parmesan cheese for the best flavor in the Alfredo sauce.
- For extra flavor, you can add a pinch of red pepper flakes to the Alfredo sauce for some heat.
- If you prefer a lighter version, try using a mix of heavy cream and milk for the Alfredo sauce.
Why You Should Try This Recipe
Fried Chicken Alfredo Pasta is the perfect comfort food, combining the creamy richness of Alfredo sauce with the crispy crunch of fried chicken. It’s an easy, satisfying dish that’s sure to impress anyone you serve it to. The combination of textures and flavors makes this a meal worth repeating, whether for a cozy weeknight dinner or a special occasion.
Craving a delicious twist on chicken Alfredo? Try this Fried Chicken Alfredo Pasta for a crispy, creamy, and indulgent meal that’s sure to satisfy. With its rich Alfredo sauce and crunchy fried chicken, this dish is comfort food at its best!
