Creamy Chicken Alfredo (Print Version)
# Ingredients:
01 -
250g of pasta, fettuccine variety.
02 -
50g of unsalted butter.
03 -
Five minced garlic cloves.
04 -
200ml of heavy whipping cream.
05 -
125g of creamy mascarpone.
06 -
100g of parmesan cheese, finely grated.
07 -
Some of the pasta water, save it for later.
08 -
1 teaspoon of dried Italian seasoning.
09 -
Half a teaspoon of chili flakes.
10 -
Salt and black pepper for seasoning.
11 -
Two chicken breasts, 200g each, pounded flat.
12 -
One large egg.
13 -
50g of plain flour.
14 -
100g of crushed cornflakes for coating.
15 -
Four tablespoons of grated parmesan.
16 -
Three tablespoons of fresh parsley, chopped fine.
17 -
200ml of olive oil for frying.
# Instructions:
01 -
Get the butter melted and let the garlic cook until it smells great. Stir in cream until it starts a light simmer. Add seasonings and spices.
02 -
Mix in mascarpone until it’s all melted. Slowly add parmesan a bit at a time so the sauce becomes creamy and smooth.
03 -
Flatten chicken breasts. Arrange three bowls: one with flour, another with a beaten egg, and the last with crushed cornflakes mixed with parmesan.
04 -
Coat chicken first with flour, then egg, and finally press it well into the cornflake mix.
05 -
Heat the oil and fry breaded chicken for around 4-5 minutes on each side until golden brown and fully cooked.
06 -
Cook the fettuccine until it’s just tender. Scoop out some pasta water before draining.
07 -
Mix the pasta with the sauce. Slice chicken and place it on top. Sprinkle parsley and more parmesan for garnish.
# Notes:
01 -
Keep frying oil at an even heat for crispy chicken.
02 -
Use pasta water to adjust how thick or thin the sauce is.
03 -
Mascarpone can be swapped with cream cheese if needed.