Name: Breaded Chicken Alfredo
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1.5 lbs), split into cutlets; black pepper, to taste; seasoned salt, to taste; garlic powder, to taste; smoked paprika, to taste; 1 cup buttermilk; 1 tbsp cajun seasoning; 1 lb fettuccine pasta; 3 quarts water; 1 tsp salt; 2 cups heavy whipping cream; 1 stick butter (1/2 cup); 1 tbsp minced garlic; 1 tbsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups shredded parmesan cheese; 1 tsp parsley flakes; 1 tbsp cajun seasoning; 1 1/2 cups all-purpose flour; 1 tsp black pepper; 1 tbsp seasoned salt; 2 tbsp garlic powder; 2 tbsp smoked paprika; vegetable oil, for frying

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Breaded Chicken Alfredo | CookOS

Ingredients

2 boneless, skinless chicken breasts (about 1.5 lbs), split into cutlets
black pepper, to taste
seasoned salt, to taste
garlic powder, to taste
smoked paprika, to taste
1 cup buttermilk
1 tbsp cajun seasoning
1 lb fettuccine pasta
3 quarts water
1 tsp salt
2 cups heavy whipping cream
1 stick butter (1/2 cup)
1 tbsp minced garlic
1 tbsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded parmesan cheese
1 tsp parsley flakes
1 tbsp cajun seasoning
1 1/2 cups all-purpose flour
1 tsp black pepper
1 tbsp seasoned salt
2 tbsp garlic powder
2 tbsp smoked paprika
vegetable oil, for frying

25 Ingredients

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Instructions

1
Season the chicken cutlets with black pepper, seasoned salt, garlic powder, and smoked paprika.
2
Place the seasoned chicken in a freezer bag. Add buttermilk and 1 tablespoon of cajun seasoning. Massage to combine and marinate in the refrigerator for at least 1 hour.
3
In a large pot, bring 3 quarts of water and 1 teaspoon of salt to a boil.
4
Add the fettuccine to the boiling water, stir immediately, and cook according to package directions, stirring occasionally.
5
While the pasta cooks, start the alfredo sauce. In a large pan over medium heat, combine the heavy whipping cream and butter. Heat until the butter is completely melted.
6
Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
7
In a small bowl, whisk together the reserved pasta water, 1 teaspoon of parsley flakes, and 1 tablespoon of cajun seasoning. Set aside.
8
Drain the cooked pasta and return it to the pot.
9
Once the butter has melted into the cream, add the minced garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir and cook for about 2 minutes.
10
Add the shredded parmesan cheese to the sauce. Stir continuously until the cheese is melted and the sauce is smooth, about 2 minutes.
11
Remove the sauce from the heat and stir in the seasoned pasta water mixture.
12
Pour the alfredo sauce over the drained pasta and toss to combine.
13
Prepare the breading by combining the flour, 1 teaspoon black pepper, 1 tablespoon seasoned salt, 2 tablespoons garlic powder, and 2 tablespoons smoked paprika in a shallow dish.
14
In a large skillet, heat about an inch of vegetable oil to 350°F.
15
Remove the chicken from the buttermilk marinade and dredge each piece thoroughly in the seasoned flour, pressing to adhere.
16
Carefully place the breaded chicken into the hot oil, frying two pieces at a time. Cook for 5-6 minutes per side, turning every 2 minutes, until golden brown, crispy, and cooked through.
17
Remove the cooked chicken from the skillet and place on a wire rack to drain any excess oil.
18
Slice the fried chicken into strips and serve over the fettuccine alfredo.

Breaded Chicken Alfredo

Ingredients

25 Ingredients

Instructions

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