Mrs Gail's Chicken Alfredo Recipe
Looking for an easy and delicious dinner recipe that will please even the pickiest eaters? Try this creamy chicken alfredo dish from Mrs. Gail - it'll become a weeknight favorite!
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Servings: 2
Calories: 586kcal
Equipment
- A cutting board
- bowls
- large skillet
- Spatula
- etc
Ingredients
For Chicken:
- Kosher salt and freshly ground black pepper to season and enhance the natural flavors of the chicken
- 2 tablespoons of salted butter to infuse the chicken with richness and a buttery flavor.
- 1⅛ to 1¼ pounds of tender and juicy boneless chicken providing a protein-rich main component
- ¾ cup of grated Parmesan cheese adding a deliciously cheesy and savory element to the coating
- 1½ large eggs to bind the coating ingredients together and create a golden and crunchy texture
- ¼ cup of flavorful and versatile olive oil to coat the chicken and aid in cooking
- ¾ cup of panko or regular bread crumbs for a crispy and textured exterior on the chicken
- ½ cup of all-purpose flour for a light and crispy coating on the chicken
For Fettuccine Alfredo:
- ⅛ teaspoon of ground white pepper to add a subtle and gentle heat to the Alfredo sauce
- 1½ garlic cloves minced, adding a pungent and aromatic note to the Alfredo sauce.
- ¾ cup of grated Parmesan cheese creating a decadently cheesy and flavorful sauce
- ½ pound of fettuccine a classic pasta choice that pairs perfectly with the creamy sauce
- 1 cup of rich and creamy heavy cream for a luscious and velvety sauce
- 4 tablespoons ½ stick of salted butter to enrich the sauce and provide a smooth and velvety texture
- Kosher salt to season the pasta water for optimal flavor absorption
For Serving:
- 1½ teaspoons of chopped fresh flat-leaf parsley adding a vibrant and herbaceous touch to the presentation.
- 1 lemon providing a bright and citrusy flavor to garnish and enhance the overall taste
Instructions
- Preheat the oven to 200°F.
- Place a chicken breast between two layers of plastic wrap or in a zip-top bag and pound it with a meat tenderizer until it's ¼ to ½ inch thick. Repeat with the remaining breasts, cutting larger pieces into halves if needed. Season both sides of each piece lightly with salt and pepper. Prepare three separate shallow dishes: one for the flour (mixed with 1 teaspoon salt and 1 teaspoon pepper), one for the beaten eggs, and one for the panko/parmesan mixture. Working with one piece at a time, coat the chicken in flour, then dip it into the beaten egg, letting any excess run off before dredging it in panko/parmesan mixture. Place the chicken on a baking sheet or platter and continue with the remaining pieces. When it's cooked slice it into pieces.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions, for about 12 minutes. Drain and set aside. Heat the butter in a large skillet over medium heat. Add the garlic cloves and cook until fragrant, about 1 minute. Add the cream, Parmesan cheese, white pepper, and 1 teaspoon of salt to the pan; whisk until creamy and thickened, about 5 minutes. Remove from heat; add the cooked fettuccine and chicken to the pan and toss to combine.
- To serve, combine the cooked fettuccine with the Alfredo sauce and mix well to coat the noodles. Divide between 4 plates and top each with a chicken breast. Serve with lemon wedges and parsley sprinkles (optional).
Notes
- For a healthier version, you can opt to bake the chicken instead of frying it. Simply coat the chicken with the flour and egg mixture and bake in a preheated oven at 375 degrees Fahrenheit for 25-30 minutes, flipping once halfway through.
- If you don’t have panko or bread crumbs on hand, you can use crushed crackers or even oats as a substitute.
- For a vegan version of this recipe, use vegan butter and non-dairy cream instead of the ingredients listed in the alfredo sauce. You can also opt to add some vegetables like mushrooms or bell peppers to make it even healthier!
- Leftovers can be stored in an airtight container for up to 3 days. Reheat in the microwave or a preheated oven at 350 degrees Fahrenheit until heated through.
