Crispy Chicken & Alfredo Tagliatelle

The perfect combo of crunchy and creamy!

A golden, crispy chicken breast served over silky, Parmesan-rich Alfredo tagliatelle — comfort food done right.

Ingredients

For the Crispy Chicken:

4 boneless chicken breasts

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs

½ cup grated Parmesan cheese

Salt and pepper, to taste

Oil, for frying

For the Alfredo Tagliatelle:

10.5 oz (300g) tagliatelle

¾ cup (200ml) heavy cream

3.5 oz (100g) grated Parmesan

2 garlic cloves, minced

2 tbsp butter

Salt and pepper, to taste

Instructions

Prepare the Crispy Chicken

Pat chicken breasts dry and season both sides with salt and pepper.

Dredge each breast in flour, then dip in beaten eggs, and coat in a mixture of breadcrumbs and grated Parmesan.

Heat oil in a pan over medium heat.

Fry chicken until golden brown and cooked through (about 5–6 minutes per side).

Drain on paper towels and let rest.

Make the Alfredo Tagliatelle

Cook tagliatelle in salted boiling water according to package directions. Drain and set aside.

In a large pan, melt butter and sauté minced garlic until fragrant (1–2 minutes).

Stir in heavy cream and simmer for 3–4 minutes.

Add Parmesan, salt, and pepper. Stir until creamy and smooth.

Toss the cooked tagliatelle in the Alfredo sauce until fully coated.

To Serve

Plate a generous portion of Alfredo tagliatelle and top with a crispy chicken breast.

Optional: Garnish with parsley, cracked black pepper, or a lemon wedge for brightness.

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