Fettuccine noodles in a creamy alfredo sauce with tender bits of panko-crusted chicken is a perfect mid-week meal that you can prepare in under 30 minutes.
With the kids back to school after the winter break, sometimes you need a quick meal to feed the family between running around to all their different activities. Any kind of pasta is a hit in our house as is Panko crusted chicken. And the two go perfectly together.
This alfredo sauce is smooth and creamy without being thick and provides a rich coating for the pasta. Adding a splash of milk helps keep the consistency just right.
Panko Parmesan Chicken Alfredo
- 2 boneless, skinless chicken breasts
- 1 egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 tablespoon canola oil
- 3 tablespoons butter
- 1/2 cup heavy cream
- Splash of milk
- 3/4 cup Parmesan cheese
- 1.5 teaspoons minced garlic
- 1/2 box Barilla fettuccine
Beat the egg in one bowl. Add the breadcrumbs and 1/4 cup of Parmesan cheese in the other bowl. Dredge the chicken breasts in the egg then the crumbs/Parmesan bowl.
On the stovetop, melt 1 tablespoon butter and add canola oil. When the pan is hot add the coated chicken and sauté 4 minutes a side being careful to regulate the heat so the coating does not burn before the chicken is cooked through. Remove to a plate and chop into bite-size pieces when cooled.
Cook the pasta according to package directions. In a medium skillet, melt the remaining butter and add the garlic. Add the cream, splash of milk and Parmesan cheese and simmer slowly over medium low heat until the sauce is slightly thickened. Add the chopped chicken and the drained pasta and mix until pasta is well coated with the Alfredo sauce. Serve with a sprinkle of Parmesan cheese.
Serves 2. Total time: 30 minutes.