Description
Indulge in the richness of creamy Alfredo sauce paired with crispy Parmesan crusted chicken over perfectly cooked fettuccine pasta.
Ingredients
Units
Scale
- 250 g Fettuccine Pasta
- For the Alfredo Sauce:
- 50 g butter
- 5 cloves of garlic minced
- 200 ml cream
- 125 g mascarpone
- 100 g Parmesan cheese grated
- Pasta water reserved from cooking pasta
- 1 tsp Italian herbs
- 1/2 tsp Chili flakes
- Pepper to taste
- Salt to taste
- For Parmesan Crusted Chicken:
- 2 chicken breasts (about 200g each) pounded to 1/2-inch thickness
- 1 egg
- 50 g all-purpose flour
- 100 g corn flakes crushed
- 4 tbsp Parmesan cheese grated
- 3 tbsp fresh parsley chopped
- 200 ml olive oil for frying
Instructions
- Prepare the Alfredo Sauce: Melt butter, sauté garlic, add cream, mascarpone, Parmesan, seasonings, and pasta water. Stir until smooth.
- Cook the Pasta: Cook fettuccine until al dente.
- Prepare the Parmesan Crusted Chicken: Season chicken, coat with flour, egg, cornflake-Parmesan mixture, then fry until golden brown.
- Assemble: Toss pasta with Alfredo sauce, serve with sliced chicken, and garnish.
Notes
- For a lighter version, use low-fat cream and skip the mascarpone.
- You can add vegetables like broccoli or peas to the pasta for extra nutrition.
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg