A delicious creamy alfredo recipe made with butter, heavy cream, parmesan cheese, lemon, and parsley topped with delicious homemade crispy chicken nuggets. A recipe the kids will love!
Crispy Chicken Alfredo Pasta
Crispy Chicken Nuggets on top of a pasta with a creamy alfredo sauce
Ingredients
FOR THE CHICKEN
- 1.5 lbs chicken tenders (or breasts) cut into small cubes
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp creole seasoning
- 1/4 – 1/2 cup olive oil (for frying, any oil will work)
FOR THE PASTA
- 16 oz penne pasta (or any pasta you prefer)
- 4 tbsp salted butter
- 1 1/4 cup heavy cream
- 1 large lemon (juiced into the sauce)
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup chopped fresh parsley
- 16 oz parmesan cheese
Instructions
FOR THE CHICKEN
- Prep the chicken. Cut the chicken into bite size cubes or chunks. Set aside.
- In a large mixing bowl, whisk together the flour, salt, pepper, garlic powder, and creole seasoning.
- Add the cut up chicken to the bowl of flour and gently mix together with hands until all the chicken is coated in flour.
- Heat up a large deep frying pan and add the olive oil. Once the oil is hot, place the chicken chunks one at a time in the pan. Make sure each piece is touching the bottom of the pan. I had to cook them in two separate batches in order to fit them all.
- When the chicken is done, set aside. You will need the same frying pan for the sauce. Don't rinse the pan.
FOR THE PASTA
- Fill a pot with water and add the pasta and bring to a boil. Follow cooking directions on the package.
- In the same frying pan that you cooked the chicken in, add the butter, heavy cream, salt, pepper, and lemon. Bring to a slight simmer and then add the parsley and parmesan cheese. Whisk continuously until smooth and creamy. Then turn off the heat.
- Add the cooked and already drained pasta to the sauce and stir to combine.
- Add the pasta to a plate, top with chicken, serve and enjoy 🙂
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