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chicken alfredo pasta

Crispy Chicken Alfredo Pasta

Crispy Chicken Nuggets on top of a pasta with a creamy alfredo sauce
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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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