Crispy Chicken Schnitzel Alfredo
Servings: 4 servings
Calories: 1099kcal
Creamy pasta topped with chicken schnitzel is the ultimate pairing in this Crispy Chicken Schnitzel Alfredo recipe. It’s the ideal comforting family weeknight meal, but elegant enough to serve to guests.
Ingredients
- 400 g fettuccine
- 4 leftover chicken schnitzels, warmed, or 4 freshly-cooked chicken schnitzels (find my schnitzel recipe here)
- 40 g butter
- 1 tsp freshly minced garlic
- 375 ml thickened (whipping/heavy) cream
- 100 g freshly grated parmesan, plus extra to serve (see note 1)
- ½ tsp chicken stock (bouillon) powder
- Freshly cracked black pepper, to taste
- Freshly chopped flat-leaf parsley or basil, to garnish (optional)
Instructions
- Cook the pasta – Cook the pasta in a large pot of salted boiling water for 1–2 minutes less than the packet says. Reserve 125 ml (½ cup) of the pasta cooking water before draining.
- Reheat or make the schnitzels – While the pasta cooks, make the schnitzels. Or, if using leftover schnitzels, reheat them in the oven or air fryer at 180°C (350°F) until hot and crispy. Slice into strips.
- Make the sauce – Melt the butter a large, deep, heavy-based pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Stir in the parmesan, chicken stock powder and pepper, then let it bubble for 2–3 minutes until slightly thickened.
- Combine the pasta and sauce – Add the cooked pasta to the sauce and toss using tongs to coat. Add the reserved pasta water to loosen the sauce if needed – the sauce should be glossy and coat the fettuccine (the sauce will thicken as it sits, see note 2).
- Assemble and serve – Divide the pasta among four bowls, top with the sliced crispy schnitzel, then finish with more parmesan and parsley or basil, if desired.
Notes
Note 1 – The parmesan must be freshly grated, not the pre-grated type at the supermarket. Freshly grated parmesan will melt into the sauce, whereas the supermarket varieties will separate and make the sauce grainy. If you need more details, you’ll find everything you need to know about parmesan cheese here.
Note 2 – The longer the pasta sits, the more sauce will be absorbed. Loosen the sauce by adding a splash of boiling water from the kettle, then use tongs to toss the pasta until your desired consistency is reached.
MAKE AHEAD
The Alfredo sauce is best enjoyed fresh, but you can cut the butter and grate the cheese in advance to save time. Store them separately, refrigerated in airtight containers, until ready to use.LEFTOVERS
Alfredo sauce and pasta – This recipe is best made and eaten immediately, however you can store the combined pasta and sauce separately in the refrigerator in airtight containers for up to 2 days. Most of the sauce will absorb into the pasta during the reheating process, but you can add 1 tablespoon of water prior to reheating to help loosen the sauce. It is best reheated in the microwave to avoid the pasta drying out. Not suitable to freeze (the pasta turns mushy). Schnitzels – Refrigerate cooked chicken schnitzel for up to 3 days, reheat in the microwave for juiciest results (the crumbing will soften but the end result is equally delicious).Nutrition Facts
Crispy Chicken Schnitzel Alfredo
Amount per Serving
Calories
1099
% Daily Value*
Fat
61
g
94
%
Saturated Fat
35
g
219
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
16
g
Cholesterol
262
mg
87
%
Sodium
756
mg
33
%
Potassium
577
mg
16
%
Carbohydrates
87
g
29
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
50
g
100
%
Calcium
360
mg
36
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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