Crispy Chicken Alfredo with Shells
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This crispy chicken alfredo with shells. Yum. Super yum. This recipe is crispy pieces of thin sliced chicken breasts laid over a homemade alfredo sauce and shell pasta. It really doesn’t get much better than this. This is a picky eaters’ dish. Everyone will love this meal, I promise you…
This is just a really good meal all the way around. Seriously, who doesn’t love fried chicken or alfredo pasta? No one. Don’t let the lengthy list of ingredients scare you away. It’s mainly just seasonings for the breading. Maybe frying chicken could seem a little daunting, as well. Don’t let it be! I promise, this is the most delicious meal. You won’t regret making it.
Equipment You’ll Need
There’s a few things you’ll need to make this recipe. So, you’ll obviously you’ll need a large skillet, a Dutch oven or a fryer to fry the chicken in, some mixing bowls, and something to boil your pasta in. Lots of components here.
Ingredients You’ll Need
Chicken Breasts:
I used three large chicken breasts. I cut them in half through the middle and beat them with a meat tenderizer to made them more tender and thinner.
Flour & Breadcrumbs:
For the breading, I used a mix of flour and breadcrumbs. I used about a cup each. You’ll also need a third of a cup more of flour for the base of your sauce.
Eggs:
For the dredge, I used 4 large eggs and beat them in a bowl.
Milk:
Total, you’ll need about a cup and a half of milk. I used a quarter cup in my egg dredge and more in my alfredo sauce.
Shell Pasta:
You don’t have to use shells. I just really liked them and thought they went well with this recipe.
Butter:
I used a half stick of butter to start the base of the alfredo sauce.
Heavy Cream & Milk:
For the creaminess of the sauce, I like to use both.
Shredded Parmesan Cheese:
You’ll need about a cup and a half of shredded parmesan cheese.
Seasonings:
Total for seasonings, you’ll need salt, pepper, sugar, garlic powder, onion powder, Cajun seasonings and Italian seasonings.
How to Make This Crispy Chicken Alfredo with Shells
step one:
Cook pasta and set aside. Add a quart of cooking oil to a large Dutch oven or fryer. Heat to 350 degrees. Cut chicken breasts in half down the center and make two thinner breasts of the same size. Beat each with a tenderizer.
step two:
In one separate mixing bowl, whisk eggs and a quarter cup of milk. In another, add flour, breadcrumbs, and your seasonings for your chicken breading.
step three:
Dip each breast into the egg dredge, let it drip, and place directly into flour mixture. Press the flour into the chicken, so a nice breading forms. Drop into the oil and cook for several minutes, flipping throughout. Remove once very golden brown, after about 5 minutes. The internal temperature should be at least 165 degrees. Repeat for all the chicken breasts.
step four:
In a large skillet, add a half stick of butter. Let it melt then sift in a third of a cup of flour. Mix until a paste forms, then add in your milk, cream, parmesan cheese, salt, pepper, and sugar. Stir until the sauce forms.
step five:
Fold the pasta into the sauce skillet. Top with your fried chicken. I kept them whole until serving to keep them as crispy as possible. Top with more grated parmesan cheese. Serve and enjoy!
Crispy Chicken Alfredo with Shells
Equipment
- Large Skillet
- Dutch Oven or Fryer
- Knife
- Meat Tenderizer
- Tongs
- Mixing Bowls
- Measuring Cups
Ingredients
Fried Chicken Breasts:
- 1 qt Vegetable Oil for Frying
- 2-3 Large Chicken Breasts
- 1 cup Flour
- 1 cup Breadcrumbs
- 1 tbsp Pepper
- 1 tsp Salt
- 1 tbsp Cajun Seasoning
- 1 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 3 Large Eggs
- 1/4 cup Milk
Alfredo Pasta:
- 16 oz box Shell Pasta
- 1/4 cup Butter
- 1/3 cup Flour
- 1 1/2 cup Heavy Cream
- 1 cup Milk
- 1 1/2 cups Shredded Parmesan Cheese
- 2 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Pepper
Instructions
- Cook pasta and set aside. Add a quart of cooking oil to a large Dutch oven or fryer. Heat to 350 degrees. Cut chicken breasts in half down the center and make two thinner breasts of the same size. Beat each with a tenderizer.
- In one separate mixing bowl, whisk eggs and a quarter cup of milk. In another, add flour, breadcrumbs, and your seasonings for your chicken breading.
- Dip each breast into the egg dredge then let it drip, and place directly into flour mixture. Press the flour into the chicken, so a nice breading forms. Drop into the oil and cook for several minutes, flipping throughout. Remove once very golden brown, after about 5 minutes. The internal temperature should be at least 165 degrees. Repeat for all the chicken breasts.
- In a large skillet, add a half stick of butter. Let it melt then sift in a third of a cup of flour. Mix until a paste forms, then add in your milk, cream, parmesan cheese, salt, pepper, and sugar. Stir until the sauce forms.
- Fold the pasta into the sauce skillet. Top with your fried chicken. I kept them whole until serving to keep them as crispy as possible. Top with more grated parmesan cheese. Serve and enjoy!
Hold up…
Before you go, did you make this fried chicken alfredo? If so, did you use shells? What pasta did you use? Let me know what you thought here or in the comments below. Happy cooking!
