Creamy Alfredo Pasta with Crispy Chicken Tenders Recipe 

The cold weather and cravings for Alfredo pasta with crispy chicken made it difficult to resist making dinner during the busiest time of the year. I forced myself to cook it even though I knew it would only take around 30 minutes because I couldn’t sleep on an empty stomach.

Components:

1. – 300g of fettuccine or spaghetti
2. – Two tenderized chicken breasts
3. One cup of breadcrumbs
4. Half a cup of grated Parmesan cheese and one beaten egg
5. Two cups of heavy cream, or a dairy-free substitute
6. Half a cup of butter
7. Grated Parmesan cheese, 1/4 cup (for Alfredo sauce)
8. – Two minced garlic cloves
9. To taste, add salt and pepper. Chopped fresh parsley

Directions:

1. Prepare the pasta:

• Bring salted water to a boil and cook pasta until al dente. After draining, set away.

2. Chicken tenders with bread:

• In a bowl, mix together breadcrumbs and Parmesan cheese.
  – Coat the chicken tenders with the breadcrumb mixture after dipping them in the beaten egg.

3. Cook chicken:

• In a skillet, heat the oil over medium heat. Cook the chicken tenders until they are cooked through and golden brown.

4. Prepare the Alfredo sauce:

• Melt butter in a skillet over low heat and cook garlic.
• Stir in Parmesan cheese and heavy cream until smooth.
• – Add salt and pepper for seasoning.

5. Put the dish together:

• Mix the Alfredo sauce with the cooked pasta. Add some crispy chicken tenders on top. Add parsley as a garnish.