Name: Conchiglie Alfredo Pasta with Breaded Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian

Conchiglie Alfredo Pasta with Breaded Chicken

Conchiglie Alfredo Pasta with Breaded Chicken cover

From the Cook

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Conchiglie Alfredo Pasta with Breaded Chicken

Cookin’ with Sha Verified

Ingredients

Warning0 allergens identified

Instructions

Cut the chicken fillet into two halves. Cover them with cling wrap and gently beat until thin.

Marinate the chicken with all the given spices. Keep aside.

Heat a pan and add butter. Add chopped garlic and sauté until fragrant. Pour in the cream, add all spices and Parmesan cheese. Cook on a low flame and set aside.

Heat oil in a pan for frying.

One bowl with panko bread crumbs mixed with paprika, Cajun spice, black pepper, dried parsley, and salt.

Coat the marinated chicken first in flour, then egg, and finally in the seasoned panko bread crumbs.

Fry the chicken in hot oil until golden brown and crispy.

Remove and keep aside.

Boil water with salt and cook the conchiglie pasta until sott. Reserve some pasta water, then drain.

Add a little pasta water to the sauce and let it boil for 2-3 minutes.

Add the cooked pasta to the sauce and mix well.

Serve the pasta on a plate, place the crispy breaded chicken on top.

Garnish with fresh parsley and extra Parmesan cheese.

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Tips & Tricks (5)

Toast Your Breadcrumb Coating 🥖
Lightly toast panko breadcrumbs in a dry pan for 2-3 minutes before breading to enhance crispiness and add a golden, nutty flavor that elevates the chicken texture.
Emulsify Alfredo at Low Heat 🧈
Keep your Alfredo sauce on low heat and whisk constantly—high heat breaks the emulsion and causes a grainy, separated sauce instead of silky smoothness.
Pound Chicken Evenly 🔨
Use a meat mallet to pound chicken fillets to uniform ¾-inch thickness, ensuring even cooking and preventing dry edges while the center remains juicy.
Reserve Pasta Water for Sauce 💧
Save 1 cup of starchy pasta cooking water before draining—add it gradually to your Alfredo to achieve the perfect creamy consistency and help the sauce cling to conchiglie shells.
Double-Dredge for Extra Crunch 🍗
For superior crispiness, dredge chicken in flour, then egg, then breadcrumbs, and immediately repeat the egg and breadcrumb step before frying for an extra-crunchy, golden crust.