I used to think making fried chicken alfredo pasta was way too complicated for a weeknight dinner. All that breading and frying chicken, then making alfredo sauce from scratch? It seemed like something you’d only order at a restaurant.

That’s because I was overthinking it. The trick is using simple shortcuts that don’t sacrifice flavor. You can bread and fry chicken cutlets in under 20 minutes, and a good alfredo sauce only needs four ingredients. Once you get the timing down, this comfort food combo becomes totally doable for busy families.

Why You’ll Love This Fried Chicken Alfredo Pasta

Restaurant-quality meal at home – This dish combines crispy fried chicken with creamy homemade alfredo sauce that tastes just like your favorite Italian restaurant, but costs a fraction of the price.
Complete one-dish dinner – With protein, pasta, and vegetables all in one bowl, you get a balanced meal that satisfies everyone at the table without needing extra sides.
Kid-friendly comfort food – The crispy chicken and creamy cheese sauce make this an instant hit with children, while the hidden broccoli sneaks in some nutrition they’ll actually eat.
Perfect for meal prep – This recipe makes plenty of servings and reheats beautifully, so you can enjoy delicious leftovers for lunch or dinner throughout the week.
Simple pantry ingredients – Most of these ingredients are kitchen staples you probably already have, making it easy to whip up whenever a pasta craving hits.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are perfect for this recipe since they cook evenly and are easy to slice and bread. You’ll want to look for chicken breasts that are roughly the same size so they cook at the same rate – if you have really thick pieces, don’t hesitate to pound them out a bit or slice them thinner. Fresh chicken works great, but if you’re using frozen, just make sure it’s completely thawed and patted dry before you start breading. Room temperature chicken will cook more evenly than cold chicken straight from the fridge, so try to take it out about 15-20 minutes before you start cooking.

Options for Substitutions

This comfort food favorite is pretty forgiving when it comes to swaps and substitutions:

Chicken breasts: Chicken thighs work great here and stay more tender. You can also use pre-cooked rotisserie chicken – just shred it and add it to the pasta at the end to warm through.
Panko breadcrumbs: Regular breadcrumbs or even crushed crackers will work fine. If you’re out of breadcrumbs entirely, you can skip the breading and just season and pan-fry the chicken.
Heavy whipping cream: Half-and-half works in a pinch, though your sauce won’t be quite as rich. You can also use whole milk mixed with a tablespoon of flour to help thicken it up.
Angel hair pasta: Any pasta shape works here – fettuccine is classic for alfredo, but penne, rigatoni, or even regular spaghetti will do the job just fine.
Broccoli: Feel free to swap in other vegetables like asparagus, spinach, or bell peppers. Frozen broccoli works too – just thaw and drain it well before adding.
Herb blend: If you don’t have all these herbs on hand, Italian seasoning is a great substitute. Use about 1/2 teaspoon total instead of measuring each herb separately.
Mozzarella cheese: You can use all parmesan if that’s what you have, or try other melting cheeses like provolone or even cream cheese for extra richness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken alfredo is overcooking the chicken, which turns it dry and tough – use a meat thermometer to ensure it reaches 165°F, then remove it immediately from heat.

Another common error is adding the cheese to your alfredo sauce while it’s still boiling, which causes the sauce to break and become grainy instead of smooth – always reduce the heat to low before whisking in the parmesan and mozzarella.

Don’t forget to save some pasta water before draining, as this starchy liquid helps bind the sauce to the noodles and prevents your dish from looking separated on the plate.

Finally, avoid overcooking the broccoli by adding it to the pasta during the last 2-3 minutes of cooking time, which keeps it bright green and crisp rather than mushy and dull.

What to Serve With Fried Chicken Alfredo Pasta?

This hearty pasta dish is pretty filling on its own, but a simple Caesar salad or mixed greens with Italian dressing makes a great side to cut through all that creamy richness. Garlic bread is always a winner too – you can never have too much garlic when alfredo is involved! Since the dish already has broccoli mixed in, you’re getting your veggies, but if you want something extra, roasted asparagus or sautéed spinach work really well. A glass of crisp white wine like Pinot Grigio pairs nicely if you’re looking to make it feel a bit more special.

Storage Instructions

Refrigerate: This creamy pasta dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight! I like to store the fried chicken pieces separately if I have leftovers, so they don’t get too soggy from the sauce.

Freeze: You can freeze portions of this alfredo pasta for up to 2 months in freezer-safe containers. Just know that cream-based sauces sometimes separate a bit when frozen, but it usually comes back together when you reheat it with a little stirring.

Reheat: Warm up your leftovers in the microwave on medium power, stirring every 30 seconds to keep the sauce smooth. You can also reheat it on the stovetop over low heat with a splash of milk or cream if it seems too thick. The pasta might absorb some sauce overnight, so don’t worry if you need to add a little extra liquid.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 2700-3100
Protein: 100-120 g
Fat: 220-250 g
Carbohydrates: 150-160 g

Ingredients

For the breaded chicken:

2 chicken breast halves (boneless, skinless, sliced)
1 tbsp flour
1/2 cup panko bread crumbs
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp dried oregano
1/8 tsp dried rosemary
1/8 tsp dried thyme
Salt and pepper, to taste
2 tbsp olive oil

For the creamy sauce:

1/2 cup unsalted butter
2 garlic cloves
2 cups heavy cream
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella

For serving:

12 oz angel hair rice pasta (or pasta of choice)
1 to 2 lb fresh broccoli, chopped
Salt and pepper, to taste

Step 1: Prepare the Breading for Chicken

1 tbsp flour
1/2 cup panko bread crumbs
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp dried oregano
1/8 tsp dried rosemary
1/8 tsp dried thyme
salt and pepper, to taste

On a large plate, combine the flour, panko bread crumbs, dried basil, garlic powder, onion powder, dried oregano, dried rosemary, dried thyme, and salt and pepper to taste.

Mix these ingredients well to create a seasoned breading for the chicken breasts.

Step 2: Bread and Cook the Chicken

2 chicken breast halves (boneless, skinless, sliced)
salt and pepper, to taste
breading mixture from Step 1
2 tbsp olive oil

Pat the sliced chicken breast halves dry with paper towels.

Season both sides with about 1/2 teaspoon salt and pepper to taste.

Dredge the chicken pieces in the prepared breading from Step 1, pressing lightly to adhere.

Heat olive oil in a nonstick skillet over medium-high heat.

When the oil is hot, add the breaded chicken and sear for 4-5 minutes on each side, or until the chicken is browned and cooked through.

Once cooked, transfer the chicken to a plate and cover to keep it warm.

Step 3: Sauté the Broccoli

1 to 2 lb fresh broccoli, chopped
salt and pepper, to taste

Using the same skillet, add the chopped broccoli.

Season with salt and pepper to taste, and sauté for about 5 minutes, stirring occasionally until the broccoli is vibrant green and just tender.

Transfer the sautéed broccoli to the plate with the cooked chicken and cover to keep warm.

I sometimes like to add a splash of water here to help steam the broccoli a bit more quickly.

Step 4: Prepare the Alfredo Sauce

1/2 cup unsalted butter
2 garlic cloves
2 cups heavy cream
1/2 cup grated Parmesan cheese

In the same skillet, melt the unsalted butter over medium-low heat.

Add the minced garlic and cook for about 1 minute, stirring constantly to avoid burning.

Pour in the heavy cream and bring the mixture to a gentle boil while stirring frequently.

Add the grated Parmesan cheese, reduce the heat, and simmer the sauce for 8-10 minutes, or until it thickens, stirring occasionally.

Step 5: Finish the Sauce and Cook the Pasta

12 oz angel hair rice pasta (or pasta of choice)
3/4 cup shredded mozzarella

While the Alfredo sauce simmers, cook the angel hair pasta (or pasta of your choice) in a separate pot according to the package instructions.

Drain the cooked pasta and set aside.

Meanwhile, add the shredded mozzarella to the Alfredo sauce, and continue to cook for another 3 minutes, stirring frequently, until the cheese is melted and the sauce is creamy.

I like to use freshly grated cheeses for the richest flavor.