Crispy Chicken Bites Parmesan with Alfredo Spaghetti
Ingredients:
For the Chicken Bites:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
For the Alfredo Spaghetti:
1 lb spaghetti
6 tbsp unsalted butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese, plus extra for garnish
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley, for garnish
1/4 cup sun-dried tomatoes, chopped for garnish
1/4 cup fresh basil leaves for garnish
Directions:
1. Prepare the Chicken Bites: In a shallow dish, place the flour. In another shallow dish, beat the eggs. In a third shallow dish, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
2. Dredge the Chicken: Dip each chicken piece in the flour, then the egg, and finally the panko mixture, ensuring each piece is fully coated.
3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (cook in batches if necessary) and cook for about 5-7 minutes, flipping halfway through, until golden brown and cooked through. Remove from skillet and set aside.
4. Cook the Spaghetti: Cook spaghetti according to package directions until al dente. Drain and set aside.
5. Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
6. Add Cream and Cheese: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese, nutmeg, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
7. Combine: Add the cooked spaghetti to the Alfredo sauce and toss to coat evenly.
8. Serve: Serve the Alfredo spaghetti topped with crispy chicken bites. Garnish with extra Parmesan cheese, chopped fresh parsley, sun-dried tomatoes, and fresh basil leaves.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650