Creamy Chicken Katsu Alfredo Pasta

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Creamy Chicken Katsu Alfredo Pasta

This Chicken Katsu Alfredo Pasta combines the best of two worlds:
crispy golden Japanese-style fried chicken and rich, creamy Italian Alfredo sauce 🤍
It’s crunchy, creamy, cheesy, and insanely satisfying.

Perfect for cozy dinners, special meals, or viral food content.

📝 Why This Recipe Works

  • Ultra-crispy chicken cutlet
  • Silky, restaurant-style Alfredo sauce
  • Simple ingredients, big flavor
  • Comfort food at its finest

🛒 Ingredients

Pasta

  • 300 g spaghetti or fettuccine
  • Salt (for boiling water)

Chicken Katsu

  • 2 chicken breasts (butterflied)
  • Salt & black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika

Breading

  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs

For frying

  • Vegetable oil

Creamy Alfredo Sauce

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 250 ml heavy cream
  • ½ cup grated parmesan cheese
  • Salt & black pepper to taste

Garnish

  • Fresh parsley, chopped

👩‍🍳 How to Make Chicken Katsu Alfredo Pasta

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente.
  3. Reserve ½ cup pasta water, then drain.

Step 2: Prepare the Chicken Katsu

  1. Season chicken with salt, pepper, garlic powder, and paprika.
  2. Dredge chicken in flour → egg → panko breadcrumbs.
  3. Heat oil in a pan over medium heat.
  4. Fry chicken 3–4 minutes per side until golden and crispy.
  5. Drain on paper towels and slice.

Step 3: Make the Alfredo Sauce

  1. In a pan, melt butter over low heat.
  2. Add garlic and sauté until fragrant.
  3. Pour in heavy cream and simmer gently.
  4. Stir in parmesan until smooth.
  5. Season with salt and pepper.

💡 Keep heat low to avoid splitting the sauce.

Step 4: Combine

  1. Add cooked pasta to the Alfredo sauce.
  2. Toss gently, adding pasta water if needed.
  3. Plate pasta and top with sliced chicken katsu.
  4. Garnish with parsley.

🌟 Pro Tips

  • Use panko breadcrumbs for extra crunch
  • Pound chicken evenly for perfect frying
  • Add a splash of pasta water for silky sauce
  • Want extra flavor? Add a pinch of nutmeg to Alfredo

🍽️ Serving Ideas

  • Serve immediately while chicken is crispy
  • Pair with garlic bread or a green salad
  • Perfect for date nights or comfort dinners

📦 Storage

  • Pasta: fridge up to 2 days
  • Chicken: best fresh, but can be reheated in oven or air fryer
  • Avoid microwaving the chicken (loses crunch)

🔥 Variations

Use penne or linguine insteadThis Chicken Katsu Alfredo Pasta combines the best of two worlds:
crispy golden Japanese-style fried chicken and rich, creamy Italian Alfredo sauce 🤍
It’s crunchy, creamy, cheesy, and insanely satisfying.

Add mushrooms to the Alfredo sauce

Swap chicken for shrimp katsu

Make it spicy with chili flakes

Perfect for cozy dinners, special meals, or viral food content.

📝 Why This Recipe Works

  • Ultra-crispy chicken cutlet
  • Silky, restaurant-style Alfredo sauce
  • Simple ingredients, big flavor
  • Comfort food at its finest

🛒 Ingredients

Pasta

  • 300 g spaghetti or fettuccine
  • Salt (for boiling water)

Chicken Katsu

  • 2 chicken breasts (butterflied)
  • Salt & black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika

Breading

  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs

For frying

  • Vegetable oil

Creamy Alfredo Sauce

  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 250 ml heavy cream
  • ½ cup grated parmesan cheese
  • Salt & black pepper to taste

Garnish

  • Fresh parsley, chopped

👩‍🍳 How to Make Chicken Katsu Alfredo Pasta

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until al dente.
  3. Reserve ½ cup pasta water, then drain.

Step 2: Prepare the Chicken Katsu

  1. Season chicken with salt, pepper, garlic powder, and paprika.
  2. Dredge chicken in flour → egg → panko breadcrumbs.
  3. Heat oil in a pan over medium heat.
  4. Fry chicken 3–4 minutes per side until golden and crispy.
  5. Drain on paper towels and slice.

Step 3: Make the Alfredo Sauce

  1. In a pan, melt butter over low heat.
  2. Add garlic and sauté until fragrant.
  3. Pour in heavy cream and simmer gently.
  4. Stir in parmesan until smooth.
  5. Season with salt and pepper.

💡 Keep heat low to avoid splitting the sauce.

Step 4: Combine

  1. Add cooked pasta to the Alfredo sauce.
  2. Toss gently, adding pasta water if needed.
  3. Plate pasta and top with sliced chicken katsu.
  4. Garnish with parsley.

🌟 Pro Tips

  • Use panko breadcrumbs for extra crunch
  • Pound chicken evenly for perfect frying
  • Add a splash of pasta water for silky sauce
  • Want extra flavor? Add a pinch of nutmeg to Alfredo

🍽️ Serving Ideas

  • Serve immediately while chicken is crispy
  • Pair with garlic bread or a green salad
  • Perfect for date nights or comfort dinners

📦 Storage

  • Pasta: fridge up to 2 days
  • Chicken: best fresh, but can be reheated in oven or air fryer
  • Avoid microwaving the chicken (loses crunch)

🔥 Variations

  • Add mushrooms to the Alfredo sauce
  • Swap chicken for shrimp katsu
  • Make it spicy with chili flakes
  • Use penne or linguine instead

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