Fried Chicken Asiago W Artichoke Fettuccine
Indulge in the ultimate comfort food with this Fried Chicken Asiago with Artichoke Fettuccine recipe—a decadent fusion of crispy, golden fried chicken and rich, creamy pasta. Perfectly seasoned boneless chicken breasts are breaded with a mix of panko and savory Asiago cheese, then fried to perfection for a crispy, cheesy crust. The fettuccine pairs beautifully with a luxurious Asiago cream sauce featuring buttery garlic and tender artichoke hearts, creating a balance of richness and tangy depth. Ideal for a cozy dinner or an elegant date night, this dish is garnished with fresh parsley and served with optional lemon wedges for a bright, zesty finish. Quick to prepare in under an hour, this restaurant-quality meal is as satisfying as it is unforgettable. Try this creamy Asiago pasta and crispy fried chicken combo today for a gourmet experience without leaving home!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 0.5 cup Asiago cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.5 cups olive oil or vegetable oil (for frying)
- 12 ounces fettuccine pasta
- 3 tablespoons butter, unsalted
- 3 cloves garlic, minced
- 1.5 cups heavy cream
- 0.75 cup Asiago cheese, grated (for sauce)
- 1 cup canned artichoke hearts, drained and chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Directions
Step 1
Place chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.
Step 2
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Asiago cheese, garlic powder, paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Step 3
Season the chicken breasts lightly with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 4
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg, and finally coat in the panko-Asiago mixture, pressing gently to adhere.
Step 5
In a large skillet, heat olive oil or vegetable oil over medium heat. Fry the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate lined with paper towels to drain.
Step 6
Cook the fettuccine pasta according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
Step 7
In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 8
Stir in heavy cream and bring to a gentle simmer. Gradually add grated Asiago cheese, whisking until smooth and creamy. If the sauce is too thick, thin it with a bit of reserved pasta water.
Step 9
Fold in the chopped artichoke hearts and cooked fettuccine pasta, tossing to coat evenly in the sauce. Cook for 2-3 minutes until everything is heated through.
Step 10
To serve, plate the fettuccine and top with a fried chicken breast. Garnish with chopped parsley and serve with lemon wedges, if desired.
Nutrition Facts
| Serving size | (1971.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5908.8 |
| Total Fat 350.4g | 0% |
| Saturated Fat 146.1g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 1246.2mg | 0% |
| Sodium 4343.0mg | 0% |
| Total Carbohydrate 444.9g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 22.6g | |
| Protein 233.2g | 0% |
| Vitamin D 114.7IU | 0% |
| Calcium 1280.3mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1915.7mg | 0% |
Source of Calories