Can I make this for two people?

Yes, you can cut the amounts of ingredients for four servings in half to make two servings. The amounts of chicken, pasta, and Alfredo sauce for two servings will be half those given for four servings in the recipe. Select cookware that will work well for two servings; the Alfredo sauce might be too thin if you use a large pan. Watch the amounts of Parmesan cheese and pasta water you add to the two servings; texture changes might happen faster with two servings.

What can I prep ahead?

You can peel and cut garlic and measure the Parmesan and other coating ingredients beforehand to save time while cooking. Other time-saving techniques include preheating water and other cooking utensils. Avoid getting Panko crumbs wet before using them to coat chicken; wet crumbs will clump together. Bread or fry chicken close to mealtime for best coating results.

Yes, the recipe requires two sauté pans, one for the sauce and one for the chicken. Two pans are needed so that the sauce can be made in advance and kept off the heat while the breaded chicken is cooked in the second pan. Other equipment needed includes a saucepan and strainer for cooking the tagliatelle. Reserve some pasta water when draining the tagliatelle. You'll use the pasta water in the sauce.

Why is my Alfredo sauce too thick?

Add some of the pasta-cooking water to a sauce to loosen it. A finished sauce should be combined with cooked pasta and cream and Parmesan and simmered to thoroughly coat the pasta. Pasta-cooking water should be added to the saucepan with the pasta during cooking, not saved for later use. Simmering helps prevent issues with the sauce; other cooking methods can make the sauce hard to handle.

How should I store leftovers?

Separate the chicken and tagliatelle for storage, if possible. Breaded chicken will be somewhat less soggy when stored separately from the pasta. The sauce will likely thicken during storage. You might want to gently reheat the tagliatelle before serving to reduce thickening. Fresh herbs can be added before serving, if desired, but are not necessary additions to the stored meal.

Crispy Chicken and Tagliatelle Alfredo with Parmesan Cream Sauce

By Emma CollinsOct 8, 2026

Total

20 min

Servings

Jump to recipe

Dinner will be ready in about 20 minutes. We offer crispy panko chicken and tagliatelle noodles topped with a Parmesan Alfredo sauce. Minced garlic cooked in olive oil is stirred into the sauce. Pasta cooking water is added to the sauce to make it easier to coat the noodles without other preparation.

Crispy Chicken and Tagliatelle Alfredo with Parmesan Cream Sauce

The chicken is coated with an egg and water mixture and dried bread crumbs made from panko for a crunchy texture. The second pan is used to cook garlic in olive oil and add liquid cream. Cook the cream and add Parmesan cheese and pasta water to make a sauce for the cooked tagliatelle. Cook the pasta according to package instructions.

Look for chicken that is golden brown on both sides and cooked through. Reduce heat to prevent over-browning of breaded chicken. Alfredo sauce is cooked when it is evenly colored and coats stirred pasta on low heat. Failing to add pasta water to the Alfredo sauce or boiling the Alfredo sauce may change the taste and texture of the final dish.

Serving: Serve breaded chicken alongside or mixed with Alfredo-tagliatelle dishes. Fresh herbs can be used as a garnish. Storing leftovers: Keep tagliatelle and leftover breaded chicken separate to preserve the breaded texture. Tagliatelle may need to be stirred gently when reheated because the sauce thickens as it sits.

Why this recipe works

Saves time on a weeknight because you can cook the chicken at the same time as boiling the tagliatelle; both foods will be ready at nearly the same time.
Uses typical ingredients found in a home pantry. Has a limited number of ingredients. Main ingredients include Panko, egg, cream, Parmesan cheese, and garlic.
Make cleanup easier by using a single frying pan to cook the sauce and a second frying pan to cook the breaded chicken.
Reduces the complexity of sauces by adding pasta water and Parmesan cheese to better adhere cream sauce to tagliatelle.
Offers an egg substitute; the recipe calls for yogurt as an egg substitute to coat chicken before adding panko.
Helps you visually assess cook times: cooked chicken will be brown and sauce will be evenly distributed on pasta strands.

Instructions

Bring a saucepan of salted water to a boil for the tagliatelle.

Peel and finely chop the garlic.

Heat a sauté pan or frying pan over medium heat with a drizzle of olive oil.

Cook the garlic for 1 to 2 minutes, stirring, without browning it.

Pour in the liquid cream, season with salt and pepper, bring it to a simmer, then turn off the heat.

Put the panko breadcrumbs in a bowl.

Crack and beat the egg with 3 tablespoons of water in a second bowl, then season with salt and pepper.

Dip the chicken in the beaten egg, then coat it in the panko breadcrumbs.

Heat a second frying pan over medium heat with a drizzle of olive oil.

Cook the breaded chicken for 3 minutes per side, until golden and cooked through; lower the heat if needed to prevent burning.

Cook the tagliatelle in the boiling water for the time stated on the package.

Reserve one ladle of pasta cooking water.

Drain the tagliatelle and add it to the cream.

Add the reserved pasta water and Parmesan to the sauté pan.

Stir over low heat until the sauce is smooth and coats the tagliatelle.

Serve the breaded chicken with the Alfredo tagliatelle and scatter with fresh herbs if using.

FAQ

Yes, you can use yogurt as a substitute for egg wash on chicken. Yogurt will help the panko adhere to the chicken before cooking in a pan. Yogurt crumbs will work a little differently than egg wash, yogurt can be pressed onto the chicken. Be careful not to use too much yogurt, it may clump and keep the panko crumbs from covering the chicken evenly.

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