Crispy Chicken with Bucatini Alfredo, Prosciutto & Asparagus
Chicken
Intermediate

Crispy Chicken with Bucatini Alfredo, Prosciutto & Asparagus

Pan-fried chicken served with bucatini tossed in a creamy Alfredo with prosciutto and asparagus.

"Grated cheese like the Blizzard of ’78 — that’s how you know it’s love!" - Alexia

75 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 4 Boneless Chicken Breasts
  • 1 lb Bucatini Pasta
  • 1 stick Unsalted Butter
  • 3 large Eggs
  • 1 quart Light Cream (4 cups)
  • 1/4 cup Whole Milk
  • 10 slices thin Parma Prosciutto
  • 1 1/2 cups grated Pecorino Romano Cheese
  • 1 block Parmigiano Reggiano Cheese
  • 1 bunch Fresh Asparagus
  • 1 1/2 cups Plain Panko Breadcrumbs
  • 1 1/2 cups Plain Breadcrumbs
  • Canola Oil (for frying)
  • Garlic Powder (to taste)
  • Sea Salt (to taste)
  • Cracked Black Pepper (to taste)

Instructions

1

Prepare the Chicken

Wash and pound the chicken breasts thin using a meat mallet between two pieces of plastic wrap. In a large bowl, whisk together eggs, milk, and 1/2 cup Romano cheese. Season with garlic powder, black pepper, and sea salt. In a separate dish, combine equal parts plain and panko breadcrumbs and season with Romano cheese, black pepper, and salt. Dip chicken in the egg wash, coat with breadcrumbs, and shake off excess.

2

Fry the Chicken

Heat a thin layer of canola oil in a non-stick pan. Pan fry the chicken on both sides until golden brown. Remove and place on paper towels to absorb excess oil.

3

Prepare the Asparagus

Wash and trim the asparagus. Blanch or steam in a pan of water until bright green. Remove, cool, and cut into 1/2 inch pieces. Set aside.

4

Cook the Pasta

Bring salted water to a boil a few minutes before starting the sauce. Add bucatini pasta and cook until al dente.

5

Make the Alfredo Sauce

In a large skillet, melt butter. Add torn strips of Parma Prosciutto and cook on low heat until crispy. Slowly pour in light cream, stirring constantly. Fold in 1/2 to 3/4 cup Pecorino Romano cheese and bring to a gentle boil to thicken. Lower the heat, add asparagus, and stir well. Set aside.

6

Combine Pasta and Sauce

Add the cooked bucatini directly into the sauce. Toss until evenly coated. Grate Parmigiano Reggiano over the pasta and mix well.

7

Plate and Serve

Slice the crispy chicken into strips and place over or beside the pasta. Drizzle with extra Alfredo sauce and grate more Parmigiano Reggiano over the top before serving.