Some meals don’t need an occasion, just a little spark. Kindle & Crumb Chicken Alfredo is the kind of comfort that starts with something simple: a pan, a bit of butter, and a golden crust that gives way to silky pasta below. It’s crisp where it counts, tender where it should be, and layered with the kind of flavor a slow stir and any patient hand can build. This dish is for the quiet Sundays, the late-night cravings, the moments you want something familiar but worth slowing down for.

Ingredients

For the Chicken

3 chicken breasts, pounded to even thickness
1 large egg, whisked with 1 tbsp water
½ cup gluten-free panko breadcrumbs
¼ cup flour
2 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
Black pepper, to taste
½ tsp poultry seasoning
3 tbsp olive oil, for searing
Fresh parsley, for garnish

For the Pasta

12 oz Campanelle artisan pasta (or standard fettuccine noodles)
*Reserve 1 cup pasta water

For the Alfredo Sauce

4 tbsp unsalted butter
4–6 garlic cloves, minced
4 tbsp flour
3¾ cups heavy cream + ¼ cup whole milk
½ cup grated Parmesan cheese (plus extra for topping)
1 tsp salt
½ tsp garlic powder
½ tsp smoked paprika
1 cup reserved pasta water (may not need all)

Instructions

Season & coat the chicken.
Pat your chicken dry— this step matters for a crisp finish.
Set up two bowls: one with the flour, breadcrumbs, garlic powder, smoked paprika, salt, black pepper, and poultry seasoning; the other with the whisked egg and water.
Dip each piece of chicken into the flour mixture, then into the egg wash, and once more back into the flour mixture. Press lightly so the coating clings evenly.
Pan-fry to golden perfection.
Warm olive oil in a large skillet over low to medium heat until it shimmers.
Add the coated chicken and let it sear gently, about 5–6 minutes per side. Adjust the heat as needed. You want a deep, even golden crust, not a dark char. The goal is a crisp exterior and an internal temperature of 165°F. Once done, move the chicken to a plate and let it rest while you prepare the sauce and pasta.
Boil the pasta.
As your chicken finishes its first side and you’re ready to flip it, bring a large pot of salted water to a boil. Add the Campanelle pasta, its ruffled edges are perfect for catching sauce in every bite. Cook it about one minute past al dente so it stays tender when tossed with the sauce later.
*** Reserve ½ cup of the starchy pasta water before draining. The timing should flow naturally: the chicken finishes, the pasta’s ready, and you move right into the sauce while everything stays warm.
Start the sauce.
Before you begin, have everything measured and within reach because once you start, you’ll be stirring continuously. In a clean skillet or saucepan, melt the butter over medium-low heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant. You don’t want it to brown or burn. You’re aiming for that soft, buttery garlic aroma that signals it’s ready for the next step.
Build the roux.
Sprinkle in the flour and whisk steadily to form a smooth paste. The moment it begins to bubble, slowly pour in the combined heavy cream and milk while whisking nonstop. Keep it moving so the flour doesn’t brown or clump. The sauce should turn velvety and thick enough to coat the back of a spoon.
Season and finish the sauce.
Stir in Parmesan cheese, salt, garlic powder, and ½ teaspoon of smoked paprika. Let the sauce simmer low and slow for 3–5 minutes, stirring often until it slightly thickens.
Add the reserved pasta water a splash at a time until the texture feels just right. Creamy, glossy, and smooth enough to pull those Campanelle curls through without breaking.
Combine & serve.
Toss the cooked pasta in the warm sauce until every piece is coated. Slice the crispy chicken and layer it over the top. Finish with fresh parsley, cracked black pepper, and a final sprinkle of Parmesan. Serve immediately while everything’s still warm and shining.

Notes & Tips

Gluten-free friendly: Use gluten-free flour and panko to keep the crust light and crisp without sacrificing flavor.
Sauce too thick? Add a splash of milk or pasta water to loosen it.
Extra richness: Stir in a small knob of butter just before serving for a glossy finish.
Protein swap: Works beautifully with shrimp, salmon, or even sauteed spinach and shitake mushrooms in lieu of a meat option.
Leftovers: Best enjoyed fresh, but can be stored in an airtight container for up to 3 days. Add a bit of milk when reheating to bring the sauce back to life.
Season as you go: Taste both the sauce and the chicken before combining — a little salt at each stage builds layers of flavor. Whatever may be lacking from your chicken, add to your sauce instead so as not to dry out the breaded chicken.
Pasta choice matters: Campanelle holds sauce in every fold, but penne or fettucine work just as well for extra cling.

Nutritional Facts (per serving)

(based on 4 servings)

Calories: ~670 kcal
Protein: 45 g
Total Fat: 39 g
• Saturated Fat: 18 g
Cholesterol: 205 mg
Carbohydrates: 38 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
Sodium: ~920 mg
Calcium: 180 mg
Iron: 2.2 mg

Now it’s your turn to stir up some comfort. Would you keep it classic, or add your own twist?

Drop your version in a review — I’d love to feature your take and share what we’re learning from one another

Leave a Review

Kindle & Crumb Chicken Alfredo