Cornflake Chicken Alfredo

Cornflake Chicken Alfredo is a high-protein pasta recipe ready in 45 min. It makes 4 servings, each 1090 kcal with 50 g protein. Intermediate level, 15 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 45 mintotal
  • Intermediatelevel
  • 1090kcal a serving
  • 50 gprotein
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Cornflake Chicken Alfredo

What is Cornflake Chicken Alfredo

Fettuccine in a creamy garlic, mascarpone and parmesan sauce, topped with sliced chicken fried in a crisp corn flake crust.

More:High-protein egg recipesHigh-protein chicken recipesChicken recipes

How to make Cornflake Chicken Alfredo

Tips from the cook

  • Add the parmesan gradually while stirring, so the sauce stays smooth.
  • Keep some pasta water to thin the sauce, as it thickens as it stands.
  • Flatten the chicken to an even thickness, so it cooks through before the crust darkens.
  • Slice the chicken just before serving and lay it on top, so the crust stays crisp.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Shopska Salad15 min · 420 kcalGarlic Confit Bruschetta1 h 45 min · 190 kcal

Meal prep and storage

Leftovers keep 2 days in the fridge. The crust softens, so reheat the chicken separately in the oven.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Cornflake Chicken Alfredo substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Fettuccine1 option
  • Gluten-free fettuccine or tagliatelle (corn/rice) 1:1 by weight

    Cook 1 min less; egg-free.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Cream2 options
  • Oat cooking cream (gluten-free labelled) or soy cream 1:1

    Curdles if boiled hard.

    Still contains soy.

  • Coconut cream (thick top of a can) 1:1

    Coconut flavour.

Mascarpone2 options
  • Full-fat cream cheese loosened with a splash of milk or cream 1:1 by weight

    Slightly tangier.

    Still contains dairy.

  • Plant-based cream cheese (check label) 1:1

    Many are nut- or soy-based; can split when boiled.

    Still contains soy and tree nuts.

Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano is not suitable for egg-free (lysozyme from egg).

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

    Does not melt; less sharp.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Flour1 option
  • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

    Pizza dough needs extra water and binder.

Cornflakes1 option
  • Gluten-free crisp cereal: Erewhon Crispy Brown Rice or Freedom Foods TropicO's 1:1

    Not corn flavour; may be sweeter.

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