Crispy Chicken Fettuccine Alfredo
Quick, creamy Alfredo with crispy, breaded chicken—simple yet elegant dinner.
Ingredients
Chicken Cutlets
- 4 –6 thin chicken breasts
- ½ cup all-purpose flour
- 2 large eggs whisked
- 2 cups panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp Italian seasoning
- Salt and pepper to taste
- Oil for frying
Fettuccine Alfredo
- 1 lb fettuccine cooked al dente
- 2 cups heavy cream
- 2 Tbsp unsalted butter
- 3 cloves garlic finely minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta water
- Salt and pepper to taste
Instructions
Prep the Chicken
- In one shallow dish, mix panko breadcrumbs with Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another dish, whisk the eggs.
Bread the Chicken
- Dredge each chicken breast in flour—tapping off excess—dip into the whisked eggs, and press into the breadcrumb mixture, ensuring complete coverage.
Prepare the Alfredo Sauce
- In a large skillet over medium heat, melt butter and sauté garlic for about 10 seconds. Add heavy cream and Parmesan, whisking until sauce thickens and coats the back of a spoon—about 6–8 minutes. Season with salt and pepper.
Fry the Chicken
- While sauce simmers, heat oil in a separate pan over medium-high heat. Fry the breaded chicken for 2–3 minutes per side until golden brown and crispy. Transfer to a plate and slice into strips.
Combine Pasta and Sauce
- Toss the cooked fettuccine in the Alfredo sauce, adding reserved pasta water to achieve your preferred consistency. Adjust seasoning as needed.
Serve with Flair
- Plate the creamy pasta, top with crispy chicken strips, and serve immediately for the best experience.