Description
This Crispy Chicken Fettuccine Alfredo recipe combines tender, breaded chicken cutlets fried to golden perfection with a rich and creamy homemade Alfredo sauce tossed with al dente fettuccine. A perfect, indulgent Italian-American classic that’s ready in just 35 minutes, ideal for a comforting family dinner.
Ingredients
Scale
For the Chicken Cutlets:
- 4-6 thinly sliced chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, whisked
- 2 cups Panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- Oil, for frying
For the Fettuccine Alfredo:
- 1 lb fettuccine, cooked al dente
- 2 cups heavy cream
- 2 tbsp butter
- 3 garlic cloves, finely minced
- ½ cup Parmesan cheese, grated
- ¼ cup reserved pasta water
- Salt and pepper, to taste
Instructions
- Prepare Chicken Coating: In one dish, combine Panko breadcrumbs with ¼ cup grated Parmesan cheese. In another dish, whisk the eggs until well combined.
- Coat Chicken: Take each thinly sliced chicken breast and coat it first in all-purpose flour, shaking off any excess. Then dip the chicken into the whisked eggs, followed by coating it thoroughly in the breadcrumb and Parmesan mixture, pressing gently so the crumbs adhere well.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Before draining, reserve ¼ cup of the pasta cooking water and then drain the pasta.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the finely minced garlic and cook for about 10 seconds until fragrant, being careful not to brown it. Pour in the heavy cream and stir in ½ cup grated Parmesan cheese. Whisk frequently for 6-8 minutes until the sauce thickens nicely. Season to taste with salt and pepper.
- Fry Chicken: Heat oil in a skillet over medium-high heat. Carefully add the coated chicken cutlets and fry for 2-3 minutes on each side until they turn golden brown and crispy. Remove from the pan and slice into bite-sized pieces.
- Combine and Serve: Toss the cooked fettuccine in the Alfredo sauce, adding the reserved pasta water a little at a time to reach your desired creaminess. Plate the pasta and top with the sliced crispy chicken. Serve immediately for the best flavor and texture.
Notes
- Use thinly sliced chicken breasts for quicker cooking and crispier coating.
- Reserve pasta water to adjust Alfredo sauce consistency without watering down the flavor.
- Do not overcook garlic in the sauce to avoid bitterness.
- For extra flavor, you can sprinkle additional Parmesan cheese on top before serving.
- This recipe can be doubled for larger gatherings.
