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Crispy Chicken Fettuccine Alfredo

A sumptuous dish combining tender, breaded chicken with a rich and creamy Alfredo sauce served over perfectly cooked fettuccine.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Crispy Chicken
  • 2 pieces boneless, skinless chicken breasts (6-8 oz each)
  • 1 tsp salt for seasoning
  • 1/2 tsp black pepper for seasoning
  • 1/2 tsp paprika for seasoning
  • 1/4 tsp garlic powder for seasoning
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 3-4 cups vegetable or canola oil for frying
For the Alfredo Sauce
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 tsp salt for sauce
  • 1/4 tsp black pepper for sauce
  • 1 pinch freshly grated nutmeg
For the Pasta
  • 1 lb fettuccine pasta
  • 2 tbsp salt for pasta water
  • 1/4 cup fresh parsley, chopped for garnish
  • Extra grated Parmesan cheese for garnish

Method
 

Preparation
  1. Slice chicken breasts horizontally and pound to a 1/2-inch thickness. Season with salt, black pepper, paprika, and garlic powder.
  2. Set up a breading station with flour, beaten eggs, and Panko breadcrumbs. Dredge each cutlet in flour, dip in egg, then coat with Panko, pressing to adhere well.
Cooking the Chicken
  1. Heat oil in a skillet to 350-375°F. Fry the chicken for 4-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a wire rack to rest, then slice into strips.
Making the Alfredo Sauce
  1. In a large skillet, melt butter over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant.
  2. Pour in heavy cream, increase heat to medium, and simmer for 5-7 minutes to thicken.
  3. Remove from heat and slowly whisk in grated Parmesan cheese until smooth. Stir in salt, pepper, and nutmeg.
Cooking the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente.
  2. Before draining, reserve 1 1/2 cups of starchy pasta water. Drain the pasta but do not rinse.
Combining & Serving
  1. Transfer hot drained fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed for your desired consistency.
  2. Gently fold in sliced crispy chicken strips. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

To serve this dish beautifully, plate the fettuccine Alfredo first, creating a nest in the center of your plate. Lay the crispy chicken strips on top, then sprinkle with freshly chopped parsley and an extra showering of Parmesan. Pair with a refreshing salad or garlic bread for added flavor.