Crispy Chicken Fettuccine Alfredo
A delightful and creamy dish featuring tender, crispy chicken served over fettuccine pasta, enveloped in a rich Alfredo sauce.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (6-8 oz each) These provide the heart of our dish—juicy and tender.
- 1 tsp salt For seasoning the chicken.
- 1/2 tsp black pepper For seasoning the chicken.
- 1/2 tsp paprika For seasoning the chicken.
- 1/4 tsp garlic powder For seasoning the chicken.
- 1/4 cup all-purpose flour For breading the chicken.
- 2 large eggs, beaten For breading the chicken.
- 1 cup Panko breadcrumbs For the crispy coating.
- 3-4 cups vegetable or canola oil For frying the chicken.
For the Alfredo Sauce
- 1/2 cup unsalted butter (1 stick) Adds rich flavor.
- 4 cloves garlic, minced Don't skip fresh garlic.
- 2 cups heavy cream Creates the creamy sauce.
- 1 1/2 cups freshly grated Parmesan cheese For the Alfredo sauce.
- 1/2 tsp salt For seasoning the sauce.
- 1/4 tsp black pepper For seasoning the sauce.
- pinch freshly grated nutmeg Adds depth to the sauce.
For the Pasta
- 1 lb fettuccine pasta The perfect base for the dish.
- 2 tbsp salt For the pasta water.
For Garnish
- 1/4 cup fresh parsley, chopped Adds color and freshness.
- extra grated Parmesan cheese For garnish.
Instructions
Preparation
- Slice the chicken breasts horizontally to create cutlets, then pound them to about 1/2-inch thickness.
- Season each side of the chicken with salt, pepper, paprika, and garlic powder.
Breading the Chicken
- Create a breading station with three shallow dishes: one with flour, another with beaten eggs, and the third with Panko breadcrumbs.
- Dredge each seasoned cutlet first in flour, then dip it in egg, and finally coat it with Panko, pressing down lightly to adhere the crumbs.
Frying the Chicken
- In a large skillet, heat 3-4 cups of oil to 350-375°F.
- Cook the chicken cutlets for 4-6 minutes per side until golden brown.
- Transfer them to a wire rack to rest before slicing into strips.
Making the Alfredo Sauce
- In a large skillet, melt the butter over medium-low heat.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and increase the heat to medium. Let it simmer for 5-7 minutes until slightly thickened.
- Remove from heat and whisk in grated Parmesan until smooth. Season with salt, pepper, and nutmeg.
Cooking the Pasta
- Boil a large pot of water, adding 2 tablespoons of salt once it reaches a rolling boil.
- Cook the fettuccine until al dente, reserving 1 1/2 cups of pasta water before draining.
Combining & Serving
- Add the hot drained fettuccine to the skillet with the Alfredo sauce and toss until fully coated.
- Add reserved pasta water gradually until desired creaminess is reached. Fold in the crispy chicken strips.
- Garnish with parsley and extra Parmesan cheese before serving.
Notes
Best enjoyed fresh. Can be stored in the fridge for 3-4 days and reheated gently. Consider pairing with a light salad and garlic bread or a crisp white wine.