Crispy Chicken Fettuccine Alfredo (Print Version)
# Ingredients:
→ Chicken
01 -
4–6 thinly sliced chicken breasts
02 -
½ cup all-purpose flour
03 -
2 large eggs, whisked
04 -
2 cups panko breadcrumbs
05 -
¼ cup grated Parmesan cheese
06 -
1½ teaspoons garlic powder
07 -
1½ teaspoons onion powder
08 -
1½ teaspoons Italian seasoning
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Vegetable oil, for frying
→ Alfredo Sauce
12 -
12 oz fettuccine pasta
13 -
4 tablespoons unsalted butter
14 -
2 cloves garlic, minced
15 -
1 cup heavy cream
16 -
1 cup freshly grated Parmesan cheese
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
19 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Season the chicken breasts with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in flour, shaking off excess, then dip into the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
02 -
In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, fry the breaded chicken breasts for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Keep warm.
03 -
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
04 -
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally. Reduce heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Season with salt and pepper to taste.
05 -
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Slice the crispy chicken and place on top of the pasta. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately.