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Crispy Chicken Fettuccine Alfredo

Crispy Chicken Fettuccine Alfredo combines golden-brown chicken with creamy sauce and fettuccine, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts (6-8 oz each)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 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 (1 stick) unsalted butter
  • 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)
  • 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 for garnish grated Parmesan cheese

Method
 

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

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. When ready to eat, reheat in a skillet over low heat, adding a splash of cream or reserved pasta water to keep the sauce smooth.