Description
This Crispy Chicken Fettuccine Alfredo recipe combines golden, crispy chicken cutlets with a rich and creamy homemade Alfredo sauce tossed with perfectly cooked fettuccine. The dish strikes a delightful balance between crispy textures and smooth, cheesy sauce, making it an irresistible Italian-American classic ideal for family dinners or entertaining guests.
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 the Breading Mixture: In a dish, combine Panko breadcrumbs with ¼ cup grated Parmesan cheese to add flavor and texture. In a separate dish, whisk the eggs until smooth to create an egg wash for coating the chicken.
- Coat the Chicken Cutlets: Lightly dredge each thinly sliced chicken breast in all-purpose flour, shaking off any excess. Then dip the chicken pieces into the whisked eggs, ensuring they’re fully coated. Next, press them into the breadcrumb and Parmesan mixture, making sure the coating adheres well for a crispy crust.
- Cook the Fettuccine: 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 water to help adjust the Alfredo sauce’s consistency later.
- Make the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add finely minced garlic and sauté briefly for about 10 seconds until fragrant—be careful not to burn it. Pour in heavy cream and add ½ cup grated Parmesan cheese. Whisk frequently and cook for 6-8 minutes until the sauce thickens to a creamy consistency. Season generously with salt and pepper.
- Fry the Chicken Cutlets: Heat oil in a skillet over medium-high heat. Fry the breaded chicken cutlets for about 2-3 minutes on each side until they develop a golden-brown, crispy crust and are cooked through. Once done, remove from oil and slice into bite-sized pieces.
- Toss Pasta and Serve: Add the cooked fettuccine to the Alfredo sauce, tossing well to coat the pasta evenly. Use the reserved pasta water to loosen the sauce if needed, enhancing creaminess. Plate the sauced pasta and top with the sliced crispy chicken pieces. Serve immediately for the best taste and texture.
Notes
- For extra flavor, you can add freshly chopped parsley as a garnish.
- Use oil with a high smoke point, like vegetable or canola oil, for frying to avoid burning the chicken.
- Ensure the chicken breasts are thinly sliced for even cooking and crisp exterior.
- Be careful when cooking the garlic in the Alfredo sauce; it should be fragrant but not browned to avoid bitterness.
- Reserve some pasta water to adjust sauce consistency and enhance creaminess as needed.
