Description
This Crispy Chicken Fettuccine Alfredo combines perfectly golden, breaded chicken cutlets with a rich and creamy homemade Alfredo sauce tossed with tender fettuccine pasta. The dish is a delightful mix of crispy textures and luscious creaminess, making it a comforting yet elegant meal ideal for a family dinner or special occasion.
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 Breadcrumb Mixture: In a dish, combine the Panko breadcrumbs with ¼ cup of grated Parmesan cheese. In another separate dish, whisk the eggs thoroughly to prepare for dredging the chicken.
- Coat the Chicken Cutlets: Coat each chicken breast cutlet in all-purpose flour, making sure to shake off any excess. Then dip each into the whisked eggs, followed by coating them evenly in the Panko and Parmesan breadcrumb mixture, pressing gently to ensure the coating adheres well to the chicken.
- Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve ¼ cup of the pasta water to help loosen the Alfredo sauce later.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the finely minced garlic and cook briefly for about 10 seconds until fragrant. Gradually add the heavy cream and ½ cup of grated Parmesan cheese, whisking frequently for 6-8 minutes until the sauce thickens. Season the sauce generously with salt and pepper to taste.
- Fry the Chicken Cutlets: Heat oil in a skillet over medium-high heat. Fry each breaded chicken cutlet for approximately 2-3 minutes per side until the exterior turns golden brown and crispy. Once cooked, transfer the cutlets to a plate and slice into bite-sized pieces.
- Toss Pasta with Sauce and Serve: Toss the cooked fettuccine with the Alfredo sauce, adding reserved pasta water as needed to achieve a creamy consistency. Plate the pasta and top with the sliced crispy chicken bites. Serve immediately for the best texture and flavor.
Notes
- Be careful not to overcook the chicken during frying to keep it juicy inside.
- Reserve pasta water is key to achieving the perfect Alfredo sauce texture without it becoming too thick.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce consistency.
- Can substitute chicken breasts with chicken thighs if preferred, but adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich.
