Description
A delicious and comforting Crispy Chicken Fettuccine Alfredo featuring golden fried chicken cutlets served over creamy, garlicky Alfredo sauce tossed with tender fettuccine pasta. This recipe combines crunchy, flavorful chicken with rich, cheesy sauce for a satisfying dinner perfect for family meals 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 Breading Mixtures: In a dish, mix Panko breadcrumbs with ¼ cup grated Parmesan cheese. In another dish, whisk the 2 large eggs until well combined. This will be used to coat the chicken cutlets for a crispy finish.
- Coat Chicken Cutlets: Lightly season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning. Dredge each piece in all-purpose flour, shaking off any excess. Dip the floured chicken in the whisked eggs, then press into the breadcrumb mixture ensuring an even coating. Set aside.
- Cook Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Before draining, reserve ¼ cup of the pasta cooking water for the sauce. Drain the pasta and set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add finely minced garlic and sauté for about 10 seconds until fragrant, taking care not to burn it. Pour in the heavy cream and add ½ cup grated Parmesan cheese. Whisk continuously for 6-8 minutes until the sauce thickens. Season generously with salt and pepper to taste.
- Fry Chicken Cutlets: Heat oil in a skillet over medium-high heat. Once hot, fry the breaded chicken cutlets for 2-3 minutes per side or until golden brown and cooked through. Remove from pan and let rest briefly before slicing into bite-sized pieces.
- Toss Pasta with Sauce and Serve: Add the cooked fettuccine to the Alfredo sauce, tossing to coat thoroughly. Incorporate the reserved pasta water a little at a time to achieve the desired creaminess and sauce consistency. Plate the pasta and arrange sliced crispy chicken cutlets on top. Serve immediately.
Notes
- Ensure the oil is hot enough before frying to get a crisp crust without absorbing excess oil.
- Reserve pasta water before draining to adjust the sauce consistency perfectly.
- You can use freshly grated Parmesan for best flavor.
- For a lighter version, substitute heavy cream with half-and-half and reduce butter, but sauce will be less rich.
- Serve with steamed vegetables or a fresh salad to balance the richness.
