🍗 Crispy Chicken Fettuccine Alfredo
📝 Ingredients (Serves 4)
For the Crispy Chicken:
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2 boneless, skinless chicken breasts, sliced in half lengthwise (for thinner cutlets)
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1 cup all-purpose flour
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2 large eggs, beaten
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1 cup Italian-style breadcrumbs or panko
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½ cup grated Parmesan cheese
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Salt & pepper, to taste
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½ tsp garlic powder (optional)
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Oil for frying (canola or avocado oil)
For the Alfredo Pasta:
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12 oz fettuccine
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2 tbsp butter
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3 cloves garlic, minced
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1 ½ cups heavy cream
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1 cup grated Parmesan cheese
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Salt & freshly ground black pepper, to taste
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Optional: pinch of nutmeg or red pepper flakes
👨🍳 Instructions
1. Cook the fettuccine:
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Boil pasta in salted water until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Bread & fry the chicken:
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Set up 3 bowls:
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Flour + a pinch of salt/pepper
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Beaten eggs
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Breadcrumbs + Parmesan + garlic powder
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Dredge each chicken cutlet in flour → egg → breadcrumb mix.
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Heat about ¼ inch oil in a skillet over medium-high heat. Fry cutlets for 3–4 minutes per side until golden brown and internal temp hits 165°F (74°C).
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Drain on paper towels. Slice before serving.
3. Make the Alfredo sauce:
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In a large skillet or saucepan, melt butter over medium heat.
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Add garlic and cook for 30 seconds until fragrant.
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Pour in heavy cream, bring to a gentle simmer (not boil), and stir in Parmesan cheese.
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Simmer for 3–4 minutes until thickened.
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Season with salt, pepper, and optional nutmeg or chili flakes.
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Add cooked pasta and toss to coat. Use reserved pasta water as needed to thin the sauce.
4. Assemble:
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Plate creamy fettuccine.
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Top with crispy chicken slices.
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Garnish with parsley, extra Parmesan, or a squeeze of lemon.
🧀 Variations:
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Add sautéed mushrooms or broccoli to the Alfredo.
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Make it spicy with Cajun seasoning in the breading.
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Try air frying the chicken for a lighter version.
Would you like a baked version or ideas for turning it into a casserole? Happy to help!
