Crispy Chicken Fettuccine Alfredo Recipe
This Crispy Chicken Fettuccine Alfredo recipe combines perfectly breaded and fried chicken cutlets with creamy, homemade Alfredo sauce over tender fettuccine pasta. The crunchy chicken contrasts beautifully with the rich, garlicky sauce, creating a delightful and satisfying Italian-inspired comfort meal that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
For the Crispy Chicken
- 4–6 thinly sliced chicken breasts
- ½ cup all-purpose flour
- 2 eggs (whisked)
- 2 cups panko bread crumbs
- ¼ cup parmesan cheese
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Oil, for frying
For the Alfredo Sauce and Pasta
- 1 lb fettuccine (cooked al dente)
- 2 cups heavy cream
- 2 tablespoons butter
- 3 garlic cloves (finely minced)
- ½ cup parmesan cheese
- ¼ cup pasta water
- Salt and pepper to taste
Instructions
- Boil Pasta: Bring a large pot of water to a boil and add a generous amount of salt. Cook the fettuccine according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
- Prepare Breading Station: In a large dish, mix together the panko bread crumbs and ¼ cup parmesan cheese. In a separate shallow dish, whisk two eggs until smooth. Place the all-purpose flour in another shallow dish, seasoning it with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Coat the Chicken: Dredge each thinly sliced chicken breast in the seasoned flour, shaking off any excess. Next, dip into the whisked eggs, then coat well with the breadcrumb and parmesan mixture, pressing lightly to adhere.
- Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Add finely minced garlic and cook briefly for about 10 seconds until fragrant. Pour in heavy cream and add ½ cup parmesan cheese. Whisk frequently and cook for 6-8 minutes until the sauce thickens slightly. Season generously with salt and pepper.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken cutlets for 2-3 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb excess oil, then slice into bite-sized pieces.
- Toss Pasta with Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing well to coat. Stir in reserved pasta water a little at a time to achieve a creamy, silky consistency. Adjust seasoning with more salt and pepper if needed.
- Serve: Plate the creamy fettuccine Alfredo and top generously with the crispy chicken pieces. Serve immediately and enjoy the perfect blend of textures and flavors.
Notes
- Use thinly sliced chicken breasts to ensure quick and even cooking.
- Reserve pasta water before draining to adjust sauce consistency perfectly.
- Be careful not to overcook the Alfredo sauce, whisk frequently to avoid burning.
- For a lighter option, you can bake the chicken instead of frying, but frying provides the signature crispiness.
- Feel free to sprinkle additional parmesan cheese on top before serving for extra flavor.
Keywords: Crispy Chicken, Fettuccine Alfredo, Chicken Alfredo, Breaded Chicken, Creamy Alfredo Sauce, Italian Pasta Dish
