Go Back

Crispy Chicken Fettuccine Alfredo

A creamy and comforting pasta dish featuring crispy chicken and a rich Alfredo sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts (6-8 oz each)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 3-4 cups vegetable or canola oil for frying
For the Alfredo Sauce
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 tsp salt (for sauce)
  • 1/4 tsp black pepper (for sauce)
  • 1 pinch freshly grated nutmeg
For the Pasta
  • 1 lb fettuccine pasta
  • 2 tbsp salt (for pasta water)
  • 1/4 cup fresh parsley, chopped for garnish
  • Extra to taste grated Parmesan cheese for garnish

Method
 

Preparation
  1. Slice chicken breasts horizontally and pound to 1/2-inch thickness. Season with salt, pepper, paprika, and garlic powder.
Breading Chicken
  1. Set up a breading station with flour, beaten eggs, and Panko breadcrumbs. Dredge each cutlet in flour, then egg, then Panko, pressing to coat well.
Frying Chicken
  1. Heat oil in a skillet to 350-375°F. Fry chicken 4-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a wire rack to rest, then slice into strips.
Making Alfredo Sauce
  1. In a large skillet, melt butter over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant.
  2. Pour in heavy cream, increase heat to medium, and simmer for 5-7 minutes to thicken.
  3. Remove from heat and slowly whisk in grated Parmesan cheese until smooth. Stir in salt, pepper, and nutmeg.
Cooking Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente.
  2. Before draining, reserve 1 1/2 cups of starchy pasta water. Drain pasta, do not rinse.
Combining & Serving
  1. Transfer hot drained fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed for desired consistency.
  2. Gently fold in sliced crispy chicken strips. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

This dish keeps in the fridge for about 3 days. To store, place in an airtight container. When reheating, add a splash of milk or additional cream to restore the texture. Can freeze for up to a month, though it may lose some creaminess.