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Crispy Chicken Fettuccine Alfredo

Crispy sliced chicken served over creamy fettuccine Alfredo on a full ceramic plate, finished with Parmesan, cracked black pepper, parsley, and roasted tomatoes.
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Crispy Chicken Fettuccine Alfredo pairs golden Parmesan breaded chicken with tender fettuccine coated in a rich garlic Alfredo sauce. It is creamy, crunchy, and comforting, with a restaurant style finish that works beautifully for an easy family dinner.

Ingredients

Scale
  • 2 medium boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 teaspoon salt, divided
  • ¾ teaspoon black pepper, divided, plus more for serving
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ cup flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1 ½ cups finely grated Parmesan cheese, divided
  • 3 tablespoons olive oil
  • 12 ounces fettuccine
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • ½ cup reserved pasta water
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken: Pat the chicken cutlets dry and season with garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Bread the cutlets: Place the flour and beaten eggs in separate shallow dishes. Mix the breadcrumbs with ½ cup Parmesan in a third dish, then coat each cutlet in flour, egg, and finally the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
  3. Cook until crisp: Heat olive oil in a large skillet over medium heat. Cook the chicken for 4 to 5 minutes per side until deeply golden, crisp, and cooked to 165°F in the center. Transfer to a plate and let it rest.
  4. Cook the fettuccine: Boil the pasta in salted water until al dente according to the package directions. Reserve ½ cup pasta water, then drain.
  5. Make the Alfredo: Melt butter in a clean large skillet over medium low heat. Add garlic and cook for about 30 seconds, then add heavy cream and gently simmer for 2 to 3 minutes.
  6. Finish the sauce: Reduce the heat to low and gradually stir in the remaining 1 cup Parmesan until smooth. Add the remaining salt and black pepper, then loosen with reserved pasta water as needed.
  7. Toss and serve: Add the fettuccine and toss until thoroughly coated. Slice the crispy chicken and arrange it over the pasta, then finish with parsley, extra black pepper, and Parmesan if desired.

Notes

Keep the heat low when adding Parmesan to prevent the Alfredo sauce from becoming grainy. Store the chicken and pasta separately in the refrigerator for up to 3 days so the breading stays as crisp as possible.

Nutrition

Keywords: Crispy Chicken Alfredo

Find it online: https://thesavorymama.com/crispy-chicken-fettuccine-alfredo/