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Delicious crispy chicken fettuccine alfredo with creamy sauce and pasta

Crispy Chicken Fettuccine Alfredo

A comforting and delicious dish featuring crispy chicken served over a bed of rich fettuccine alfredo, perfect for family gatherings or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 800
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 For extra crunch
  • 3-4 cups vegetable or canola oil For frying
For the Alfredo Sauce
  • 1/2 cup unsalted butter 1 stick
  • 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)
  • 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 grated Parmesan cheese For garnish

Method
 

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

Notes

You can bread the chicken and store it in the fridge up to 24 hours in advance. Reheat any leftovers gently with a splash of cream to maintain sauce consistency.