Crispy Chicken Fettuccine Alfredo Recipe
A comforting and indulgent Crispy Chicken Fettuccine Alfredo featuring tender, breaded chicken cutlets paired with rich, creamy Alfredo sauce tossed with perfectly cooked fettuccine pasta. This recipe combines crispy fried chicken with a luscious garlic parmesan sauce for a satisfying Italian-American classic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Coating
- 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
Pasta and Sauce
- 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 the Pasta: Bring a large pot of water to a boil, generously salted, and cook the fettuccine according to package instructions until al dente. Drain and reserve ¼ cup of pasta water for later.
- Prepare Coatings: In one large dish, combine panko bread crumbs with ¼ cup parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another dish, whisk the eggs. Place flour in a separate shallow dish.
- Coat the Chicken: Dredge each thinly sliced chicken breast first in the flour, shaking off excess, then dip into the whisked eggs, and finally coat thoroughly with the breadcrumb mixture.
- Cook the Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and cook briefly for about 10 seconds until fragrant. Pour in the heavy cream and add ½ cup parmesan cheese. Whisk frequently and simmer gently for 6-8 minutes until thickened. Season generously with salt and pepper to taste.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 2-3 minutes on each side, until golden brown and cooked through. Remove and slice into bite-sized pieces.
- Toss Pasta with Sauce: Add the cooked fettuccine to the Alfredo sauce, tossing to coat evenly. Add reserved pasta water a little at a time to loosen the sauce and achieve a creamy consistency. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the creamy fettuccine Alfredo and top with the crispy chicken bites. Serve immediately and enjoy!
Notes
- For extra flavor, you can add some freshly chopped parsley or basil as garnish.
- Ensure the chicken is thinly sliced to cook quickly and evenly when frying.
- Use freshly grated parmesan cheese for the best flavor in both the breading and sauce.
- The reserved pasta water helps bind and creamify the Alfredo sauce.
- Monitor oil temperature when frying to prevent burning or greasiness.
Keywords: Crispy chicken, Fettuccine Alfredo, Chicken pasta, Fried chicken, Creamy pasta sauce, Italian comfort food
