There’s nothing quite like a big bowl of creamy fettuccine Alfredo, but adding crispy chicken on top? That’s next-level comfort food! This dish combines tender pasta coated in a velvety Alfredo sauce with crunchy, golden-brown chicken. It’s the perfect meal when you want something indulgent yet balanced. With just the right mix of textures and flavors, it’s a family favorite waiting to happen—and surprisingly easy to make!
Why This Crispy Chicken Fettuccine Alfredo
- Crispy Meets Creamy: Crunchy chicken paired with silky Alfredo sauce is pure bliss.
- Restaurant-Quality at Home: Enjoy the flavors of your favorite Italian restaurant right in your kitchen.
- Easy Weeknight Dinner: It looks fancy, but it’s simple enough for a weeknight meal.
- Family-Friendly: Everyone will love the combo of crispy chicken and cheesy pasta.
- Customizable: Add broccoli or mushrooms to sneak in some veggies without compromising flavor.
Ingredients
Chicken
- 500g / 1.1 lb chicken breast, pounded to even thickness
- 65g / 0.14 lb (½ cup) flour
- 2 large eggs, beaten
- 130g / 0.28 lb (1 cup) breadcrumbs (or panko for extra crunch)
- ¼ cup (60ml) olive oil, for frying
- Salt and pepper, to taste
Alfredo Sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 250ml (1 cup) heavy cream
- 70g / 0.15 lb (¾ cup) grated Parmesan cheese
- Salt and pepper, to taste
- Optional: A pinch of nutmeg for extra warmth
Pasta
- 400g / 0.88 lb fettuccine pasta
- 1 tbsp salt (for boiling water)
- Fresh parsley, chopped, for garnish
Directions
- Prepare the Chicken:
Season the chicken breasts with salt and pepper. Dredge each piece in flour, dip in the beaten eggs, and coat with breadcrumbs. Press the breadcrumbs firmly for extra crispiness. - Fry the Chicken:
Heat the olive oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm. - Cook the Fettuccine:
Boil the fettuccine in salted water according to the package instructions. Reserve ½ cup of pasta water, then drain. - Make the Alfredo Sauce:
In a pan, melt the butter over medium heat. Sauté the garlic until fragrant. Pour in the heavy cream and stir until it begins to simmer. Add the Parmesan, stirring until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired. - Combine the Pasta and Sauce:
Add the drained fettuccine to the Alfredo sauce, tossing to coat. If the sauce feels too thick, add a bit of the reserved pasta water. - Assemble the Dish:
Slice the crispy chicken and place it on top of the fettuccine Alfredo. Garnish with fresh parsley and serve warm.
Notes
- Make It Lighter: Swap heavy cream with half-and-half for a lighter version of the sauce.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.
- Pasta Tip: Use fresh pasta for a richer, more authentic flavor.
- Vegetable Boost: Add sautéed broccoli, mushrooms, or spinach for extra nutrition.
Frequently Asked Questions
Can I bake the chicken instead of frying it?
Yes! Bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
What can I use if I don’t have heavy cream?
You can use half-and-half or whole milk, but the sauce might be a little less thick.
Can I use a different pasta?
Of course! Spaghetti, linguine, or even penne would work just as well.
How do I keep the chicken crispy?
Let the fried chicken rest on a wire rack to prevent it from becoming soggy.
Can I make this dish ahead of time?
Yes, but store the pasta and chicken separately to keep the chicken from getting soggy. Reheat gently and assemble just before serving.
Tips and Notes
- My Tip: If you’re feeling fancy, sprinkle some freshly grated Parmesan on top just before serving—it adds extra cheesy goodness!
- Pro Trick: Save some pasta water! It’s like liquid gold and helps your Alfredo sauce cling perfectly to the pasta.
- Serving Suggestion: A side of garlic bread or a crisp Caesar salad pairs wonderfully with this dish.
Variations
There are so many ways to play with this dish! Try one of these next time:
- Spicy Alfredo: Add crushed red pepper flakes to the Alfredo sauce for a kick of heat.
- Lemon Basil Alfredo: Stir in fresh lemon zest and chopped basil for a bright, summery twist.
- Veggie Alfredo: Toss in roasted vegetables like bell peppers, zucchini, or cherry tomatoes.
- Chicken Alfredo Bake: Transfer the pasta and chicken to a baking dish, sprinkle with mozzarella, and bake until bubbly.
- Shrimp Alfredo: Swap the chicken with shrimp for a seafood version that’s just as indulgent!
Crispy Chicken Fettuccine Alfredo
This Crispy Chicken Fettuccine Alfredo delivers everything you want from a comfort food meal—crispy, golden-brown chicken paired with a rich, creamy Alfredo sauce over perfectly cooked fettuccine pasta. This dish is ideal for family dinners or special occasions, with restaurant-quality flavors made right at home. Simple yet indulgent, this is a crowd-pleaser!Ingredients
- 2 chicken breasts 1.5 lb total, sliced in half lengthwise
- ½ cup 0.25 lb all-purpose flour
- 2 large eggs beaten
- ¾ cup 0.34 lb breadcrumbs (or panko for extra crunch)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup 0.08 lb grated Parmesan cheese (for coating)
- 3 tablespoons 0.1 lb olive oil (for frying)
- 3 tablespoons 0.1 lb unsalted butter
- 3 cloves garlic minced
- 2 cups 1 lb heavy cream
- 1 cup 0.4 lb grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch of nutmeg optional
- 12 oz 0.75 lb fettuccine pasta
- Water for boiling
- Salt for seasoning water
- Chopped parsley for garnish
Instructions
- Step 1: Prepare the Chicken
- Slice each chicken breast in half lengthwise to create thinner cutlets.
- In three separate bowls, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with garlic powder, paprika, salt, pepper, and Parmesan cheese in the third.
- Dredge the chicken cutlets first in flour, then in the beaten eggs, and finally coat them in the breadcrumb mixture. Press lightly to ensure an even coating.
- Heat olive oil in a large skillet over medium heat. Add the coated chicken and cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- Step 2: Cook the Pasta
- Boil a large pot of salted water and cook the fettuccine according to package instructions (about 10–12 minutes). Drain and set aside.
- Step 3: Make the Alfredo Sauce
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stirring frequently, and bring the mixture to a simmer.
- Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg, if using. Let the sauce simmer for 3–4 minutes until it thickens slightly.
- Step 4: Assemble the Dish
- Add the cooked fettuccine to the skillet with Alfredo sauce, tossing to coat the pasta evenly.
- Slice the crispy chicken into strips and place them over the fettuccine.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
- Alternative Proteins: Use boneless thighs or turkey cutlets in place of chicken breasts.
- Make it Lighter: Swap heavy cream with half-and-half, though the sauce will be less thick.
- Extra Add-ins: Mushrooms, broccoli, or spinach can be added for extra vegetables.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat with a splash of cream or milk to restore the sauce’s texture.
Tried this recipe?Let us know how it was!
