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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!
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Course Dinner, Main Dish
Cuisine Italian-American
Servings 4

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.
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