Crispy Chicken Fettuccine Alfredo
Golden, crunchy panko-crusted chicken atop silky homemade Alfredo pasta—a restaurant-worthy dish made easy!
INGREDIENTS
For the Crispy Chicken:
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2 large chicken breasts, butterflied & pounded to ½-inch thickness
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1 cup panko breadcrumbs
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp Italian seasoning
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½ tsp salt & pepper
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2 eggs, beaten
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½ cup all-purpose flour
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Olive oil (for pan-frying)
For the Alfredo Sauce & Pasta:
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8 oz fettuccine (or linguine)
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4 tbsp unsalted butter
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3 garlic cloves, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan (+ extra for garnish)
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½ tsp salt & black pepper
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Pinch of nutmeg (optional)
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Fresh parsley, chopped (for garnish)
INSTRUCTIONS
1. Prep the Chicken:
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Pound chicken to even thickness, season with salt & pepper.
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Set up a breading station:
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1st bowl: Flour + pinch of salt.
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2nd bowl: Beaten eggs.
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3rd bowl: Panko + Parmesan + garlic powder + Italian seasoning.
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Dredge chicken in flour → egg → panko mix, pressing crumbs to adhere.
2. Cook the Chicken:
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Heat ¼-inch oil in a skillet over medium heat.
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Fry chicken 3-4 mins per side until golden and internal temp hits 165°F. Drain on a wire rack.
3. Cook Pasta & Make Alfredo Sauce:
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Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water.
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In the same pot, melt butter over medium heat. Sauté garlic until fragrant (~30 sec).
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Add heavy cream, simmer 2 mins. Stir in Parmesan until melted.
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Toss with pasta, thinning with reserved water if needed. Season with salt, pepper, and nutmeg.
4. Serve:
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Slice chicken, place over fettuccine. Garnish with extra Parmesan and parsley.
TIPS
🍗 Baked Option: For lighter chicken, bake at 400°F for 15-20 mins on a greased rack.
🧀 Sauce Boost: Add a splash of pasta water for silkiness.
🌶 Kick it Up: Sprinkle with red pepper flakes or a dash of lemon zest.
Creamy, crunchy perfection in every bite! 🍝✨
Want a garlic bread pairing or vegetarian twist? Just ask! 😊