Crispy Chicken Fettuccine Alfredo Recipe
Total time: 45 minutes
1. Ingredients
For the crispy chicken:
Item
Amount
Chicken breasts
2 large, boneless skinless
Salt & black pepper
1 tsp each
Garlic powder
1 tsp
All-purpose flour
1/2 cup
Eggs
2, beaten
Italian breadcrumbs
1.5 cups
Grated parmesan
1/3 cup, for breading
Vegetable or canola oil
For frying, about 1 cup
For the fettuccine alfredo:
Item
Amount
Fettuccine pasta
12 oz / 340g
Unsalted butter
6 tbsp
Garlic
4 cloves, minced
Heavy cream
2 cups
Parmesan cheese
1.5 cups, freshly grated
Salt
1 tsp, or to taste
Black pepper
1/2 tsp, freshly cracked
Nutmeg
1 pinch, optional
For garnish:
Item
Amount
Fresh parsley
2 tbsp, chopped
Extra parmesan
For sprinkling
2. Instructions
Step 1: Prep and bread the chicken
Slice chicken breasts horizontally to make 4 thin cutlets. Pound to 1/2-inch thickness for even cooking.
Season both sides with salt, pepper, and garlic powder.
Set up 3 shallow bowls: Bowl 1 = flour, Bowl 2 = beaten eggs, Bowl 3 = breadcrumbs mixed with 1/3 cup parmesan.
Dredge each cutlet in flour, then egg, then breadcrumb mixture. Press crumbs on well. Set aside on a plate for 5 min to help coating stick.
Step 2: Cook the pasta
Bring a large pot of salted water to boil. Cook fettuccine until al dente, usually 10–12 min.
Reserve 1 cup pasta water, then drain. Don’t rinse.
Step 3: Fry the chicken
Heat 1/2 inch of oil in a large skillet over medium-high to 350°F.
Fry chicken cutlets 3–4 min per side until golden brown and internal temp hits 165°F.
Transfer to a paper towel-lined plate. Let rest 5 min, then slice into strips.
Step 4: Make the alfredo sauce
In the same pot or a large saucepan, melt butter over medium heat. Add minced garlic and sauté 30 sec until fragrant.
Pour in heavy cream and bring to a gentle simmer. Don’t boil hard or it may split.
Lower heat and whisk in parmesan cheese a handful at a time until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg. If sauce is too thick, add reserved pasta water 2 tbsp at a time.
Step 5: Combine and plate
Add drained fettuccine to the alfredo sauce and toss until every strand is coated.
Plate a generous bed of fettuccine alfredo.
Fan the sliced crispy chicken on top.
Drizzle extra alfredo sauce over the chicken like in the photo.
Finish with more grated parmesan and chopped parsley.
3. Pro tips for that restaurant look
Extra crispy chicken: Double bread it — flour → egg → crumbs → egg → crumbs again.
Creamy sauce: Use freshly grated parmesan, not the pre-shredded stuff. The anti-caking agents make sauce grainy.
Don’t drown it: Keep the chicken crispy by only saucing it right before serving, like in your image.
Make it spicy: Add 1/2 tsp cayenne to the breadcrumb mix or red pepper flakes to the alfredo.
