Crispy Chicken Fettuccine Alfredo Recipe
\nTotal time: 45 minutes<\/p>\n
1. Ingredients
\nFor the crispy chicken:<\/p>\n
Item<\/p>\n
Amount<\/p>\n
Chicken breasts<\/p>\n
2 large, boneless skinless<\/p>\n
Salt & black pepper<\/p>\n
1 tsp each<\/p>\n
Garlic powder<\/p>\n
1 tsp<\/p>\n
All-purpose flour<\/p>\n
1\/2 cup<\/p>\n
Eggs<\/p>\n
2, beaten<\/p>\n
Italian breadcrumbs<\/p>\n
1.5 cups<\/p>\n
Grated parmesan<\/p>\n
1\/3 cup, for breading<\/p>\n
Vegetable or canola oil<\/p>\n
For frying, about 1 cup<\/p>\n
For the fettuccine alfredo:<\/p>\n
Item<\/p>\n
Amount<\/p>\n
Fettuccine pasta<\/p>\n
12 oz \/ 340g<\/p>\n
Unsalted butter<\/p>\n
6 tbsp<\/p>\n
Garlic<\/p>\n
4 cloves, minced<\/p>\n
Heavy cream<\/p>\n
2 cups<\/p>\n
Parmesan cheese<\/p>\n
1.5 cups, freshly grated<\/p>\n
Salt<\/p>\n
1 tsp, or to taste<\/p>\n
Black pepper<\/p>\n
1\/2 tsp, freshly cracked<\/p>\n
Nutmeg<\/p>\n
1 pinch, optional<\/p>\n
For garnish:<\/p>\n
Item<\/p>\n
Amount<\/p>\n
Fresh parsley<\/p>\n
2 tbsp, chopped<\/p>\n
Extra parmesan<\/p>\n
For sprinkling<\/p>\n
2. Instructions
\nStep 1: Prep and bread the chicken<\/p>\n
Slice chicken breasts horizontally to make 4 thin cutlets. Pound to 1\/2-inch thickness for even cooking.
\nSeason both sides with salt, pepper, and garlic powder.
\nSet up 3 shallow bowls: Bowl 1 = flour, Bowl 2 = beaten eggs, Bowl 3 = breadcrumbs mixed with 1\/3 cup parmesan.
\nDredge 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.
\nStep 2: Cook the pasta<\/p>\n
Bring a large pot of salted water to boil. Cook fettuccine until al dente, usually 10\u201312 min.
\nReserve 1 cup pasta water, then drain. Don\u2019t rinse.
\nStep 3: Fry the chicken<\/p>\n
Heat 1\/2 inch of oil in a large skillet over medium-high to 350\u00b0F.
\nFry chicken cutlets 3\u20134 min per side until golden brown and internal temp hits 165\u00b0F.
\nTransfer to a paper towel-lined plate. Let rest 5 min, then slice into strips.
\nStep 4: Make the alfredo sauce<\/p>\n
In the same pot or a large saucepan, melt butter over medium heat. Add minced garlic and saut\u00e9 30 sec until fragrant.
\nPour in heavy cream and bring to a gentle simmer. Don\u2019t boil hard or it may split.
\nLower heat and whisk in parmesan cheese a handful at a time until melted and smooth.
\nSeason with salt, pepper, and a pinch of nutmeg. If sauce is too thick, add reserved pasta water 2 tbsp at a time.
\nStep 5: Combine and plate<\/p>\n
Add drained fettuccine to the alfredo sauce and toss until every strand is coated.
\nPlate a generous bed of fettuccine alfredo.
\nFan the sliced crispy chicken on top.
\nDrizzle extra alfredo sauce over the chicken like in the photo.
\nFinish with more grated parmesan and chopped parsley.
\n3. Pro tips for that restaurant look
\nExtra crispy chicken: Double bread it \u2014 flour \u2192 egg \u2192 crumbs \u2192 egg \u2192 crumbs again.
\nCreamy sauce: Use freshly grated parmesan, not the pre-shredded stuff. The anti-caking agents make sauce grainy.
\nDon\u2019t drown it: Keep the chicken crispy by only saucing it right before serving, like in your image.
\nMake it spicy: Add 1\/2 tsp cayenne to the breadcrumb mix or red pepper flakes to the alfredo.<\/p>\n","protected":false},"excerpt":{"rendered":"
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