Crispy Chicken Fettuccine Alfredo (Printer-Friendly)

Crunchy chicken combined with silky Alfredo-coated fettuccine creates a balanced, satisfying dinner.

# What You’ll Need:

→ Crispy Chicken

01 - 4 thinly sliced boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 1/2 cups panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - Vegetable oil for frying

→ Alfredo Pasta

10 - 12 ounces fettuccine pasta
11 - 4 tablespoons unsalted butter
12 - 3 garlic cloves, minced
13 - 1 1/2 cups heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste
16 - 1/2 cup reserved pasta water

# Steps to Follow:

01 - Arrange three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
02 - Dredge each chicken breast in flour, dip into beaten eggs, then coat thoroughly with the breadcrumb mixture. Allow to rest for 5 minutes to ensure the coating adheres.
03 - Heat vegetable oil to about 1/2 inch depth in a large skillet over medium-high heat. Fry chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels and let rest before slicing.
04 - Boil fettuccine in generously salted water until al dente. Reserve 1/2 cup of pasta water before draining.
05 - Melt butter in a large pan over medium heat. Sauté minced garlic briefly until fragrant without browning. Slowly stir in heavy cream and simmer gently for 5 to 7 minutes while whisking constantly to thicken. Reduce heat to low, whisk in Parmesan cheese gradually until smooth. Season with salt and pepper, then incorporate reserved pasta water to achieve desired sauce consistency.
06 - Add drained fettuccine to Alfredo sauce and toss gently to coat every strand thoroughly. Simmer for 1 minute to blend flavors.
07 - Slice rested crispy chicken and arrange evenly atop the sauced pasta. Serve immediately to maintain textural contrast.

# Helpful Hints:

01 - Avoid overcrowding the frying pan to keep the chicken crispy rather than soggy.
02 - The sauce thickens as it cools; keep it slightly thinner when serving.
03 - Gently reheat leftovers with a splash of cream and re-crisp chicken in the oven for best texture.
04 - Add a pinch of nutmeg to the Alfredo sauce for a subtle traditional flavor enhancement.

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