Crispy Chicken Fettuccine Alfredo with Creamy Parmesan Pasta
By Emma Collins
Prep
20 min
Cook
15 min
Total
35 min
Servings
6
Level
Easy
Breaded chicken cutlets are fried at medium-high heat and have a crispy exterior and soft interior․ Homemade Alfredo sauce is prepared with cream and Parmesan cheese․ Chicken fettuccine Alfredo contains breaded chicken and fettuccine pasta in Alfredo sauce․
Thin chicken breasts are seasoned and coated with flour‚ beaten eggs‚ and panko and Parmesan breading․ Alfredo sauce is prepared with butter and minced garlic‚ heavy cream‚ and grated Parmesan cheese․ Heavy cream‚ not milk‚ is used in the Alfredo sauce recipe․ Fettuccine pasta is cooked al dente․ Pasta water is added to the Alfredo sauce․
The sauce should be cooked 6 to 8 minutes while stirring to combine Parmesan cheese and cream․ Thin chicken cutlets should be cooked 2 to 3 minutes per side in vegetable oil․ Watch not to overcook the cutlets․ A common mistake when cooking thin cutlets of chicken is using too much seasoning‚ making the cutlets too salty․
Serve chicken strips hot over fettuccine with sauce to prevent dry pasta and chicken strips that have absorbed too much sauce․ Let leftover chicken and pasta cool completely‚ then refrigerate in an airtight container․ Reheat refrigerated leftovers on the stovetop over low to medium heat or in the microwave․
Why you'll love this recipe
- The three-step breading process with flour‚ eggs‚ and panko crumbs results in a crispy texture because each layer gives the crumbs something to cling to during frying․
- Thin chicken cutlets need only 2 to 3 minutes of frying per side․ The short frying time ensures the chicken develops a crisp outside without long overall cooking time․
- Whisk the cream sauce constantly for 6-8 minutes to incorporate Parmesan into the sauce as it thickens․
- Adding pasta water to Alfredo sauce thins the Alfredo sauce mixed with pasta to prevent the fettuccine from sitting in an overly thick sauce and increases the amount of sauce per serving․
- Fresh Parmesan cheese has a smooth texture compared with bottled Parmesan cheese and improves the texture of breading and sauce․
- The recipe cooks the chicken and sauce together so that the chicken cutlets and pasta can be served hot․
Ingredients
- •4 thinly sliced chicken breasts (4-6)
- •½ cup all-purpose flour
- •2 eggs (whisked)
- •2 cups panko bread crumbs
- •¼ cup Parmesan cheese
- •1 ½ tsp garlic powder
- •1 ½ tsp onion powder
- •1 ½ tsp Italian seasoning
- •salt (to taste)
- •pepper (to taste)
- •vegetable oil (for frying)
- •1 lb fettuccine (cooked al dente)
- •2 cups heavy cream
- •2 tbsp butter
- •3 garlic cloves (finely minced)
- •½ cup Parmesan cheese
- •¼ cup pasta water
Instructions
- 1
Bring a large pot of water to a boil and add a generous sprinkling of salt.
- 2
Combine the bread crumbs and 1/4 cup Parmesan cheese in a large dish.
- 3
Whisk the eggs in a separate dish.
- 4
Combine the garlic powder, onion powder, and Italian seasoning in a small bowl.
- 5
Season the chicken breasts on both sides with the spice blend, salt, and pepper.
- 6
Coat the chicken in all-purpose flour and shake off any excess.
- 7
Dip the floured chicken into the whisked eggs.
- 8
Coat the chicken in the breadcrumb mixture.
- 9
Cook the fettuccine according to the package instructions.
- 10
Melt the butter in a large skillet.
- 11
Add the garlic and cook for 30 seconds.
- 12
Add the heavy cream and 1/2 cup Parmesan cheese.
- 13
Cook the sauce for 6–8 minutes while whisking frequently.
- 14
Season the sauce generously with salt and pepper.
- 15
Fry the chicken cutlets in vegetable oil over medium-high heat for 2–3 minutes on each side while the sauce simmers.
- 16
Slice the cooked chicken into bite-sized pieces.
- 17
Toss the Alfredo sauce with the fettuccine and pasta water.
- 18
Check the seasoning and add more salt if needed.
- 19
Place the crispy chicken bites over the pasta and serve.
FAQ
Nutrition (per serving)
Calories
960
Protein
55g
Fat
46g
Carbs
81g
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