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Crispy Chicken Fettuccine Alfredo

Crispy Chicken Fettuccine Alfredo

  • Author: AlmaHerzog
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: General

Description

Crispy Chicken Fettuccine Alfredo offers a symphony of textures and flavors, featuring perfectly cooked fettuccine coated in a rich, velvety Alfredo sauce, generously studded with tender, savory chicken that boasts an irresistible golden-brown crispness.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 oz each)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 3–4 cups vegetable or canola oil
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/2 tsp salt (for sauce)
  • 1/4 tsp black pepper (for sauce)
  • Pinch freshly grated nutmeg
  • 1 lb fettuccine pasta
  • 2 tbsp salt (for pasta water)
  • 1/4 cup fresh parsley, chopped
  • Extra grated Parmesan cheese (for garnish)

Instructions

  1. Prepare Chicken: Slice chicken breasts horizontally, pound to 1/2-inch thickness. Season with 1 tsp salt, 1/2 tsp pepper, paprika, and garlic powder.
  2. Bread Chicken: Set up a breading station with flour, beaten eggs, and Panko breadcrumbs. Dredge each cutlet in flour, then egg, then Panko, pressing to coat well.
  3. Fry Chicken: Heat 3-4 cups oil in a skillet to 350-375°F. Fry chicken 4-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a wire rack to rest, then slice into strips.
  4. Make Alfredo Sauce: In a large skillet, melt butter over medium-low heat. Add minced garlic and cook 1-2 minutes until fragrant. Pour in heavy cream, increase heat to medium, and simmer for 5-7 minutes to thicken. Remove from heat, slowly whisk in grated Parmesan cheese until smooth. Stir in salt, pepper, and nutmeg.
  5. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups starchy pasta water. Drain pasta, do not rinse.
  6. Combine & Serve: Transfer hot drained fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed for desired consistency. Gently fold in sliced crispy chicken strips. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

Use a wire rack for resting the chicken to maintain maximum crispiness. Do not rinse the pasta after draining, as the remaining starch helps the Alfredo sauce cling to the noodles.

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Pan-frying
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 1150 kcal
  • Sugar: 6 g
  • Sodium: 1250 mg
  • Fat: 68 g
  • Saturated Fat: 36 g
  • Unsaturated Fat: 32 g
  • Trans Fat: 0 g
  • Carbohydrates: 62 g
  • Fiber: 4 g
  • Protein: 46 g
  • Cholesterol: 290 mg

Keywords: crispy chicken, fettuccine alfredo, creamy pasta, comfort food, dinner

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Find it online: https://easydashrecipes.com/crispy-chicken-fettuccine-alfredo-1759287348882657/