Crispy Chicken Fettuccine Alfredo (Print Version)
Golden chicken and Parmesan Alfredo bring a creamy twist to classic fettuccine, ready in just 40 minutes.
# Ingredients:
→ Chicken Preparation
01 -
2 boneless, skinless chicken breasts
02 -
1/2 cup all-purpose flour
03 -
1 large egg, beaten
04 -
1 cup panko breadcrumbs
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
3 tablespoons olive oil
→ Alfredo and Pasta
10 -
8 ounces fettuccine pasta
11 -
2 tablespoons unsalted butter
12 -
3 garlic cloves, minced
13 -
1 cup heavy cream
14 -
1/2 cup grated Parmesan cheese
15 -
Salt, to taste
16 -
Black pepper, to taste
17 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain thoroughly and set aside.
02 -
Pound chicken breasts to an even thickness using a meat mallet. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
03 -
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten egg, then coat completely in panko breadcrumbs.
04 -
Heat olive oil in a large skillet over medium-high heat. Fry each chicken breast until golden and crisp, about 4 to 5 minutes per side. Transfer to paper towels to drain and slice into strips.
05 -
In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and simmer for 2 to 3 minutes. Stir in grated Parmesan cheese until sauce is smooth. Season with salt and black pepper to taste.
06 -
Add drained fettuccine to the Alfredo sauce, tossing to coat the pasta evenly.
07 -
Plate the sauced pasta and top with sliced crispy chicken. Garnish with freshly chopped parsley before serving.
# Notes:
01 -
For added flavor, freshly grate the Parmesan cheese directly into the sauce just before serving.