There’s something undeniably comforting about a plate of Crispy Chicken Fettuccine Alfredo. The combination of tender pasta coated in a rich, creamy sauce alongside perfectly seasoned crispy chicken creates a restaurant-quality meal right in your own kitchen. This dish strikes the perfect balance between indulgence and homemade goodness.
Whether you’re cooking for a special occasion or simply craving a hearty dinner, this recipe delivers impressive results without complicated techniques. The contrasting textures of silky pasta and crunchy chicken make every bite exciting, while the classic flavors will please even the pickiest eaters at your table.
Why You’ll Love This
- Perfect balance of textures – crispy, golden chicken meets creamy, silky pasta
- Restaurant-quality results with simple pantry ingredients
- Customizable spice levels to suit your family’s preferences
- Makes impressive leftovers that reheat beautifully
- Ready in just 45 minutes for a weeknight-friendly meal that feels special
Ingredients
- 4-6 thinly sliced chicken breasts (cutlets)
- ½ cup all-purpose flour
- 2 large eggs, whisked
- 2 cups panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying (about 1 cup)
- 1 pound fettuccine pasta
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 3 garlic cloves, finely minced
- ½ cup freshly grated Parmesan cheese
- ¼ cup reserved pasta cooking water
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Add a generous amount of salt (about 1 tablespoon per 4 quarts of water) – this will season the pasta as it cooks. Keep the water at a gentle boil while you prepare the other components.
- Create a breading station with three separate dishes: one with ½ cup all-purpose flour, one with the 2 whisked eggs, and one with a mixture of panko breadcrumbs, ¼ cup Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix the breadcrumb mixture well to ensure the seasonings are evenly distributed.
- Season the chicken cutlets lightly with salt on both sides. Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it into the whisked eggs, allowing any excess to drip off. Finally, press it firmly into the seasoned breadcrumb mixture, ensuring an even coating on both sides. Place the breaded cutlets on a plate or tray, without stacking them.
- Add the fettuccine to the boiling water and cook according to package instructions until al dente (typically 8-10 minutes). Before draining, reserve about ¼ cup of the starchy pasta water for the sauce. Drain the pasta but do not rinse it, as the starch on the surface will help the sauce adhere better.
- While the pasta is cooking, start the sauce. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for just 10 seconds until fragrant, being careful not to brown it. Pour in the heavy cream and bring to a gentle simmer (not a full boil). Reduce heat to medium-low and simmer for about 2 minutes to slightly reduce the cream.
- Gradually whisk the grated Parmesan cheese into the simmering cream until smooth and fully incorporated. Continue to simmer the sauce, whisking frequently, for about 6-8 minutes until it thickens enough to coat the back of a spoon. Season with salt and freshly ground black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency.
- While the sauce is simmering, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C). A good test is to drop a breadcrumb in – it should sizzle immediately but not burn. Working in batches to avoid overcrowding, fry the breaded chicken cutlets for 2-3 minutes per side until golden brown and crispy. If using thicker cutlets, cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Add the drained fettuccine to the prepared Alfredo sauce and toss gently to coat all the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The starch in the water will help the sauce cling to the pasta and create a silky texture. Taste and adjust seasoning if necessary.
- Once all the chicken is cooked, let it rest for a minute, then slice it into strips or bite-sized pieces. This makes the dish easier to eat and distributes the crispy chicken throughout the serving.
- Divide the Alfredo pasta among serving plates and top with the sliced crispy chicken. For an extra touch, you can garnish with a sprinkle of additional Parmesan cheese, some chopped fresh parsley, or a crack of black pepper. Serve immediately while hot and enjoy!
Tips & Variations
- For extra flavor, add ¼ cup white wine to the sauce before adding the cream.
- Make it spicy by adding red pepper flakes to both the chicken breading and the Alfredo sauce.
- Substitute chicken thighs for breasts if you prefer darker, juicier meat.
- Add vegetables like steamed broccoli, peas, or sautéed mushrooms to make it a complete meal.
- For a lighter version, use half-and-half instead of heavy cream and bake the breaded chicken at 425°F for 15-20 minutes instead of frying.
- Prepare the crispy chicken in advance and reheat in a 350°F oven for 10 minutes to maintain crispiness.
Serving Suggestions
This Crispy Chicken Fettuccine Alfredo pairs perfectly with a simple side salad dressed with a bright vinaigrette to cut through the richness of the dish. A side of garlic bread is also wonderful for soaking up any extra sauce. For a special touch, serve with a glass of chilled Pinot Grigio or Chardonnay for the adults at the table.
If you’re hosting a dinner party, consider serving smaller portions as a first course, followed by a light main dish. For family dinners, this hearty meal often needs no accompaniment other than perhaps some steamed green vegetables on the side.
Notes
- Store leftovers in separate containers (pasta and chicken) for up to 3 days in the refrigerator.
- When reheating the pasta, add a splash of milk to revive the sauce.
- For the crispiest chicken, reheat in a 350°F oven or air fryer rather than the microwave.
- The Alfredo sauce will continue to thicken as it cools, so serve immediately for best results.
FAQs
Can I make this dish ahead of time?
You can prepare the components separately—bread the chicken and make the sauce up to a day ahead. Cook the pasta and fry the chicken just before serving for best results.
How do I keep my chicken crispy?
Make sure your oil is hot enough before adding the chicken (around 350°F), don’t overcrowd the pan, and let the chicken rest on paper towels after cooking to absorb excess oil.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts more smoothly than pre-grated varieties, which often contain anti-caking agents. For the creamiest sauce, grate your own.
What’s the best way to prevent the Alfredo sauce from breaking?
Keep your heat low when adding the cheese, remove the pan from heat before incorporating it, and add the cheese gradually while whisking constantly.
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