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Crispy Chicken Fettuccine Alfredo

A comforting dish featuring crispy chicken over silky fettuccine Alfredo, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts, butterflied and halved
  • 1 cup flour
  • 2 large eggs, beaten
  • 1.5 cups breadcrumbs (panko for extra crunch) Panko gives a light, airy crunch.
  • 0.5 cup grated Parmesan cheese Adds salty, nutty depth.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and black pepper
  • Oil for frying
For the Alfredo Sauce
  • 4 tablespoons butter (unsalted) Use unsalted butter to control the salt.
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1.5 cups heavy cream
  • 1 cup grated Parmesan cheese
  • to taste salt and black pepper
For the Pasta
  • 12 oz fettuccine pasta, cooked and drained

Method
 

Preparation of Chicken
  1. Season the chicken with salt, pepper, garlic powder, and paprika.
  2. Dredge each piece in flour, dip into the beaten eggs, and press into the breadcrumb-Parmesan mixture.
  3. Heat about 1/4 inch of oil in a skillet over medium-high heat and fry the chicken until golden brown and cooked through, about 4 minutes per side.
  4. Drain on paper towels.
Making the Alfredo Sauce
  1. In a large skillet, melt the butter over medium heat.
  2. Add minced garlic and sauté until fragrant, about 30 seconds.
  3. Pour in the heavy cream and bring to a gentle simmer for 3–4 minutes.
  4. Stir in the Parmesan cheese until the sauce thickens and coats the back of a spoon.
  5. Season with salt and pepper, and adjust taste as needed.
Combine and Serve
  1. Toss the cooked fettuccine in the Alfredo sauce so each strand gets glossy and silky.
  2. Slice the crispy chicken and place it atop the fettuccine.
  3. Garnish with chopped fresh parsley and another sprinkle of Parmesan.
  4. Serve immediately while the chicken stays crisp and the sauce velvety.

Notes

For a fun variation, consider adding mushrooms and bacon. Store sauce and chicken separately in airtight containers for up to 3 days. Freeze sauce (without pasta) for up to 2 months. Reheat chicken in a hot oven to restore its crunch.