Crispy Chicken Fettuccine Alfredo (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
2 large chicken breasts, butterflied and halved
02 -
1 cup all-purpose flour
03 -
2 large eggs, beaten
04 -
1 ½ cups panko breadcrumbs
05 -
½ cup grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
Salt and black pepper, to taste
09 -
Oil, for frying
→ Alfredo Sauce and Pasta
10 -
4 tablespoons unsalted butter
11 -
3 cloves garlic, minced
12 -
1 ½ cups heavy cream
13 -
1 cup grated Parmesan cheese
14 -
Salt and black pepper, to taste
15 -
12 oz fettuccine pasta, cooked and drained
# Instructions:
01 -
Season chicken breasts with salt, pepper, garlic powder, and paprika. Dredge each piece in flour, dip into beaten eggs, then coat evenly with the panko and Parmesan breadcrumb mixture.
02 -
Heat oil in a skillet over medium heat and fry chicken cutlets until golden brown and cooked through, approximately 4 minutes per side. Drain on paper towels to remove excess oil.
03 -
Melt butter in a large skillet over medium heat and sauté minced garlic until fragrant, about 1 minute. Stir in heavy cream and simmer gently for 3 to 4 minutes.
04 -
Add grated Parmesan cheese to the simmering cream and stir until the sauce thickens. Season with salt and black pepper to taste.
05 -
Add the cooked and drained fettuccine to the Alfredo sauce and toss to coat the noodles evenly.
06 -
Slice the crispy chicken cutlets and arrange on top of the sauced fettuccine. Garnish with fresh parsley if desired.
# Notes:
01 -
For additional depth, add a splash of white wine to the sauce before incorporating the cream.