Description
Crispy chicken meets silky Alfredo in this comforting and texturally thrilling dish, perfect for a quick weeknight dinner or a cozy date night.
Ingredients
- 4–6 thinly sliced chicken breasts (about 1–1.5 lb total)
- ½ cup all-purpose flour, plus a pinch of salt and pepper
- 2 large eggs, whisked
- 2 cups panko breadcrumbs
- ¼ cup grated Parmesan (for breading)
- ½ cup grated Parmesan (for the sauce)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Oil for frying (vegetable, canola, or light olive oil)
- 1 lb fettuccine
- 2 cups heavy cream
- 2 tbsp unsalted butter
- 3 garlic cloves, finely minced
- ¼ cup reserved pasta water
- Optional garnishes: chopped parsley, extra grated Parmesan, lemon zest
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Reserve ¼ cup of pasta cooking water, then drain.
- Prepare the breading station: In one shallow dish, mix flour with a pinch of salt and pepper. In a second dish, beat the eggs. In a third, combine panko, ¼ cup Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt.
- Bread the chicken: Pat chicken dry. Dredge each piece in flour, shake off excess, dip in egg, then press into the panko mixture until well coated.
- Fry the chicken: Heat oil in a skillet over medium-high heat until shimmering (about 350–375°F). Fry breaded chicken 3–4 minutes per side, or until golden and the internal temperature reads 165°F. Transfer to a paper towel-lined plate to drain.
- Make the Alfredo sauce: In a second skillet, melt butter over medium heat. Add minced garlic and sauté briefly until fragrant (20–30 seconds). Pour in heavy cream, bring to a gentle simmer, then whisk in ½ cup Parmesan until smooth. Season to taste with salt and pepper. If sauce is too thick, add a splash of reserved pasta water.
- Combine pasta and sauce: Add the drained fettuccine to the sauce and toss to coat. Use reserved pasta water to loosen the sauce to your preferred consistency (a few tablespoons at a time).
- Slice and serve: Slice the fried chicken into strips and arrange on top of the sauced fettuccine. Garnish with chopped parsley, extra Parmesan, or lemon zest if desired.
Notes
Start the sauce while frying the chicken to finish everything at the same time. For a lower-fat version, bake the chicken instead of frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian