Description
Crispy panko-coated chicken served over fettuccine in a creamy Alfredo sauce, perfect for a quick weeknight family dinner.
Ingredients
- 4–6 thinly sliced chicken breasts (approximately 1–1.5 lb total)
- ½ cup all-purpose flour, seasoned with a pinch of salt and pepper
- 2 eggs, whisked
- 2 cups panko breadcrumbs
- ¼ cup grated Parmesan (for breading)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- Oil for frying (vegetable, canola, or light olive oil)
- 1 lb fettuccine
- 2 cups heavy cream
- 2 tbsp butter
- 3 garlic cloves, finely minced
- ¼ cup reserved pasta water
- Optional garnishes: chopped parsley, extra grated Parmesan, lemon zest
Instructions
- Bring a large pot of salted water to a rolling boil for the fettuccine. Cook pasta to al dente according to package directions. Reserve ¼ cup pasta water, then drain.
- Set up three bowls: seasoned flour (flour + pinch of salt/pepper), whisked eggs, and panko mixed with ¼ cup grated Parmesan, garlic powder, onion powder, Italian seasoning, and a pinch of salt. Pat chicken dry.
- Dredge each chicken slice in flour, shake off excess, dip in egg, then press into the panko mixture to coat evenly.
- Heat a thin layer of oil in a large skillet over medium-high. Test oil by dropping a few crumbs—if they sizzle, it’s ready. Fry chicken in batches so pieces don’t crowd the pan, about 2–3 minutes per side, until golden and crispy. Internal temperature should reach 165°F (74°C). Transfer to a paper towel–lined plate to rest.
- Reduce heat to medium-low. In a clean skillet, melt butter, add minced garlic and sauté for 30–45 seconds until fragrant (don’t let it brown). Pour in heavy cream and bring to a gentle simmer. Whisk in ½ cup grated Parmesan until melted and smooth. Season with salt and pepper to taste. If sauce seems too thick, whisk in reserved pasta water a tablespoon at a time to loosen.
- Add hot fettuccine to the sauce and toss until thoroughly coated. Taste and adjust seasoning.
- Slice the crispy chicken on a bias and arrange on top of the sauced fettuccine. Garnish with chopped parsley, extra Parmesan, and a little lemon zest if using.
Notes
Serve immediately to keep the chicken crisp. Store leftovers in airtight containers for up to 3–4 days. For best texture, freeze cooked chicken separate from the sauce.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian