Crispy Chicken Fettuccine Alfredo (Printer-Friendly Version)

Golden crispy chicken and creamy Alfredo sauce coat tender fettuccine in a flavorful main dish.

# What You'll Need:

→ Crispy Chicken

01 - 4 thinly sliced boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 1/2 cups panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - Vegetable oil for frying

→ Alfredo Pasta

10 - 12 ounces fettuccine pasta
11 - 4 tablespoons unsalted butter
12 - 3 garlic cloves, minced
13 - 1 1/2 cups heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - Salt and freshly ground black pepper, to taste
16 - 1/2 cup reserved pasta water

# Steps to Follow:

01 - Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
02 - Dredge each chicken breast in flour, dip in beaten eggs, then coat thoroughly with the breadcrumb mixture. Let rest for 5 minutes to enhance adhesion.
03 - Heat vegetable oil in a large skillet over medium-high heat. Fry breaded chicken cutlets in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and let rest before slicing to retain juices.
04 - Boil fettuccine in generously salted water until al dente. Reserve 1/2 cup pasta water before draining.
05 - Melt butter in a large pan over medium heat. Sauté minced garlic briefly until fragrant, then stir in heavy cream. Simmer for 5–7 minutes, whisking constantly to prevent scalding.
06 - Reduce heat to low and gradually whisk in freshly grated Parmesan until smooth. Season with salt and pepper. Incorporate reserved pasta water to reach desired sauce consistency.
07 - Add drained fettuccine to the Alfredo sauce and toss gently to coat evenly. Simmer for 1 minute to meld flavors.
08 - Slice rested crispy chicken and arrange over the coated pasta. Serve immediately to maintain textural contrast.

# Additional Tips:

01 - Use reserved pasta water to adjust sauce texture for optimal creaminess and adherence.
02 - Allow breaded chicken to rest before frying to improve coating adherence.
03 - Maintain consistent oil temperature to ensure crispy, non-greasy chicken.
04 - Rest chicken after frying to retain juices before slicing.
05 - A pinch of nutmeg in Alfredo sauce enriches flavor without overpowering.

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