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A plate of creamy fettuccine alfredo topped with sliced crispy breaded chicken and fresh parsley.

Crispy Chicken Alfredo Pasta

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 875
Ingredients Method

Ingredients
  

  • 2 boneless , skinless chicken breasts, halved lengthwise into cutlets
  • 1 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup panko breadcrumbs
  • 1.5 cups freshly grated Parmesan cheese, divided
  • 1 lb fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cloves garlic , minced
  • 2 cups heavy cream
  • 1/4 cup vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh parsley, finely chopped

Method
 

  1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
  2. Place flour, beaten eggs, and a mixture of panko and 1/2 cup Parmesan cheese into three separate shallow bowls for a standard breading station.
  3. Season chicken cutlets with salt and pepper, then dredge in flour, dip in egg wash, and coat thoroughly with the panko-parmesan mixture.
  4. Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
  5. Fry chicken cutlets for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C); transfer to a wire rack to rest.
  6. Cook fettuccine in the boiling water until al dente, approximately 8-10 minutes.
  7. In a separate saucepan, melt butter over medium heat and sauté minced garlic for 60 seconds until fragrant but not browned.
  8. Whisk in heavy cream and bring to a low simmer; cook for 5 minutes until reduced slightly.
  9. Remove the cream mixture from heat and whisk in the remaining 1 cup of Parmesan cheese until a smooth, emulsified sauce forms.
  10. Drain the pasta, reserving 1/2 cup of pasta water, and toss the noodles immediately with the Alfredo sauce, adding reserved water if needed to adjust consistency.
  11. Slice the rested chicken cutlets and arrange over the plated pasta, garnished with fresh parsley.