Crispy Chicken Fettuccine Alfredo
Indulge in this creamy and crispy chicken fettuccine Alfredo that's perfect for family gatherings and cozy dinners.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (6-8 oz each) Thinly sliced and pounded to about 1/2-inch thick.
- 1 teaspoon salt For seasoning.
- 1/2 teaspoon black pepper For seasoning.
- 1/2 teaspoon paprika For seasoning.
- 1/4 teaspoon garlic powder For seasoning.
- 3-4 cups vegetable or canola oil For frying.
Coating Station
- 1/4 cup all-purpose flour For dredging the chicken.
- 2 large eggs (beaten) For coating.
- 1 cup Panko breadcrumbs For that crispy coating.
For the Sauce
- 1/2 cup unsalted butter To create the base of the sauce.
- 4 cloves minced garlic For flavoring the sauce.
- 2 cups heavy cream For creaminess.
- 1 1/2 cups freshly grated Parmesan cheese For the sauce's richness.
- 1/2 teaspoon salt For flavoring the sauce.
- 1/4 teaspoon black pepper For seasoning.
- 1 pinch freshly grated nutmeg For added depth of flavor.
For the Pasta and Garnish
- 1 lb fettuccine pasta The classic choice for Alfredo.
- 1/4 cup chopped parsley For garnish.
- to taste amount extra Parmesan For serving.
Instructions
Preparation
- Slice the chicken into thin cutlets and pound them to ensure even cooking. Season the chicken with the mix of salt, pepper, paprika, and garlic powder.
- Set up a three-part coating station with flour, beaten eggs, and Panko breadcrumbs.
Frying the Chicken
- Heat oil in a large skillet to 350-375°F. Coat each chicken cutlet in flour, dip it in egg, then cover it with Panko.
- Fry the chicken for 4-6 minutes on each side until golden brown. Transfer to a wire rack to maintain crispiness.
Making the Sauce
- In the same skillet, melt butter over medium-low heat and sauté minced garlic until fragrant.
- Add heavy cream and let it simmer for 5-7 minutes. Whisk in Parmesan cheese until smooth and season with salt, pepper, and nutmeg.
Cooking the Pasta
- Boil a large pot of salted water and cook the fettuccine until al dente. Reserve 1 1/2 cups of pasta water before draining.
Combining and Serving
- Toss the drained pasta in the Alfredo sauce, adding reserved pasta water for desired creaminess. Fold in crispy chicken strips.
- Serve hot, garnished with parsley and extra Parmesan.
Notes
For best results, use freshly grated Parmesan and don't rush the frying process. Leftovers can be stored in an airtight container in the fridge for up to 3 days.