This dish features thinly sliced chicken breasts coated in a seasoned panko breadcrumb crust, fried to a golden crisp. The fettuccine is cooked al dente then tossed in a smooth Alfredo sauce made from butter, garlic, heavy cream, and freshly grated parmesan. A splash of reserved pasta water helps the sauce cling luxuriously to each strand. Served by layering sliced crispy chicken over the creamy pasta, it’s a delightful balance of texture and flavor. Quick to prepare and versatile for swapping ingredients, it’s a family-friendly entree perfect for busy weeknights or casual gatherings.
This crispy chicken fettuccine Alfredo combines the crunch of breaded chicken with the lusciousness of a creamy Alfredo sauce, creating a quick and satisfying comfort food meal. Ready in just 35 minutes, it’s perfect for busy weeknights or when you want to impress without fuss. The sauce clings beautifully to the pasta thanks to a splash of reserved pasta water, while the panko crust keeps the chicken crispy even after slicing.
I remember my picky teenage nephew devouring his entire plate and then asking for more chicken the first time I made this dish. It’s become a repeat request whenever he visits, and that kind of approval from a teen is hard to beat.
Ingredients
- Thinly sliced chicken breasts: The base for quick even cooking – butterfly thicker pieces if necessary
- Panko breadcrumbs: For a light, crispy crust that stays crunchy longer than regular breadcrumbs
- Heavy cream: The key to a rich, velvety Alfredo sauce – don’t substitute with milk or half and half for best texture
- Freshly grated Parmesan cheese: Adds depth and a nutty flavor in both the crust and the sauce – grated fresh melts smoother than pre grated
- Garlic: Minced to infuse the sauce with savory aroma and gentle bite
- Butter: Provides a creamy base for the sauce and helps cook the garlic without burning
- Fettuccine pasta: Thick noodles that hold onto the sauce well and balance the chicken’s texture
- Salt and pepper: Essential seasonings that enhance every component of the dish
- Reserved pasta water: The secret to a smooth sauce that coats the noodles perfectly thanks to its starch content
- Vegetable oil: For frying the chicken to golden crisp perfection
Step-by-Step Instructions
- Breading the Chicken:
- Set up three shallow dishes with flour in one, beaten eggs in the second, and a mixture of panko breadcrumbs, Parmesan, garlic powder, salt, and pepper in the third. Dredge each chicken breast first in flour, then egg, and finally coat thoroughly with the breadcrumb mixture. Let the breaded chicken rest for 5 minutes to help the coating adhere better.
- Cooking the Chicken:
- Heat about half an inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches so they have plenty of room; overcrowding causes steaming instead of crisping. Cook each side for 3 to 4 minutes until the crust is golden brown and the chicken is cooked through. Drain on paper towels and allow to rest before slicing to keep the juices locked in.
- Preparing the Pasta:
- Cook the fettuccine in a large pot of generously salted boiling water until al dente—it should have a slight firmness to provide a nice texture contrast. Save half a cup of the pasta water before draining to add to the sauce.
- Making the Alfredo Sauce:
- In a large pan, melt butter over medium heat and sauté minced garlic briefly just until fragrant but not browned to avoid bitterness. Slowly stir in heavy cream and simmer gently for 5 to 7 minutes, whisking constantly to prevent separation, which helps the sauce thicken naturally. Turn the heat to low and whisk in freshly grated Parmesan cheese a little at a time until smooth. Season with salt and pepper to taste. Add reserved pasta water gradually to adjust the sauce’s consistency so it clings well without becoming too thick or gluey.
- Combining and Serving:
- Add the drained fettuccine directly to the Alfredo sauce and toss thoroughly to coat every strand. Let it simmer for a minute to really marry flavors. Slice the rested crispy chicken and arrange it evenly on top of the pasta. Serve immediately to enjoy the chicken’s crispness alongside the creamy sauce.