This crispy chicken fettuccine alfredo is breaded chicken served over creamy pasta. A satisfying meal that will impress your entire family!
I highly recommend starting this recipe by breading the chicken and bringing a large pot of salted water to a boil. Once you get those two things out of the way, everything else is a breeze. Think of this recipe as two recipes in one. You’re basically frying chicken cutlets and making fettuccine Alfredo from scratch.
Why You’ll Love This Recipe
- The chicken is crunchy on the outside but juicy on the inside and cooks in just 6 minutes!
- The pasta is rich and creamy, and pairs wonderfully with the chicken.
- No fancy ingredients are required!
- Easy to make.
Ingredient Notes
- Chicken – I highly recommend purchasing thinly sliced chicken breasts for this recipe. If you only have two thick chicken breasts, slice them in half lengthwise so you have four thinner pieces.
- Bread Crumbs – Use panko bread crumbs if you want your chicken cutlets to be extra crispy!
- Butter – Salted or unsalted butter works.
- Garlic – You’ll need both fresh and granulated garlic.
- Parmesan Cheese – Freshly grated parmesan is a must! If you use parmesan cheese that comes in a bottle, your alfredo sauce will turn out grainy.
- Pasta – Feel free to use any type of pasta.
- Heavy Cream – It’s the base of the sauce. Do not substitute with half and half or whole milk.
Top Tips
- You can certainly prepare the Alfredo sauce and fry the chicken cutlets at the same time but if not, preheat your oven to 200 F and place the chicken in the oven so it remains warm.
- If using thinly sliced chicken cutlets, season on both sides lightly with Kosher salt. Don’t season too generously otherwise they can turn out salty.
- Add about 1/4 cup of pasta water to the Alfredo sauce to thin it out. It also makes it extra saucy and creamy.
- Because I used thinly sliced chicken cutlets, they cooked for 2-3 minutes on each side. If you plan on using thick chicken cutlets, cook for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
- Feel free to include some broccoli, mushrooms, and peppers.
Can I Make This In Advance?
You’ll want to eat this dish immediately after cooking it. The chicken will lose its crunch and the pasta will start to get dry after some time so I highly recommend eating it right away.
Storage
If you happen to have any leftovers, allow them to cool completely and transfer them to an air-tight container. Refrigerate for up to 3 days. Reheat in a saucepan over medium-low heat or in the microwave.
More Recipes You Might Enjoy
- Cajun Chicken Alfredo
- Creamy Shrimp Alfredo Pasta
- Lobster Fettuccine Alfredo
- Mushroom Chicken Fettuccine Alfredo
Tried this crispy chicken fettuccine alfredo recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Crispy Chicken Fettuccine Alfredo
Servings: 6
Calories: 960kcal
This crispy chicken fettuccine alfredo is breaded chicken served over creamy pasta. A satisfying meal that will impress your entire family!
Ingredients
Chicken Cutlets
- 4-6 thinly sliced chicken breasts
- ½ cup all-purpose flour
- 2 eggs whisked
- 2 cups panko bread crumbs
- ¼ cup parmesan cheese
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon Italian seasoning
- salt and pepper to taste
- oil, for frying
Fettuccine Alfredo
- 1 lb fettuccine cooked al dente
- 2 cups heavy cream
- 2 tablespoons butter
- 3 garlic cloves finely minced
- ½ cup parmesan cheese
- ¼ cup pasta water
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and add a generous sprinkling of salt.
- In a large dish, combine the bread crumbs and ¼ cup parmesan cheese. Stir to combine. In a separate dish, whisk two eggs.
- Coat the chicken in the all-purpose flour, shaking off any excess. Then dip it into the whisked eggs, and finally coat it in the breadcrumb mixture.
- Cook pasta according to package instructions.
- Add butter to a large skillet. Once it melts, add the garlic and cook for 10 seconds. Add the heavy cream and parmesan cheese. Cook for 6-8 minutes while whisking frequently. Season the sauce generously with salt and pepper.
- While the sauce simmers, fry the chicken cutlets in vegetable oil over medium-high heat for 2-3 minutes on each side. Once it's done cooking, slice it into bite-sized pieces.
- Toss Alfredo sauce with fettuccine pasta and add the pasta water to make it extra creamy. Check for seasoning and add more salt, if needed.
- Place the crispy chicken bites over the pasta and enjoy!
Notes
- You can certainly prepare the Alfredo sauce and fry the chicken cutlets at the same time but if not, preheat your oven to 200 F and place the chicken in the oven so it remains warm.
- If using thinly sliced chicken cutlets, season on both sides lightly with Kosher salt. Don’t season too generously otherwise they can turn out salty.
- Add about 1/4 cup of pasta water to the Alfredo sauce to thin it out. It also makes it extra saucy and creamy.
- Because I used thinly sliced chicken cutlets, they cooked for 2-3 minutes on each side. If you plan on using thick chicken cutlets, cook for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
Nutrition
Calories: 960kcal | Carbohydrates: 81g | Protein: 55g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 323mg | Sodium: 611mg | Potassium: 927mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1560IU | Vitamin C: 3mg | Calcium: 295mg | Iron: 4mg
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